Vegan Corned Beef And Cabbage? You bet! This plant-based twist on the traditional dish captures all the savory, satisfying flavors of the original, without any animal products. Whether you’re a seasoned vegan or simply looking to explore delicious meat-free meals, this recipe is sure to impress.
What Makes This Vegan Corned Beef and Cabbage so Special?
This recipe utilizes simple, wholesome ingredients to recreate the irresistible taste and texture of corned beef. We’ll be using seitan, a versatile plant-based protein made from wheat gluten, as the base for our “corned beef.” Marinated in a blend of savory spices and then simmered to perfection, the seitan takes on a wonderfully meaty texture and absorbs all those classic corned beef flavors.
Vibrant vegan corned beef ingredients arranged on a rustic wooden table
Ingredients You’ll Need for Plant-Based Deliciousness
For the Vegan Corned Beef:
- 1 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 2 tablespoons smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon liquid smoke
- 1 cup vegetable broth
- 1/4 cup tamari or soy sauce
For the Cabbage and Vegetables:
- 1 large head of green cabbage, cored and cut into wedges
- 1 pound baby potatoes, halved or quartered if large
- 2 large carrots, peeled and cut into 1-inch pieces
- 1 large onion, roughly chopped
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 2 bay leaves
- Salt and pepper to taste
Hands mixing the vegan corned beef ingredients in a bowl.
Let’s Get Cooking: Step-by-Step Guide
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Prepare the Vegan Corned Beef:
- In a large bowl, whisk together the vital wheat gluten, nutritional yeast, smoked paprika, onion powder, garlic powder, thyme, pepper, coriander, and liquid smoke.
- In a separate bowl, whisk together the vegetable broth and tamari.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- Knead the dough for about 5 minutes until smooth and elastic.
- Form the dough into a log shape, about 8 inches long and 4 inches wide.
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Wrap and Simmer the Seitan:
- Wrap the seitan log tightly in aluminum foil, twisting the ends to seal.
- Place the wrapped seitan in a large pot and cover with water.
- Bring to a boil, then reduce heat to low and simmer for 1 hour and 15 minutes.
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Cook the Vegetables:
- While the seitan simmers, prepare the vegetables.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
- Add the potatoes, carrots, and onion and cook until slightly softened, about 8-10 minutes.
- Add the garlic and cook for another minute, until fragrant.
Vegan corned beef simmering in a pot on the stovetop.
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Combine and Finish:
- Remove the seitan from the pot and let it cool slightly.
- Add the vegetable broth, bay leaves, salt, and pepper to the pot with the vegetables.
- Bring to a boil, then reduce heat and add the cabbage wedges.
- Cover and simmer for 15-20 minutes, or until the cabbage is tender.
- Unwrap the cooled seitan and slice it into 1/2-inch thick slices.
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Serve and Enjoy:
- To serve, place a generous portion of the cooked cabbage and vegetables in a bowl.
- Top with a few slices of the vegan corned beef.
- Serve immediately with a dollop of vegan sour cream or a side of mustard, if desired.
Tips for the Best Vegan Corned Beef and Cabbage
- Don’t overcook the seitan. Simmering it for the recommended time will ensure a tender and flavorful “corned beef.” Overcooking can make it dry.
- Adjust the spice level to your preference. Love a little heat? Add a pinch of cayenne pepper to the seitan marinade.
- Get creative with the vegetables. Feel free to add other root vegetables like turnips or parsnips to the pot.
- Make it a complete meal. Serve your vegan corned beef and cabbage with a side of crusty bread for dipping into the flavorful broth.
A plate of delicious vegan corned beef and cabbage ready to eat.
FAQs About Vegan Corned Beef and Cabbage
Q: Can I make the vegan corned beef ahead of time?
A: Absolutely! The seitan can be made up to 3 days in advance. Store it in an airtight container in the refrigerator.
Q: What can I use instead of vital wheat gluten?
A: While vital wheat gluten is the best option for achieving the desired texture, you can experiment with jackfruit or mushrooms as alternatives.
Q: Is this recipe gluten-free?
A: This recipe is not gluten-free as it uses vital wheat gluten.
Q: How should I store leftovers?
A: Store leftover vegan corned beef and cabbage in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving.
A Delicious Plant-Based Journey Awaits
This vegan corned beef and cabbage recipe is a testament to the fact that plant-based eating can be just as comforting and flavorful as traditional cuisine. So gather your ingredients, put on your apron, and get ready to savor a compassionate and delicious meal that will warm your heart and satisfy your taste buds.
