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Tuesday, March 20, 2007

Vegan Corned Beef and Cabbage, Roasted Potatoes, and Soda Bread

Instead of St. Patrick's Day, this year we celebrated St. Patrick's Weekend. After being out all day Saturday, I didn't feel up to preparing a big meal, so we waited to have our "official" holiday meal on Sunday night, when I had the time and energy to make it special. And this really was special!

My main dish, Vegan Corned Beef and Cabbage, was such a huge hit that I plan to make it regularly from now on. I'm not usually a fan of processed fake meats--they're only slightly more healthy in my opinion than their meaty counterparts--so I tend to use them sparingly. But once in a while a packaged product like Lightlife Steak-Style Smart Strips can come in handy, and they turned out to be very good in this recipe. But then again, any meat substitute would taste great cooked with fresh vegetables and covered in a savory gravy. This is really comfort food of the highest order!

Vegan Corned Beef and Cabbage

Vegan Corned Beef and Cabbage
(click for printer-friendly version)

This dish is not only delicious, but it's remarkably low in fat and calories. Don't wait for a special occasion to serve it!

2 medium onions, cut into wedges
1/2 head cabbage, finely chopped or shredded (I used red cabbage this time)
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 (I used Lightlife Strips)
2 tablespoons whole wheat flour
1/4 cup water
1 tablespoon red wine or cooking sherry (really adds great flavor)

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

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.

Makes 4 servings. Each serving, using the Lightlife strips, contains 117 Calories (kcal); trace Total Fat; (3% calories from fat); 10g Protein; 20g Carbohydrate; 0mg Cholesterol; 336mg Sodium; 7g Fiber.

I served this with Roasted Red Potatoes with Dill (instructions below) and Horseradish Sauce. To make horseradish sauce, simply mix prepared horseradish with your favorite vegan mayo to taste until you reach the right spiciness level. (Vegan horseradish can be hard to find; always read ingredients to make sure there are no eggs or dairy products. Better still, prepare your own.)

Vegan Corned Beef and Cabbage

Roasted Red Potatoes with Dill

Preheat oven to 400 F. Cut small red potatoes in half, larger red potatoes into quarters (all should be about the same size). Allow about 1 1/2 to 2 pounds of potatoes for 4 servings. Place in a non-metal baking dish and spray lightly with canola oil (optional). Bake until potatoes are lightly browned and tender, about 45 minutes. Remove from the oven and sprinkle with salt and dill weed, to taste.

Vegan Irish Soda Bread

I also wanted to show you the Irish Soda Bread I made and which E. decided to shape like a shamrock. I was all set to put it in the oven as a very rustic sort of circle, but E. jumped in and made it much cuter. It's a very basic bread, not much to write about, but I include the recipe here in case you ever need a simple, vegan quick bread. We made it the traditional way, without any enhancements, but you can add herbs or raisins or any other flavorings to make it fancier.

Vegan Irish Soda Bread
(adapted from this recipe)

2 cups white whole wheat flour
1 teaspoon baking soda
2 teaspoons sugar
1/2 teaspoon salt
1 cup plain soy yogurt

Preheat oven to 400 F. Mix the dry ingredients together. Add the yogurt and use your hands to mix it in well. (Add more flour if the dough is sticky, more yogurt if it's too dry.) Shape into a ball and put on cookie sheet. Bake until golden brown, about 25-30 minutes.

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21 Comments:

Blogger Johanna3 said...

this look very good, thanks for share!

12:21 PM, March 20, 2007  
Blogger Richa said...

hello Susanv, i've been looking for a simple Irish Soda Bread for a long time and I think I may have finally found one. One of my colleagues at work used to get it and I liked it a lot.
Will try this one soon.
Thanks for sharing this recipe.

1:46 PM, March 20, 2007  
Blogger sarchan said...

I made and posted a pared-down version of this utilizing seitan that someone had posted about on your website. It was delicious--but your recipe looks even better! I think the inclusion of the dried herbs is particularly nice, and it's good to know it works with TVP, since I can't say I really like meat analogs, and I don't always have the time to whip up a batch of the VwaV seitan. Lovely stuff.

2:01 PM, March 20, 2007  
Blogger theONLYtania said...

Looks really good, I almost can't see the corned "beef" in there, it's hiding! I've been thinking about potatoes a lot lately.. I gotta get some.. and then they have an appointment with my microwave! Ohhh dorm cooking.
But hey, if you have any leftovers.. you know.. just send 'em my way.
Soda bread looks fun.. isn't there like.. an X on the bread myth or something?

2:09 PM, March 20, 2007  
Anonymous Courtney said...

What a feast! It all sounds great.

Courtney

3:33 PM, March 20, 2007  
Anonymous Vegan Scott said...

I was at a friend's house earlier this week, and they were having Corn Beef, but it wasn't vegan. Wish I had this then! It looks good.

You might like Vegan Forums.

5:09 PM, March 20, 2007  
Blogger TJF said...

Any suggestions for making this in the crockpot? All St. Patty's Day I was thinking of trying Bryanna's beefy seitan roast with cabbage and potatoes and some kind of brine, but I didn't have the courage to try to adapt it myself.

5:21 PM, March 20, 2007  
Blogger maybepigscanfly said...

What a food filled post. I wish I had been at the feast. I think the one time a year we ate corned beef at my house growing up was on st. patty's and I hated it- I'd douse it in mustard and then it was edible. Although I might sub. tofu for the seiten (as I'm not a fan of the faux meats)

I don't think I've ever had soda bread. This recipe looks so easy that I must try it. Too bad I don't have E. to make it cute for me!

-Teresa

10:31 PM, March 20, 2007  
Blogger SusanV said...

Thanks, everyone. TJF, I think this could easily be done in the crockpot, on low. The Lightlife strips are very sturdy and wouldn't break down under long cooking, so I'd just throw everything in at once. I might even put some potatoes in too, because you'll have extra broth because you lose less moisture in the crockpot. At the end, just transfer the broth to a large skillet to make the gravy.

Teresa, if you lived close, I'm sure E. would be happy to help you with the bread! :-)

7:40 AM, March 21, 2007  
Blogger KleoPatra said...

More great food as always. I'm lazy most of the time and use the pre-packaged "meats" more often than i should. You're so right on about them not being so much better than their "real" counterparts. This looks like a filling, hearty, healthy meal. Thanks again, as always... I am going to try this one out!

1:17 PM, March 21, 2007  
Blogger Rachael said...

This bread is way too easy!
How important is the soy yogurt? (I almost never use soy at home) Do you think it's possible to replace it with water?

2:45 PM, March 21, 2007  
Blogger tamara said...

LOOKS SO GOOD! :)

6:00 PM, March 21, 2007  
Blogger Mary said...

I made this tonight and it was so good. Thank you so much Susan!

9:30 PM, March 21, 2007  
Anonymous Mayacook said...

everything lookd so good!

11:29 AM, March 22, 2007  
Blogger My Heart On My Sleeve said...

Hi Susan. I just joined the Yahoo group yesterday. Am in Madison tonight, is there anywhere good to eat dinner that you know of besides the co-op? It will probably be closed with I come through and husband is an omnivore.

11:45 AM, March 22, 2007  
Blogger SusanV said...

Hi Heart on My Sleeve! I hope you enjoy the group--and Madison! I have a list of local restaurants that serve vegan (or veganizable) dishes. It's at this link. It's a little out of date, though, so please call before you drive to any of those places. I've heard that Pan Asia (one of the best) is planning on moving, but I don't know if that's happened yet. If you like Middle Eastern food, I really recommend the Mediterranean Grocery and Cafe, which is in Ridgeland, not far from Madison. Have a good trip!

12:09 PM, March 22, 2007  
Blogger Scott at Real Epicurean said...

I forgot all about St Patricks day :(

Thanks for sharing my recipe - I love Soda Bread, it's so simple yet delicious!

8:55 AM, March 24, 2007  
Blogger Olympia Loo Wanderlust said...

Oh wow! I just made this--all of it--and it was wonderful! I feel so festive, now. Thank you for the delicious recipe.

9:40 PM, March 12, 2008  
Blogger theresa said...

I just made this for dinner tonight...DEEELISH! Thank you!

10:08 PM, March 15, 2008  
Anonymous Anonymous said...

On the Irish Soda Bread, what do you mean by "white whole wheat flour"? I thought white flour and whole wheat flour were fundamentally different because one is whole wheat and the other has most of the good stuff removed.
Thanks!
Stephanie

11:21 AM, March 21, 2008  
Blogger SusanV said...

White whole wheat is made from a variety of wheat that is lighter in color and taste than regular wheat. The flour made from it retains all the fiber and nutrition of the wheat because it is kept whole, but it bakes up much lighter than regular whole wheat. You can find it in some grocery stores. It's made by King Arthur Flour.

12:01 PM, March 21, 2008  

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