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–+ servings
Close up view of vegan corned beef and cabbage with potatoes

Vegan Corned Beef & Cabbage with Potatoes and Carrots

This vegan corned beef and cabbage is the real deal! It starts with an easy homemade seitan recipe (and store-bought works, too!), simmered with pickling spices to infuse it with deliciously authentic flavor, totally meat free. Served with tender cabbage, carrots, and potatoes, there's just no better way to celebrate St. Patrick's Day!
Prep: 20 minutes
Cook: 1 hour 25 minutes
Total: 1 hour 45 minutes
Yield:4 servings

Equipment

  • Food processor (if making seitan)
  • Loaf pan
  • parchment paper
  • Large pot or Dutch oven

Ingredients

For Homemade "Corned Beef"

  • 1 ½ cups vegetable broth or vegan beef-flavored broth
  • 4 cloves garlic crushed or minced
  • 2 tablespoons olive oil
  • 1 ½ cups vital wheat gluten
  • ¼ cup chickpea flour
  • ¼ cup nutritional yeast
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • 1 teaspoon salt to taste
  • a few drops vegan red food coloring or a bit of beet powder optional, for color

For Broth and Vegetables

  • 8 cups water or vegan beef-flavored broth, or vegetable broth
  • 1 tablespoon salt
  • 1 tablespoon brown sugar
  • ½ tablespoon mustard seeds
  • 2 tablespoons mixed pickling spices divided
  • 10 small red potatoes
  • 5 large (7 ½ inch) carrots peeled, cut into 3-inch pieces
  • 1 large head cabbage outer leaves removed and cut into 8 wedges

Instructions

For the Homemade "Corned Beef"

  • In a food processor, use the dough blade to combine all ingredients. Pulse until dough forms and then becomes stringy, with holes.
    Ingredients for homemade seitan in a food processor
  • For a brisket-style shape, bake the seitan in a loaf pan lined with parchment paper. Press the seitan down in the pan, lay parchment paper on top, and weigh it down. Bake for 325° Fahrenheit for 60 minutes.
    Homemade seitan in a loaf pan with parchment paper

For the Broth and Vegetables

  • Add water (or broth), salt, brown sugar, mustard seeds, pickling spices, and seitan. Bring to boil, then reduce heat and simmer 15 minutes.
    Seitan in a large pot of broth and seasoning
  • Add whole potatoes and carrots. Cook approximately 10 minutes, until vegetables are almost tender.
  • Add cabbage. Cook for 15 minutes. Remove seitan and slice.
    Cabbage and other vegetables with vegan corned beef in a large pot
  • Serve 2-4 slices of seitan per person along with veggies, topped with as much (or as little) broth as you like.

Notes

  • You can 100% use 1 pound of store-bought seitan in place of the homemade seitan! If you're using store-bought, start your process at step 1 under the "For the Broth and Vegetables" section.
  • Make it Low Carb: Most of the carbs in this recipe come from the broth and vegetables - the vegan corned beef is pretty low carb on its own! One serving of the homemade "corned beef" has 14 grams total carbs, so by skipping some of the vegetables, you can easily cut down on your carb intake. The red potatoes have the most carbs, then the cabbage, then the carrots.
 
Recipe yields approximately 4 servings. Nutritional values shown reflect information for 1 serving. Nutritional values do include information for the vegetables, as well as the homemade "corned beef". Macros may vary slightly depending on the specific brands of ingredients used.
To determine the size of one serving of vegetables, prepare the recipe as instructed, then weigh the vegetables when finished. Divide the total weight (not including the weight of the bowl, pot, or plate the food is in) by 4. Result will be the weight of one serving.

Nutrition

Serving Size: 1serving | Calories: 772cal | Protein: 52g | Fat: 11g | Saturated Fat: 2g | Sodium: 2923mg | Potassium: 3334mg | Total Carbs: 126g | Fiber: 20g | Sugar: 23g | Net Carbs: 106g | Vitamin A: 15752IU | Vitamin C: 136mg | Calcium: 292mg | Iron: 9mg
Recipe By:Cheryl Malik