Easy Vegan Corned "Beef" and Cabbagekathypatalsky
This is the easiest recipe around for veganizing a feast of classic St. Patrick’s Day Corned “Beef” and Cabbage. This is a BBQ infused recipe made using homemade seitan “brisket” and some veggies like carrots and cabbage. Once you have the seitan cooked you simply slice and sauce and plate. Super easy. Super delicious! And surprisingly vegan…
Corned “Beef” BBQ Seitan
vegan, serves 4
1 1/2-2 cups BBQ sauce (store or my recipe)
1 “loaf” homemade seitan*
learn how-to make seitan here
*I used “corned beef” spices in my seitan recipe and I also added in some hemp seeds for texture.
garnish: parsley and pepper
1 cup sliced carrots (about 2 large carrots)
3 cups shredded cabbage
1-2 Tbsp Vegenaise (vegan mayo) (optional)
2 Tbsp seasoned rice vinegar
Seitan Recipe I Used:
2 cups vital wheat gluten
1 3/4 cups water or veggie broth (if you use veggie broth reduce salt to 1/2 tsp)
1/4 cup soy flour (or white flour)
1 Tbsp apple cider vinegar
3 Tbsp extra virgin olive oil
1/4 cup hemp seeds
2 tsp liquid smoke
2 tsp agave syrup
2 Tbsp spices (I used a variety of ginger, paprika, cayenne, mustard seed, garlic, allspice)
2 Tbsp Dijon mustard
1 tsp salt or seasoned salt (see veggie broth note above)
plentiful fresh black pepper
1. Preheat oven to 350 degrees. Combine your seitan ingredients in a large bowl. Knead a bit into a loaf. Coat loaf with oil and some pepper and place in a large piece of tin foil. Wrap end leaving a few holes or a crease for steam to escape. Steam or bake your seitan. I prefer to steam, but either method works. Steam for 30 minutes then bake for 5-10 minutes. OR bake for 25 minutes. Place seitan aside until ready to prepare for serving.
2. In a bowl, toss your veggies with the vegan mayo and rice vinegar. Set aside.
3. Heat a large skillet. Add 1-2 Tbsp safflower oil. Slice the seitan in large pieces and lay in pan. Coat all sides in oil. Then after about 2 minutes of cooking pour the BBQ sauce over top. Cover with lid and allow to cook on medium for 3 minutes. Flip seitan and cook for another 2-3 minutes. Add more BBQ sauce if you’d like.
4. Remove seitan. Allow to cool a bit o plate.
5. In the still hot, BBQ sticky pan, add the veggies. Saute on medium until tender.
6. Serve with parsley garnish and more black pepper. Perhaps a pairing of a green smoothie from my Healthy. Happy. Life. recipe round-up!
Read more from Kathy on her blog, Healthy. Happy. Life!
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