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Vegan Corned Beef and Cabbage

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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.CBC


Pluck of the Irish

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Pluck of the Irish

Corned Beef and Cabbage recipe on a Pennsyltucky Veggie blog? Even my ancestors, the Doyles from East Waterford in Perry County, certainly cooked up a batch now and then. This gave me the courage to use some of the massive seitan package I got from Spencer’s Market (a vegan foodie MUST, please join with my referral) to make a fun twist to the splendid traditional flavors.

The seitan sampler included many varieties from Upton’s Naturals. For this mellow dish, I chose the Traditional in style.

Pluck of the Irish

1 lb. Brussles Sprouts (halve them if they are large)
2 fist sized potatoes, scrubbed and cut into hunks
2 medium sized carrots, cut into thick slices
3 – 4 Tablespoons Earth Balance stick, cut into 8 pieces
a small muslin bag filled with:
1 teaspoon whole allspice
1 teaspoon whole black peppercorns
1 teaspoon dried dill
2 crushed cloves of garlic

It’s been so unseasonably warm that we started a fire our little outdoor pit.

I wrapped all of the ingredients in about 4-5 layers of heavy duty foil with the base being about 9″ x 9″ across. A couple of the layers I made super long and made a handle out of; it turned into something like a giant foil basket.

We set the basket into the nest of coals Jim had prepared. Because the foil was completely sealed, the steam inside was enough and we didn’t need any coals on top of the package. After 20 minutes, the veggies were tender, lightly seasoned and seitan heated through. If you want the traditional seasoning that are used in corned beef to shine through even more, you will want to simmer them with the seitan in a small amount of broth (reserve any excess broth for another use – there is plenty of moisture to steam as it is) before putting the ingredients in the foil.

The bottom veggies were just grilled to a point where they had some cosmetic character and color but none were burnt. This recipe made 4 generous portions and we loved every bite.

Don’t forget to check out Spencer’s Market. They offer bulk samples of so many great vegan foods and I am begging referrals since I get little bonuses (like free shipping) as I get a few.

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