Hello and welcome back to The Green Genie! I’m back after a bit of a hiatus. Who knew wedding planning could be so time consuming?! I’m going to get straight down to business and tell you about this amazing recipe.
As a meat eater, corned beef hash was one of my favourite comfort foods. For me, it wasn’t really about the corned beef, which invariably came from a tin, but more about the simplicity of throwing things together, frying them up and sticking an egg on top. Simple, easy and delicious. In my five years as a vegetarian (one of those as a vegan) I could never come up with a satisfying substitute for this family favourite. Until now…
Enter the wonders of vegan chorizo. Is there anything better than having the delicious taste and texture of a mouth-watering chorizo sausage knowing no animal had to suffer for the satisfaction of my taste buds? In my humble opinion, not much.
The second wondrous addition to this dish is The Vegg. You may well have already heard of this miracle product which looks and tastes just like egg yolk but been put off by the price tag. Let me tell you, this is the real deal. Poured over thinly sliced tofu as in this recipe, it’s about as close as you’re going to get to an actual egg. Don’t get me wrong, the tofu doesn’t taste at all like egg white, but it’s a great vehicle for The Vegg.
You can, of course, make the hash without the tofu egg; it’s delicious served with loads of baked beans. Also, if you can’t get hold of any vegan chorizo, you could simply use your favourite vegan sausage instead.
This recipe is shared with Plant Based Potluck Party and Healthy Vegan Fridays.
Spicy Vegan Chorizo Hash
1kg potatoes, cubed
Olive oil spray
2 medium onions, cut into wedges
2 cloves garlic, finely chopped
8 vegan chorizo sausages
1 tbsp vegan Worcester sauce
½ tsp paprika
Sea salt and black pepper
300g block firm tofu, drained and pressed
2 tsp The Vegg
- Boil potatoes in lightly salted water for 5-6 minutes. Drain and leave to steam dry.
- Place a large non-stick frying pan over a medium heat and spray with olive oil. When hot, add the onion and cook, stirring occasionally, until translucent, about 4-5 minutes. Add the garlic and cook for one minute, stirring.
- Add the chorizo, potatoes, Worcester sauce, paprika and salt and pepper to taste. Mix well, being careful not to break up the potatoes too much. Press down gently with a spatula and cook for 4-5 minutes so that it browns a little on the bottom. Stir the mixture, press down with the spatula and cook for a further 4-5 minutes. Turn off the heat and keep warm until serving.
- To make the tofu eggs, cut the block of tofu to make it square. For example, if your tofu is in a rectangular block, cut the end off to make the block square. Turn the tofu onto its side and carefully slice into 4 thin squares. Place a large non-stick frying pan over a medium heat and spray with olive oil. When hot, add the tofu slices. Cook for 2-3 minutes each side until golden.
- To prepare The Vegg, place 2 tsp of the powder in a blender with 125ml water and blend until it has a gel-like consistency similar to that of an egg yolk.
- To serve, divide the hash between serving plates and top each portion with a tofu slice. Pour a little of the Vegg yolk over each tofu slice.