A Veggie St. Patrick’s Day Feast

I’m going to avoid the obligatory apology for not posting in quite some time, and instead just dive into the lovely St. Patrick’s Day feast that we enjoyed this year.

Every Friday afternoon, I get a text message from the Humane Society, promoting their weekly Meatless Monday recipe. As mouth-watering as they always sound and look, I’ve never actually sat down and made one. But with this week’s recipe for Corned Beefless Brisket and Cabbage, celebrating everyone’s favorite drunken holiday, I knew I was in.

Vegan Corned Beef and Cabbage Feast

I’ve gotta say though, I was slightly disappointed in the recipe itself. As amazing as the meal ended up being, the recipe as posted was definitely a bit of a let down and seems to have missed some important review processes. Luckily, since the recipe came from Meet the Shannon’s, I was able to find the original and right my ship before I was in too deep.

But, hey, the intention was good, so I’ll let it slide this time. But ingredients are important when crafting a recipe, and when certain ingredients are listed multiple times, it does some crazy things to one’s head.

So just remember, the broth only gets used once, and not as a marinade. Not twice. Just remember.

Now that that’s off my chest, lets talk about really how great this meal was. I’m always a pretty big fan of a meal that takes a traditionally popular food and veg-es it up to make it healthier and edible on my end of the world.

The first order of business, make some Irish Soda Bread. I went with a traditional recipe that made for a very rich, delicious loaf. I cut some fat by going with fat-free sour cream and yogurt instead of buttermilk, so it’s a bit more guilt-free.

With this many raisin, (I’m talking 3 cups) I was curious of the end result, but it really did all come together just fine.

Mixing the dry ingredients for Irish Soda Bread

After adding all of the dry ingredients including the two stunners in the bowl, the raisins and caraway seeds, you add the dry ingredients, then put it in a 9-inch pan and you’re basically done. No kneading, or anything.

Pressing Irish Soda Bread into Pan

While that was basking in the oven, I started getting the rest of the meal together. But here’s where my recipe got a bit confused. In the HSUS recipe, it tells you to add the broth and other ingredients together to presumably marinate the beef. Well, what it actually did was replace the word “beef” with “broth” so you can imagine where the confusion came from. On top of that, I was not about to wait 2-hours for full marination, so I sorta cheated and tried to infuse the flavors quickly.

I also didn’t happen to have pickling spice kicking around, so I had to improvise and mix up my own (including some of my favorites from the Alden Mill House). I really gave my spice cabinet a workout.

The slew of spices

Pickling Spices Being Assembled

After getting the spices together, next up is the broth. And since I’ve been on a constant hoarding and freezing routine, I just so happened to have some hearty, homemade veggie broth in the freezer just calling out to be used here. Once it was defrosted, I added the white wine, some of the spices then started heating it up.

Pouring White Wine into the Broth

Seasoning the Broth

After the broth is lightly boiling, add the potatoes, onion and cabbage and cover until it’s all soft.

Cabbage and Potatoes Boiling

At this point, the Soda Bread was about halfway done, so I took the beef tips, added more seasoning, some marinade and baked it until browned.

Marinating the Beef Tips

Once it’s browned properly, set it aside and keep warm until the rest of the meal is ready to devour.

Beef tips and onion, post-bake.

And look at that, it just so happens that the rest of the meal is, in fact, ready to be eaten since the potatoes and cabbage are tender.

The cabbage, ready to eat

I had to cut up the cabbage a bit more, since the quartering the recipe called for was just too big in my opinion. So I halved the quarters once they were out of the pot, making perfect sized wedges.

Slicing the Irish Soda Bread

Just before plating the feast, I sliced up the Irish Soda Bread, then slathered it with some deliciously fatty Irish butter.

Vegan Corned Beef
As I was serving, I doused some malt vinegar on top of everything, to add some extra character and whoa, there you have my St. Patrick’s Day feast. It had some minor hurdles, but when it was all said and done, it was devoured quickly and enjoyed by all. I’ll be sure to be adding this to my recipe box for St. Patrick’s Days to come. I’ve reposted the recipe below (with some edits) for all of anytime you have the crave for a vegan Irish meal.

The colorful veggies

Vegan Corned Beef and Cabbage

(Tweaked from Corned Beef-Less from Meet the Shannon’s/ HSUS)

  • 1 package Gardein Beef-less Tips
  • 1 Tablespoon White Wine
  • 3 Teaspoons low-sodium soy sauce
  • 1 clove of garlic, minced
  • 1 Tablespoon pickle juice
  • 1 Teaspoon grated onion
  • Dash of Liquid Smoke
  • 1 Teaspoon olive oil
  • 1 onion sliced
  • 6 cups vegetable broth
  • 4 Tablespoons Pickling Spices (use packaged or create it with peppercorns, musatrd seed, thyme, cloves, allspice, dill, red pepper flakes, turmeric, cardamom, cinnamon and ginger)
  • 1 head of cabbage, cut into 8 wedges
  • 6 red potatoes cut in half
  • salt and pepper to taste
  • Malt vinegar to taste
  1. Preheat your oven to 350 degrees
  2. Mix the white wine, 1 Tablespoon of soy sauce, pickle juice, liquid smoke, garlic, grated onion, 2 Tablespoons of pickling spices and olive oil in a bowl with the beefless tips, and mix well.
  3. Set aside and let marinate. If in a hurry, you can cheat and microwave the bowl on a 50% power setting for 5 minutes to get some of the flavors infused quicker.)
  4. Now take the broth in a large pot over high heat. When it boils, add the cabbage, potatoes, 1/2 of the sliced onion 2 Tablespoons of soy sauce, and the remaining 2 Tablespoons of pickling spices.
  5. Boil until potatoes and cabbage are tender
  6. While this is boiling, put the gardein in a glass dish, with the marinade over it, and the rest of the sliced onion on top and bake in the 350 degree oven for 10 minutes.
  7. Remove the glass dish after 10 minutes and carefully pour the warm marinade into the stock pot, the replace the dish back in the oven for 20 more minutes, until browned.
  8. Watch the beef, once it appear browned remove it, and set aside, keeping warm until the cabbage and potatoes are tender.
  9. Once all is cooked, arrange a wedge of cabbage, a few potato halves and some of the beef tips on a plate. Sprinkle with malt vinegar to taste and enjoy!

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