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.
Vegan Irish Mashed Potatoes (Colcannon)