My boys love corned beef and cabbage. LOVE. Until we went vegan, I did not share their enthusiasm for this (American) St. Patrick’s Day tradition. I have always found the beef part of the dish too fatty (and salty) for my taste. As far as I was concerned, the oil slick from the brisket just ruined a pot of perfectly good vegetables. But, every year for more years than I care to remember, I sucked it up and made corned beef and cabbage for the boys (now that’s love).
Then we gave up meat – what to do?!
Vegan Dad to the rescue! I read somewhere that Vegan Dad is the “king” of seitan . . . and I cannot argue with that assertion. I used his recipe for vegan corned beef, but I omitted the regular salt and just used 2 teaspoons of Johnny’s No-MSG Seasoning Salt. I also added 1 teaspoon of dill weed and 1 teaspoon of coarsely ground black peppercorns to the mix. Vegan Dad says that the crushed sumac berries are optional in this recipe; but trust me, they are not. The sumac berries add something really special to the flavor of this “brisket”.
J–my reformed meat and potatoes guy–prefers this corned beef to “real” corned beef (that once had a face). And now, I like corned beef and cabbage, too.
We enjoyed this feast with whole wheat beer bread . . .
. . . and mashed potatoes with savoy cabbage and malt vinegar, adapted (veganized) from Vegetarian Times.
♥ ♥ ♥
Corned Beef And Cabbage
1 recipe vegan corned beef (beef-style seitan chunks work in a pinch)
1 large yellow onion, halved then cut into quarters or eighths and separated
5 carrots, cut into thirds and then halved
1 bulb garlic, separated and peeled
1 small head of cabbage, chopped into large chunks (sixths)
4 Tablespoons chopped fresh parsley
2 cups vegetable broth
16 ounces of stout beer
2 Tablespoons coarse ground mustard
1 Tablespoon horseradish
3 Tablespoons malt vinegar
1 teaspoon coarsely ground black peppercorns
1 teaspoon dried dill weed
1 teaspoon coriander seed
1 bay leaf
5 Tablespoons whole wheat flour
1 cup vegetable broth
Heat a large pot–sprayed with extra-virgin olive oil spray–over medium heat. Sauté the onion, carrots and garlic cloves until tender.
Whisk the vegetable broth, stout, mustard, horseradish and vinegar in a large measuring glass with the dry seasonings. Add this mixture to the pot along with the bay leaf, parsley and the cabbage. Simmer, covered, 10 minutes.
Mix the flour with the 1 cup of vegetable broth; add to the pot and stir well. Add more broth (or stout), if necessary. Gently drop the corned beef slices/chunks into the broth. Simmer the mixture 5 to 10 minutes, stirring occasionally.
Remove the bay leaf before serving.
FYI: the leftover corned beef makes a great Reuben sandwich.