by ecorazzicontributor
Categories: Eats
Tags: .

It’s March 17th, folks, and you know what that means? That we hope you have a green and happy St. Patrick’s Day! We’ve told you our top 10 favorite ways to go green on this shamrock of a day, but we’ve got one more for you— a vegan corned beef and cabbage recipe that will give you the luck of the Irish (we’re pretty sure at least!).

My people (aka the Irish) really know how to have a good time, and being vegan just gives you a great excuse to celebrate veg style!

This vegan recipe for Corned Beef and Cabbage comes from the Fat Free Vegan Kitchen and looks just as yummy as it tastes! Erin go Braugh!

Vegan Corned Beef and Cabbage

4 people

2 medium onions, cut into wedges
1/2 head cabbage, finely chopped or shredded
4 carrots, cut into 2-inch lengths and quartered
2 ribs celery, thickly sliced
4 cups vegetable broth
1 teaspoon thyme
1/4 teaspoon rubbed sage
1 teaspoon dry mustard
1 teaspoon mild horseradish
1 tablespoon red wine vinegar salt and freshly ground pepper, to taste
6-8 ounces vegetarian “beef” or seitan or reconstituted TVP chunks
2 tablespoons whole wheat flour
1/4 cup water
1 tablespoon red wine or cooking sherry

1. Sauté the onion in a large, non-stick pot until it starts to brown. Add the remaining vegetables, the broth, and the seasonings. Cover and cook over medium heat for 15 minutes.

2. Add the “beef,” cover, and cook for 15 more minutes, until vegetables are soft.

3. Use a slotted spoon to remove the vegetables and “beef” to a serving plate and keep warm. Return the broth to the heat. In a small cup, combine the flour, water and wine. Gradually stir the flour mixture into the simmering broth. Cook and stir, scraping the bottom of the pan, until the broth has thickened, about 10 minutes. Pour the gravy over the “beef” and vegetables to serve.

  • andrea

    This is the worst approximation of corned beef of all the vegan ones online. If you can’t cook, i guess you can try this one. Otherwise, go back to your search and try one of the ones using gluten (seitan) with spices added. VeganDad and RomanNumeralSix have ones that look good. I’ll post a comment on whichever one I decide to make tonight. Happy St. Paddy’s, all.

  • David

    I am not a vegan and I have never understood why some vegan recipes are vegan versions of non-vegan foods. It is like saying the only way to get people to go vegan is to trick them.

    Some of it makes sense like vegan cupcakes or vegan chocolate, they are still cupcakes and chocolate just a different recipe to get to the same basic ending.

    But vegan corned beef? Or tofurkey? Why not just call them what they are? Many vegan foods are very good and I always find something I like when I go out with some vegetarian/vegan friends I have. But when I see a vegan simulation of meat I just shake my head. If I wanted meat I wouldn’t be at a vegan restaurant.

    • Michael Raymer

      Two thumbs way, way up. I have always thought the same thing. I’ll even go along with vegan hamburgers. But you’re hankerin’ for corned beef THAT bad, it’s time to examine your choices.

    • VWG

      David, a couple of things. The reason many (if not most) vegans stop eating meat isn’t because they think meat tastes or looks bad. They stop eating it because of the cruelty, environmental degradation, and health problems inherent in the industry. The reason people eat meat is, in large part, because it can be made to taste good. Recipes like this are a way for vegans to get the good taste of meat without all the bad.

    • herwin

      But david, if you want meat, why not try next time the vegan version ?
      In fact, these fake meats are nothing else than to show that when ditching the meat you still can have the good old meat meals in a vegan version. Instead of trading turkey for carrots with TGD which might alienate some non veggie and veggie people, now there is Tofurkey , so a veg can celebrate TGD with a non veg in a similar old fashioned style.

    • don miguelo

      We’re just trying to fit in to the meat-centered culture without compromising. I really think that it is socialogy at work there, we don’t want to be outcasts, so we blend in a little. Saying “I’ll take the oddly-colored vegan blob unrealistically shaped to look like a lobster dinner, please” just doesn’t sound appetizing (and then the eye-rolls start coming from the family).

      Another point on these fake meat analogs is that they can be full of sodium and they are heanily processed. I mean, I like my Tofurky, don’t get me wrong, but I think these are good transitional foodstuffs to graduate to better vegan cuisine. It’s easy to replace a burger with a veggie burger, thank goddess that so many restaurants have that option. Eventually a progressive vegan will move to eating beyond the ‘replacement of meat with a meat substitute’ phase and realize they don’t have to be constrained to that perspective.

      Good point though.

  • Liz

    David- Vegan substitutions of nonvegan foods are not intended to “trick” people into becoming vegan. They are intended for people who already are vegan to eat close facsimiles of dishes that they used to enjoy. Would you have preferred the author to entitled this recipe corned “vegan protein of choice” and cabbage?

    • David

      Yes, I would prefer that.

      It isn’t corned beef is it? So why would you call it corned beef?

      • don miguelo

        “Corned TVP”!!! hahaha
        Look at it this way- they don’t call veggieburgers “vegan hamburgers” do they?

  • D-Wells Wells

    Check out this site, for a great recipe for tempeh cabbage and potato.