Faith and Begorrah! It’s Vegan Corned Beef and Cabbage!


This St. Patrick’s Day recipe comes from, the website of Ellen Sheen. She and her husband and son live in the Northwestern part of the United States. She calls herself “99% vegan” — she totally vegan except when her aunt visits with eggs from her farm. Her goal for the blog is “to simply share my ideas on simple, tasty and healthy meatless eats; things you can make for your family. Because everything you see here are meals and treats I feed my family.” Here’s what she has to say about her recipe for vegan Corned Beef and Cabbage.

“Thank you to Miss V’s Vegan Cookbook blog for this vegan corned beef dish worthy of an impromptu irish jig. I did make some alterations to Miss V’s recipe, as per usual. Nothing but goodness either way. Now go. Get to making yourself this deceivingly simple dish and bask in its Irishy goodness…

For the vegetables:
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.


How about some delicious vegan desserts after your corned beef and cabbage? Claire Gosse’s Are You Sure That’s Vegan? (Desserts) has 55 amazing recipes to choose from. There’s Mint Chocolate Chip Cupcakes or Funnel Cake or Pecan Pie and 52 other desserts to choose from. These recipes are all clones of non-vegan classics and have been tested and loved by non-vegans and vegans alike. Click the link to Are You Sure That’s Vegan? (Desserts) to see the beautiful photos and get some free recipes, too.

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