Bethany's Vegan Kitchen

As the weather here cools off, and everywhere feels markedly more autumnal, it makes me crave more comfort foods. So here is my recipe for vegan corned beef hash, a comfort food classic from my childhood. I grew up in the West Midlands of England, and this might not be the corned beef hash that you’re used to seeing, but it’s the one I grew up eating. It traditionally combines meat-based corned beef pieces and creamy mashed potato, which is baked until the top is crispy. This plant-based version contains my veganised version of corned beef, and is just as hearty and comforting as I remember. It’s a great crowd pleaser and would be ideal served with any vegetables you like, along with plenty of gravy

Serves; Four large servings Cook time; 45 minutes

Method;

1. Three large baking potatoes, chopped
2. 320g of vegan corned beef, see my recipe linked above to make your own. Alternatively use the same amount of meat-free mince
3. 50ml dairy-free milk
4. 50ml dairy-free cream
5. One teaspoon of dried parsley
6. One teaspoon of mustard
7. One tablespoon of dairy-free butter
8. Salt and black pepper to taste

Method;

• Start by breaking half of the seitan into bite sized pieces and then finely mince the remaining half of the seitan. Then set the seitan aside
• Next, chop the potato and boil it in salted water until it’s fork tender. Once the potato is cooked, drain away the water and return the potato to the saucepan
• Then add in the milk, cream, parsley and butter to the saucepan, and season with salt and black pepper. Mash the potato until it’s creamy and smooth in texture
• Add the seitan into the mashed potato and mix until it’s fully combined. Spoon the mashed potato mixture into an ovenproof baking dish and use the back of a spoon to smooth out the top. Finally use the tines of a fork to score lines in the top of the potato mixture. Now it’s ready to bake
• Bake at 200°C/180°C for 25-30 minutes, or until golden brown on top. Alternatively, you could pop it until a hot grill for a few minutes to crisp up the top
• Once baked, serve with vegetables and plenty of gravy, the gravy was added post picture taking