Corned "Beef" and Cabbage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 medium onions, cut into wedges1/2 head cabbage, finely chopped or shredded (I used red cabbage this time4 carrots, cut into 2-inch lengths and quartered2 ribs celery, thickly sliced4 cups vegetable broth1 teaspoon thyme1/4 teaspoon rubbed sage1 teaspoon dry mustard1 teaspoon mild horseradish1 tablespoon red wine vinegarsalt and freshly ground pepper, to taste6-8 ounces vegetarian "beef" or seitan2 tablespoons whole wheat flour1/4 cup water1 tablespoon red wine or cooking sherry
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.
Serve 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.
Serving Size: 397 grams
Number of Servings: 4
Recipe submitted by SparkPeople user EJORDANE.
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.
Serve 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.
Serving Size: 397 grams
Number of Servings: 4
Recipe submitted by SparkPeople user EJORDANE.
Nutritional Info Amount Per Serving
- Calories: 180.8
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 930.6 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 7.9 g
- Protein: 16.2 g
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