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Mock ‘Corned Beef’ and Cabbage

1/2 Tbsp. canola oil
1 large onion, cut into wedges
1/2 medium head of cabbage
5 carrots, shredded
3 cups vegetable broth
1 Tbsp. English-style hot mustard
1/2 tsp. mild horseradish
1 Tbsp. white wine vinegar
8 oz. prepared seitan, sliced
1/2 tsp. salt
1/4 tsp. pepper
2 1/2 Tbsp. whole wheat flour
1/3 cup water
2 Tbsp. fresh parsley, chopped

• Preheat the oven to 200°F.
• Heat the oil in a soup pot over medium heat. Sauté the onions until soft, then add the cabbage, carrots, 1 cup of the vegetable broth, mustard, horseradish, and vinegar and simmer, covered, for 10 minutes.
• Add the seitan, salt, and pepper and simmer, covered, until the vegetables are tender, about 15 minutes. Remove the vegetables and seitan to a serving dish with a slotted spoon and keep them warm in the oven.
•Mix the flour with the water, add to the pot with 2 cups of the broth (add more water if necessary), and simmer for 5 minutes, stirring occasionally. Pour the gravy over the cabbage mixture in the serving dish. Garnish with the parsley and serve.

Makes 4 servings.

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