I remember one year on St. Pats that it was so warm we cooked outside. This year we still have snow on the ground and I thought I would try a more traditionally flavored recipe of Corned Beef and Cabbage and using another new seitan product.
Vegan Corned Beef and Cabbage
2 Tbsp. canola oil
1 large onion, cut into wedges
1/2 medium head of cabbage, sliced into 3/4″ strips
4 carrots cut into 2″ pieces, quartering the thickest ones
4 small potatoes cut into wedges
4 stalks of celery cut on an angle into pieces, mince any leaves
1 large apple cored and cut into pieces the same size as the potato wedges
3 cups vegetable broth
1 Tbsp. sharp hot mustard
1 tsp. mild horseradish
2 Tbsp. malt vinegar
Some pickling spices in a muslin sack (a couple whole cloves, some whole all spice and a couple bay leaves)
8 oz. prepared seitan, sliced (I used and like Sweet Earth)
2 1/2 Tbsp. flour
1/3 cup water
2 Tbs. dry red wine
2 Tbsp. fresh parsley, chopped
• Preheat the oven to 200°F.
• Heat the oil in a large pot over medium heat. Sauté the onions until just starting to brown, then add the rest of the vegetables, 1 cup of the vegetable broth, mustard, horseradish, pickling spices in tied sack and vinegar then simmer, covered, for 10 minutes.
• Add the seitan, then simmer, covered, until the vegetables are tender, about 15 more minutes. Remove the vegetables and seitan to a serving dish with a slotted spoon and keep them warm in the oven.
•Mix the flour with the water and wine, add to the pot with 2 cups of the broth (keep spice sack in at this point), and simmer for 5 minutes, stirring occasionally. Remove spice sack and pour the gravy over the cabbage mixture in the serving dish. Garnish with the parsley and serve.