Vegan Corned Beef And Cabbage

Ingredients

Veggies

• 1 cup sliced carrots (about 2 large carrots)
• 3 cups shredded cabbage
• 1-2 Tbsp Vegenaise (vegan mayo) (optional)
• 2 Tbsp seasoned rice vinegar
• black pepper

Seitan Recipe Used:

• 2 cups vital wheat gluten
• 1 3/4 cups water or veggie broth (if you use veggie broth reduce salt to 1/2 tsp)
• 1/4 cup soy flour (or white flour)
• 1 Tbsp apple cider vinegar
• 3 Tbsp extra virgin olive oil
• 1/4 cup hemp seeds
• 2 tsp liquid smoke
• 2 tsp agave syrup
• 2 Tbsp spices (I used a variety of ginger, paprika, cayenne, mustard seed, garlic, allspice)
• 2 Tbsp Dijon mustard
• 1 tsp salt or seasoned salt (see veggie broth note above)
• plentiful fresh black pepper

Instructions

1. Preheat oven to 350 degrees. Combine your seitan ingredients in a large bowl. Knead a bit into a loaf. Coat loaf with oil and some pepper and place in a large piece of tin foil. Wrap end leaving a few holes or a crease for steam to escape. Steam or bake your seitan. I prefer to steam, but either method works. Steam for 30 minutes then bake for 5-10 minutes. OR bake for 25 minutes. Place seitan aside until ready to prepare for serving.
2. In a bowl, toss your veggies with the vegan mayo and rice vinegar. Set aside.
3. Heat a large skillet. Add 1-2 Tbsp safflower oil. Slice the seitan in large pieces and lay in pan. Coat all sides in oil. Then after about 2 minutes of cooking pour the BBQ sauce over top. Cover with lid and allow to cook on medium for 3 minutes. Flip seitan and cook for another 2-3 minutes. Add more BBQ sauce if you’d like.
4. Remove seitan. Allow to cool a bit o plate.
5. In the still hot, BBQ sticky pan, add the veggies. Saute on medium until tender.
6. Serve with parsley garnish and more black pepper. Perhaps a pairing of a green smoothie from my Healthy. Happy. Life. recipe round-up!

Recipe by: KathyPatalsky