Seitan Corned Beef and Cabbage

[Guest guest]

I found this recipe on the web and wanted to try it before St. Pat's Day to make

sure it turned out. All of us liked it and it even has gravy.

Here you go.

Chelsea

 

 

 

Seitan " Corned Beef " and Cabbage

 

1/2 Tbs. canola oil

1 large yellow onion,cut into wedges

1/2 medium head cabbage, shredded

5 carrots, julienne

3 cups vegetable broth

1 Tbs. bottled

English-style hot mustard or 1 tsp. dry mustard mixed

to a paste with water

1/2 tsp. mild horseradish

1 Tbs. white wine vinegar

8 oz. prepared seitan. sliced

1/2tsp. salt

1/4 tsp. pepper

2 1/2 Tbs. whole wheat flour

1/3 cup water

2 Tbs. chopped fresh parsley

 

HEAT OIL in a Dutch oven or soup pot over medium heat;

sauté onion until soft.

Add cabbage, carrots, vegetable broth, mustard,

horseradish and vinegar. Simmer,

covered, 10 minutes. Add seitan, salt and pepper;

simmer, covered, until

vegetables are tender, about 15 minutes.

 

When tender, remove vegetables and seitan to serving

dish with slotted spoon.

Keep warm in 200-degree oven. Remove cooking broth

from pot and reserve.

 

Mix flour with 1/3 cup water; add to pot with 2 cups

reserved broth (add more

water if necessary). Simmer mixture 5 minutes,

stirring occasionally. Serve with steamed or mashed potatoes.

 

 

 

 

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[Guest guest]

I'v seen seitan in the store but never tried it. This sounds like a

good recipe. There are a few holiday meals I do miss and one is corned

beef and cabbage. I wonder if you could make corned beef hash out of

the left-overs the next day.

Dan

 

 

 

, chelsea <chelsea_cheetah

wrote:

 

> Seitan " Corned Beef " and Cabbage

>