Tuesday, March 17, 2015

Veg Corned Beef and Cabbage

Happy day o' the Irish! 

Here is one of my favorite celebratory meals for this fun day. I have made it several times, and posted several years ago here

It's not totally vegan, because, as one reader pointed out.. Guinness is not vegan. That is correct. So if you're strictly vegan, switch the Guinness for a beer you like. Or use broth. Or use water. Regardless... it's a celebration folks, so enjoy!

For the veg, etc...
3 1/2 cups vegetable broth
4 carrots, sliced into about 1/4 inch rounds
1 white onion, roughly chopped (keep it chunky)
1/2 head cabbage, roughly chopped
4-5 baby red potatoes, quartered or 8thd, depending on size
1 teaspoon thyme
1 1/2 teaspoon sage
1 1/2 teaspoon salt
2 teaspoons coarse mustard
2 teaspoons fresh horseradish
2 teaspoons red wine vinegar
1 teaspoon fresh cracked black pepper
2 Tablespoons Bragg's liquid aminos

For the 'beef'

1 1/2 cup vital wheat gluten
1/4 cup rolled oats
3 Tablespoons nutritional yeast
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon smoked paprika
1 teaspoon fresh cracked pepper
2 Tablespoons Bragg's liquid aminos
3/4 cup cold water
1 Tablespoon extra virgin olive oil
2 teaspoons liquid smoke

Turn your crock pot on high and add all "veg, etc." ingredients. Cover and let cook for 4 hours total 

Two hours into the process, start your corned 'beef' by mixing all dry ingredients in a large bowl: vital wheat gluten, rolled oats, nutritional yeast, onion powder, garlic powder, paprika and pepper.

In a smaller bowl, combine all wet ingredients: Bragg's, cold water, olive oil and liquid smoke.

On the stove, start a pot with water and steaming basket.

Gradually add wet ingredients to dry, stirring as you go until your mixture comes together into a ball. Once you have a ball, begin kneading.

Knead for about 3 minutes then form a log of sorts, wrap neatly in tin foil. Put in prepared steaming pot and let steam on med/high for about 25 minutes. Note: ensure you have included enough water so as the steaming process doesn't evaporate it all, leaving you with an empty steaming pot.

At 25 minutes, turn off stove and let sit for about 10 minutes. Turn on oven to a low broil. 

Open the tin foil and place 'beef' under broiler for 5 minutes. Turn 'beef' over and broil for another 5 minutes then remove from oven.

Transfer freshly broiled 'beef' to your crock pot, ensuring it is fully submersed in the liquid. Note: I removed some veg to get it in, then returned it on top. 

Let cook for 1 hour in the crock pot then remove, slice as thin as you can possibly get it and return slices to the crock pot, again ensuring they are fully submersed. Note: next time I would use a mandoline to slice the 'beef', to get a thin, even cut.

Let crock pot cook for another hour until potatoes are tender then you're ready to serve.

You can serve it in a bowl with more broth or on a plate with a little broth drizzled on top. 

Start with the veg, ensuring each serving has a good representation of carrots, potatoes, cabbage and onion. Then arrange the 'beef' on top or slightly to the side. Ladle a little broth on top for added flavor. I had extra horseradish on the side as an option.



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