Vegan Corned Beef and Cabbage Recipe

By andreajayros

Ingredients

• 2 medium onions, cut into wedges
• 3/4 head cabbage, chopped or shredded
• 4 carrots, cut into 2-inch lengths and quartered
• 4 ribs celery, thickly sliced
• 6 cups vegetable broth
• 1 teaspoon thyme (it was too dark to see the tiny thyme to cut on the balcony, so I cut some rosemary)
• 1/4 teaspoon rubbed sage
• 1 teaspoon dry mustard (I used all the stoneground wet mustard I had...1 tsp +)
• 1 teaspoon mild horseradish (I used wasabi)
• 1 tablespoon red wine vinegar
• salt and freshly ground pepper, to taste
• 6-8 ounces vegetarian "beef" or seitan

Details

Servings 1
Adapted from grouprecipes.com

Preparation

Step 1

Sauté the onion in a large pot with a little olive oil until it starts to brown.
Add the remaining vegetables, the broth, and the seasonings. Cover and cook over medium heat for 15 minutes.
Add the "beef," cover, and cook for 15 more minutes, until vegetables are soft. (I used gardein "beef strips", so I just cooked them separately in the toaster oven with potatoes.)
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.

I actually didn't make the gravy, because I love the broth so much, I didn't want to end up with a bunch of gravy.