Vegan “Corned Beef and Cabbage”
Who says you can’t enjoy a “take” on Corned Beef and Cabbage, even when it isn’t St. Patrick’s Day? The mustard seeds in the brown mustard can help lower blood pressure and assist in red blood cell formation. Plus, mustard seeds have a high selenium content that can help improve bone strength.
Use organic ingredients whenever possible.
- Yield: Serves 6 1x
12 oz. tempeh
1 1/2 cup vegetable stock
1 1/2 Tbsp tamari
1 1/2 tsp spicy brown mustard
3/4 tsp onion powder
1 tsp garlic powder
3/4 tsp ground coriander
3/4 tsp ground ginger
1/2 tsp fine sea salt
1/2 tsp fresh ground black pepper
6–8 whole cloves
4 Tbsp avocado oil
2 medium carrots, peeled, sliced into “half moons”
5 cups shredded cabbage
1/2 tsp onion powder
Salt and freshly ground black pepper to taste
- In a medium mixing bowl and all the marinade ingredients.
- Combine well. Set aside.
- Using a large zip-top bag, place tempeh in it and add marinade.
- Make sure the tempeh is completely covered with marinade and place in fridge.
- Leave overnight.
- Remove from fridge and slice tempeh into 12 slices.
- In a Dutch oven on medium-low heat, place slices at bottom and cover with marinade.
- Simmer for 25-30 minutes.
- Remove tempeh and set aside.
- Rinse out Dutch oven.
- Using Dutch oven again on medium-low heat, add avocado oil, onion powder, carrots and cabbage.
- Allow to cook for 5-7 minutes, add salt and pepper to taste. Stir well. (if cabbage is sticking to bottom, add 3-4 Tbsp of water and stir)
- Cook for 5-7 more minutes. Stir occasionally.
- When carrots and cabbage are softening, lower heat all the way down.
- Place tempeh on top of cabbage.
- Cover Dutch oven.
- Cook for 10-15 minutes.
- Cabbage should be soft and wilted.
- Enjoy warm.