Corned "Beef" and Cabbage

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
2 tablespoons whole wheat flour
1/4 cup water
1 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.