Mock ‘Corned Beef’ and Cabbage

2.9 (30 reviews)

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.

Rated 2.9/5 based on 30 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind