For those of you who are trying to not eat meat but still want that meat taste, try these recipes that use seitan.

Vegan Corned Beef and Cabbage with Roasted Potatoes

This dish is not only delicious, but it’s remarkably low in fat and calories. Don’t wait for a special occasion to serve it!

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 or reconstituted TVP chunks (I used Lightlife Strips)
2 tablespoons whole wheat flour
1/4 cup water
1 tablespoon red wine or cooking sherry (really adds great flavor)


1. 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.
2. 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.

Serve with Roasted Red Potatoes with Dill (instructions below) and Horseradish Sauce.

Roasted Red Potatoes with Dill


1 1/2 to 2 pounds of small red potatoes
Salt to taste
Dill weed to taste


1. Preheat oven to 400 F.
2. Cut small red potatoes in half, larger red potatoes into quarters (all should be about the same size).
3. Place in a non-metal baking dish and spray lightly with canola oil (optional). Bake until potatoes are lightly browned and tender, about 45 minutes.
5. Remove from the oven and sprinkle with salt and dill weed, to taste.

To make horseradish sauce, simply mix prepared horseradish with your favorite vegan mayo to taste until you reach the right spiciness level. (Vegan horseradish can be hard to find; always read ingredients to make sure there are no eggs or dairy products)

Recipe from The Fat Free Vegan 

Lazy Corned “Beef” and Cabbage w/ Veggies


1/2 (8-ounce) package vegan steak strips
1/3 head of cabbage, shredded
2 large red potatoes, sliced or cubed
1/2 onion, thickly sliced (I use sweet yellow)
1 large carrot, sliced
1 tablespoon horseradish
1 tablespoon red wine vinegar
1 teaspoon yellow mustard
1 (15-ounce) can vegetable broth
2 tablespoons whole wheat flour


1. Veggies: In a oven-safe pan, combine vegan steak strips, cabbage, potatoes, onion, and carrot.
2. Broth: In separate bowl combine horseradish, vinegar, and mustard; evenly mix.  Stir in vegetable broth; mix well. Pour broth over veggies.
3. Cover and bake in a 350 degrees F oven for 45 minutes. The dish will be done when the potatoes and carrots are soft, or to your liking. Transfer veggies and steak to a bowl.
4. Gravy: Pour the broth from the oven pan into a saucepan over low-medium heat. Add in flour and more vinegar (if you want). Mix completely–if your gravy seems too thick add some water a little at a time until you get the consistency you want.
5. Spoon gravy onto veggies and you have yourself a tasty vegan-Irish treat!

This recipe can easily be converted to suit what you have around the house–the “gravy” tastes pretty good on any vegetable too! The only thing I would suggest you not substitute is the red wine vinegar. White or cider would just not work!

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