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Vegan “Corned Beef” and Cabbage

March 18, 2009 By chow 6 Comments

Vegan "Corned Beef" and Cabbage

To celebrate St. Patrick’s Day, I made mock “corned beef” and cabbage. I’ve been making it for years, based on a modified version of the recipe found in the March 1996 issue of Vegetarian Times.

I usually leave out the onion and the horseradish and I’ve never made the gravy called for in the recipe. Either I didn’t have those ingredients the first time I made the recipe or I was just plain lazy, probably both. But it tasted fine to me without, so I always left them out.

For awhile, I liked to eat my vegan “corned beef” and cabbage with Zukay’s horseradish dill relish. Man, that stuff is like crack. Sadly, they don’t make it any more.

Vegan “Corned Beef” and Cabbage
Makes 4 servings

1 teaspoon oil
1/2 head of cabbage, cut into chunks
1 medium carrot, sliced
3 medium white or red potatoes, cut into 1-inch chunks
3 cups vegetable broth
1 tablespoon bottled Dijon mustard
1 tablespoon apple cider vinegar
8 ounces prepared seitan (I used Sweet Earth Traditional Seitan)
Salt and pepper to taste

Heat a soup pot to hot and add the oil. Add the cabbage and sauté for about 30 seconds. Add the carrots and then the potatoes. Add the broth, mustard and vinegar. Salt and pepper to taste. Bring to a boil and simmer covered for 10 minutes. Add the seitan and simmer for 15 minutes until the vegetables are tender. Using a slotted spoon, remove from the pot and place in a serving dish.

Related Post
Vegan Irish Mashed Potatoes (Colcannon)

Filed Under: Vegan Entrees Tagged With: cabbage, corned beef, faux, irish, mock, vegan, vegetarian

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Comments

  1. Tommy says

    March 19, 2009 at 6:49 am

    Nice pic. I was really interested in this, unfortunately you liked to a website that is inaccessible. Not sure if that was intentional. But I’ll bet most people can’t see the recipe.

    Reply
  2. Carrie says

    March 19, 2009 at 7:29 am

    Yum! I’ve never had faux corned beef, I need to try this!

    Reply
  3. chow says

    March 19, 2009 at 8:42 am

    Tommy – I just tried the link and it works for me. You have to click on the blue “See the full article” button at the bottom, above the “Read the full article for free courtesy of your local library.” That’ll go to a page where you can get a temporary library card by filling in your email address and zip code.

    Carrie – It’s pretty easy to make, give it a try! :-)

    Reply
  4. Vegyogini says

    March 19, 2009 at 12:54 pm

    I love the horseradish dill relish, too!

    Reply
  5. lisa (show me vegan) says

    March 20, 2009 at 4:38 pm

    This looks simple and delicious!

    Reply
  6. celine says

    March 24, 2009 at 3:07 am

    I’m with you on the crack-itude of the Zukay thing. this looks delicious, by the way.

    Reply

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