Tag Archives: Vegan Corned Beef & Cabbage

♥ Irish Colcannon

So much for my New Year’s resolutions. Yep, I’m back to being a lazy blogger. Ah, well. I did make it back and that’s what counts. And just in time for Saint Patrick’s Day leftovers. March 17th is J’s day (er, excuse) to celebrate all things beer and his perennial favorite, corned beef and cabbage. Myself, I prefer to celebrate the Irish whiskey cake. 🙂

This year, I resurrected a favorite old recipe for this year’s potato side dish: Irish Colcannon. Colcannon is traditionally served at Halloween with charms such as a ring (marriage), a coin (wealth), a button (bachelorhood), a thimble (spinsterhood) and a tiny horseshoe (good luck) stirred into the Colcannon.  The recipients of each charm would benefit accordingly. Whatever the tradition and significance attached to Colcannon, it’s a wonderfully flavorful side dish. The kale and the cabbage in the potato dish bring just the right amount of green to the Saint Patrick’s Day table.

The Colcannon is even better the next day with leftover corned beef, diced, and the corned beef gravy drizzled over the top.

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Irish Colcannon


2 pounds yellow potatoes, diced

1/2 Tablespoon extra-virgin olive oil

1 yellow onion, chopped

1 leek (white part only), rinsed and chopped

3 cups green cabbage, chopped

3 cups frozen kale, thawed

2 garlic cloves, minced

1/2 teaspoon sea salt

1 teaspoon ground black pepper

1/4 cup nondairy butter

1 to 1-1/4 cups soy milk


Place the potatoes in a saucepan with enough cold water to cover. Bring to a boil; reduce the heat to medium-low and simmer until tender, about 20 minutes.

While the potatoes are cooking, heat the oil in a large saucepan over medium heat. Add the onion, leek, and cabbage; sauté until softened. Add the kale, garlic, salt and pepper. Continue to cook until tender; remove from heat.

Drain the potatoes and return to the pot. Stir in the kale and cabbage mixture. Heat the nondairy butter in 1 cup of the soy milk in the microwave and pour over the potatoes. Mash with a potato masher, adding more soy milk if necessary. Check the seasoning and serve hot.

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Here it is, the best for last. And the absolute best use for leftover corned beef (in fact, I always double the corned beef recipe to ensure leftovers): the mighty Reuben sandwich. The king of all sandwiches, really. Teese mozzarella cheese, Bubbies sauerkraut, sliced red onion and homemade Thousand Island dressing between two layers of corned beef on dark rye bread from the bread machine. Oh, how I love thee, Reuben!


♥ New And Improved Corned Beef And Cabbage

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.

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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.