Vegan Corned Beef and Cabbage
Print Recipe Add to Collection
5 from 10 votes

Vegan Corned Beef and Cabbage

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!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Servings: 4
Calories: 117kcal
Author: Susan Voisin


  • 2 medium onions cut into wedges
  • 1/2 head red or green 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
  • 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.


Nutritional info includes Lightlife strips, which are no longer available. I suggest using sliced seitan, but the nutritional values will differ from those below.


Serving: 1serving | Calories: 117kcal | Carbohydrates: 20g | Protein: 10g | Sodium: 336mg | Fiber: 7g