Vegan “Corned Beef and Cabbage”

Vegan "Corned Beef and Cabbage"

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Ingredients
  

"Corned Beef”:

  • 12 oz. tempeh
  • 1 1/2 cup vegetable stock
  • 1 1/2 Tbsp tamari
  • 1 1/2 tsp spicy brown mustard
  • 3/4 tsp onion powder
  • 1 tsp garlic powder
  • 3/4 tsp ground coriander
  • 3/4 tsp ground ginger
  • 1/2 tsp fine sea salt
  • 1/2 tsp fresh ground black pepper
  • 6-8 whole cloves
  • 3 bay leaves

Cabbage:

  • 4 Tbsp avocado oil
  • 2 medium carrots peeled, sliced into "half moons"
  • 5 cups shredded cabbage
  • 1/2 tsp onion powder
  • Salt and freshly ground black pepper to taste

Instructions
 

  • In a medium mixing bowl and all the marinade ingredients.
  • Combine well. Set aside.
  • Using a large zip-top bag, place tempeh in it and add marinade.
  • Make sure the tempeh is completely covered with marinade and place in fridge.
  • Leave overnight.
  • Remove from fridge and slice tempeh into 12 slices.
  • In a Dutch oven on medium-low heat, place slices at bottom and cover with marinade.
  • Simmer for 25-30 minutes.
  • Remove tempeh and set aside.
  • Rinse out Dutch oven.
  • Using Dutch oven again on medium-low heat, add avocado oil, onion powder, carrots and cabbage.
  • Allow to cook for 5-7 minutes, add salt and pepper to taste. Stir well. (if cabbage is sticking to bottom, add 3-4 Tbsp of water and stir)
  • Cook for 5-7 more minutes. Stir occasionally.
  • When carrots and cabbage are softening, lower heat all the way down.
  • Place tempeh on top of cabbage.
  • Cover Dutch oven.
  • Cook for 10-15 minutes.
  • Cabbage should be soft and wilted.
  • Enjoy warm.
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