Tatty Hash

‘A magical Northern treat, to be served with dumplings and beetroot’

Ingredients:

  • 2 cups of TVP
  • A selection of 6 – 7 medium potatoes, chopped – I used both sweet and normal
  • 2 carrots, peeled and chopped
  • 1 large onion, chopped
  • 1/2 a turnip, chopped into the small size of the potatoes
  • A handful of fresh or dried sage
  • A handful of fresh or dried rosemary
  • Salt and pepper to taste
  • Vegetable stock
  • 1 tablespoon of vegan gravy – most gravy is! This can be substituted with a tablespoon of tomato puree, giving the hash a slightly tangy taste.

Serves:  4

Preparation time: 10 – 15 minutes

Cooking time: 30 minutes

Nutritional value per serving:

  • Calories, kcal
  • Fat, g
  • Saturates, g
  • Carbs, g
  • Sugars, g
  • Fibre, g
  • Protein, g
  • Sodium, g

As we near the autumnal months, my proud Lancashire soul cries out for a certain culinary experience, one befitting of all Northern lads and lasses – the humble, but no less tasty bonfire dish, tatty hash.  How though can I, a committed vegan, enjoy this English delicacy? After all, the ‘hash’ part of tatty hash is pretty non-vegan. Well, not one to be short-changed on holiday feasting foods, I set off to create my own, extremely vegan version of this well-loved classic.

After much consideration, I decided to use texturised vegetable protein (TVP) – a type of vegan mince – in my ‘tatty hash’ as I thought, without some type of ‘mince’ or ‘hash’, it would just be a vegetable stew, although you could just as easily not use any TVP or vegan mince and just make a lovely veggie stew instead with this recipe.

Method:

  1. Firstly, add your chopped onions to a pan with a glug of olive oil, or oil of your choice, and cook until translucent, then add the rest of your vegetables along with a splash of water. Continue cooking for about 5 minutes.
  2. Next, add some salt and pepper mixing well, along with the already prepared TVP, adding a little more water if necessary to keep everything from sticking.
  3. Then, add the vegetable stock and herbs along with the stems, as they will be removed later – you can even tie the two bunches together with string so they are easy to retrieve when the cooking time has elapsed – as well as the preferred tomato puree or gravy – if you’re using gravy, just add the tablespoon of the granules.
  4. Bring to the boil and then reduce the heat to medium and allow to cook for between 30-40 minutes.
  5. Serve with crusty bread and pickled cabbage or beetroot, and feel those autumnal vibes.

 

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