Tuesday, August 27, 2013

Vegan Corned Beef & Cabbage

Vegan Corned Beef & Cabbage
Whether your Irish or not, we all know what corned beef and cabbage is. This recognizable recipe with its own unique smell and tasty makes you think of the timely festivities. With its hearty veggies and traditional meat, it sure makes you crave some green beer to go along side. This recipe shows you how to make that traditional March time meal that makes us think more green...and I don't mean environmentally green folks. This dish is a one pot meal that will leave you with plenty of leftovers and ideas for the remaining vegan corned beef. You won't know where to stop with the recipe ideas to come. Serve along side the veggies and/or your favorite sides. Pair with an adult beverage or just on its own, you will sure to be saying "top of the morning to ya" anytime of day. Enjoy!

Vegan Corned Beef & Cabbage

Ingredients


Seitan Corned Beef
2 cups/1 box vital wheat gluten (Arrowhead Mill was used)
1 Tablespoon dried onion powder
1 Tablespoon dried garlic powder
2 Tablespoon nutritional yeast
1/2 teaspoon ground black pepper
2 cups vegan beef broth or water 
2 to 4 Tablespoons soy sauce (if using stock, you may need to use less depending on saltyness)
1 teaspoons liquid smoke

Brine
1 small onion, peeled and chunked
2 garlic cloves, peeled and chunked
2 to 3 Tablespoons vegan beef broth bouillon 
1 Tablespoon pickling spice
Enough water to cover the vegan corned beef

Cabbage & Veggies/Apple
1 small cabbage, cored and sliced into strands
4 to 5 medium potatoes, chunked (peeled optional)
4 carrots, peeled and sliced in an angle
1 large apple, cored and chunked (red delicious was used in this)
3 ribs celery with leaves, sliced in an angle with leaves minced
1 small onion, diced
2 cups mushrooms, sliced (optional)

Directions

In a Kitchen-Aid Mixture fitted with a bread dough hook, combine all the Ingredients for the seitan corned beef (vital gluten) and mix well lightly for 1 to 2 minutes until combined. 



After the light mixing, add in the vital gluten. Knead the dough lightly until everything is combined and the dough feels elastic (scrap down and around as needed). 


This could take up to 5 minutes and you may need to add a little more wheat gluten until it gets to the right consistency. Once the dough is done, remove and roll into a medium sized log. 


Wrap the seitan log tin foil to keep its shape. You can let it rest and wait or mold and then place the cheese cloth. Secure the cloth tight by rolling each end, tightening together, and cinching it tightly at the bottom to secure the log completely. This doesn't have to be perfect, just secured in the cheesecloth. 




In a large pot along with enough water to completely cover the corned beef, add the pickling seasoning, bouillon, and chunked onions & garlic. 


When the brined liquid is combined, add in the wrapped corned beef seitan. Cover and set over high heat. Bring to a boil, decrease the heat to medium to medium-low and cook, at a simmer for 1 to   hours, or until the the setian is firm to the touch and dense.



Once the corned beef is firm you can remove it from the brined liquid.


Let the seitan sit aside until ready to use. At this point you will have the extra liquid. With extra cheese cloth or a wire strainer, strain out the pickling spice and onions until the brine has been cleared.


When the liquid is ready, add the cabbage, carrots, onions, potatoes, apples, and celery. Return to a simmer and cook uncovered for 25 to 35 minutes, until the veggies are tender. Once cooked, remove from the heat. 


To serve, remove cheese cloth away from the vegan corned beef and slice to desired thickness.



Serve the vegan corned beef along side the veggies and/or your favorite sides. Store it in the refrigerator or freeze and defrost for later use. Pairs nicely on the holidays or Sunday dinner with your favorite adult beverage or sliced later and put on a sandwiches. Enjoy!

Ready to Serve Vegan Corned Beef & Cabbage

-Amy