Vegan Corned “Beef” and Cabbage: Happy St Patty’s Day!

Vegan Corned “Beef” and Cabbage: Happy St Patty’s Day!

By |2009-03-17T15:10:00+00:00March 17th, 2009|Tags: , , |4 Comments

This may not taste exactly like the real thing, but that’s okay. For those who really want to go green this St Patty’s Day—for the earth and the animals—it’s a fun alternative. It’s easy to make, too. Serve it with Beer Bread. Here are both recipes:

Vegan Corned Beef
1 pound seitan (I use Westsoy Vegetarian Stir-fry Strips)
2 tsp pickling spice
2 tbsp brown sugar
1 tbsp salt
1 cup water

¼ cup canola oil
½ large onion, cut into chunks
1 garlic clove, smashed and chopped
1 tsp horseradish
1 tsp Dijon mustard
1 carrot, thickly sliced
½ head cabbage, cut into wedges
2 large potatoes cut into big chunks

In a large shallow pan with a lid, stir together the pickling spice, brown sugar, salt, and 1 cup water. Add the seitan, cover tightly and simmer on low heat for about 30 minutes.

While it’s cooking, sauté the onion in the canola oil for just a few minutes to soften it. Stir in the garlic, horseradish, and mustard. Add the potatoes, carrots and cabbage.

Drain the seitan and add to the veggie mixture. Add enough water just to cover. Bring to a boil, then reduce heat to simmer and cook until everything is tender—about 30 minutes. Add freshly ground pepper if you like and more salt if needed.

Beer Bread

3 cups all-purpose flour
1 tbsp baking powder
1 ½ tsp salt
12 ounces room temperature beer

Combine the ingredients. Pour into a nonstick loaf pan. Bake at 375 for 1 hour.


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  2. […] at The Vegan RD, Ginny shares her vegan take on the classic corned beef and cabbage and a beer bread recipe to pass alongside […]

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