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
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.