St. Patrick’s Day is right around the corner. Growing up it was a big holiday. I was dressed in green from head to toe. I actually had to go to school like that-green shirt, green pants, green hat, and of course a “kiss me I’m Irish” button. Yea, my Dad is very proud of his Irish heritage.

When I got older St. Paddys became the ultimate party time. A holiday that focuses on beer drinking? Awesome! The parades, the parties, its all Irish fun. The other upside of the holiday is that it marks the beginning of spring- at least in my eyes. Winning.. ☺

So anyway, most people are well aware of the traditional St. Patrick’s Day dinner- corned beef and cabbage. Needless to say, its not vegan. My family makes it every year. I was never a big fan of it. The next day however was a different story- leftover hash. Oh Yes! Ok so maybe it doesn’t sound that good, but I loved it. Its not a fancy or pretty dish, but it tastes great.

I decided to make a vegan version of that hash. I used the same cooking technique my family uses to make their corned beef; boiled in a beer based broth. Then you take the boiled goodies and fry it up. You could eat it without frying, straight out of the beer broth, but I like it better as hash, always have, always will.

Note: I boiled everything last night and fried it up tonight to make dinner go super quick, and it worked great.

Irish Tempeh, Cabbage & Potato Hash

  • 1 bottle of your favorite vegan beer, reserve ¼ cup for frying
  • 1 1/4 cup vegetable broth
  • 1 tsp whole black peppercorns
  • 2 bay leaves
  • 2 whole cloves of garlic
  • 1 tbls soy sauce
  • 1 tsp salt
  • 1 very large onion, quartered
  • 4-5 medium red potatoes, cut in half
  • 1 small head of cabbage, core removed and cut in half
  • 2-3 carrots, pealed and cut into large pieces (about 3-4 inches)
  • ½ pkg of tempeh cut into 4-5 strips
  • 3 tbls oil
  • 1 tsp apple cider vinegar

In a large pot combine beer, broth, peppercorns, bay leaves, garlic, soy sauce, salt, and half the onion. Add potatoes. Bring to a boil. Boil 5-8 minutes (until the soften a bit, but are not fork tender). Add cabbage, carrots and tempeh. Simmer 8 minutes.

Remove from heat, drain. At this point you have 3 options- eat as is, cover and refrigerate until tomorrow, or get frying.

To Fry-
Staring with remaining ½ onion, chop roughly. Do the same with the potatoes, cabbage, carrots, and tempeh.

Heat oil in large frying pan. Add onion, cook until soft. Add potatoes, cabbage, carrots, and tempeh. Toss to coat. Add remaining beer and broth. Reduce. Add apple cider vinegar, toss well. Cook for approx. 10 minutes. Add salt and pepper to taste.

Happy St. Patrick’s Day!!Pin It