WorldVegan Saturday: I is for Ireland

So it just so happens VegFam and I took a week off (maybe two) from WorldVegan Saturday. I didn't realize at the time that this delay would land us on the great letter "I" smack dab in the middle of St. Patty's Day. No brainer here: we did Irish food and it was good. Great. Happening. Rad. Whatever you wanna call it. I'm going to be eating this dish all year round; not just in March. This dish is super low in fat and calories; you can check that guilt at the door. 

Corned Beef and Cabbage:
2 onions, cut into wedges 
1 small head cabbage, finely chopped or shredded
4 carrots, cut into 2-inch lengths and quartered
2 ribs celery, thickly sliced
1 c vegetable broth

3 c water
1 tsp thyme
2 tsp fresh sage, chopped
1 tsp dry mustard
1 tsp horseradish

1/2 tsp cayenne
1 tsp poultry seasoning
1 tbsp red wine vinegar
salt and freshly ground pepper, to taste
8 oz seitan 
2 tbsp tapioca flour
1/4 c water
2 tbsp red wine

  1. Sauté the onion in a large, non-stick pot until it starts to brown. Add the remaining vegetables, the broth, water, and the seasonings. Cover and cook over medium heat for 15 minutes. Add the seitan, cover, and cook for 15 more minutes, until vegetables are soft. 
  2. Use a slotted spoon to remove the vegetables and seitan to a serving plate and keep warm. Return the broth to the heat. In a small cup, combine the flour, water, and wine. Gradually stir the flour mixture into the simmering broth. Cook and stir, scraping the bottom of the pan, until the broth has thickened, about 10 minutes. Pour the gravy over the seitan and vegetables to serve.
Roasted Dill Potatoes with Horseradish Sauce:
8 small red potatoes
spray oil
salt
dill
poultry seasoning
  1. Preheat oven to 400 F. 
  2. Cut small red potatoes in half, larger red potatoes into quarters (all should be about the same size). Place in a non-metal baking dish and spray lightly with canola oil (optional). 
  3. Bake until potatoes are lightly browned and tender, about 45 minutes. Remove from the oven and sprinkle with salt and dill weed, to taste. 
Horseradish Sauce:
1 tsp horseradish
1 tbsp vegan mayo
  1. Vegan horseradish can be hard to find; always read ingredients to make sure there are no eggs or dairy products. I suggest making your own. To make horseradish sauce, simply mix prepared horseradish with your favorite vegan mayo to taste until you reach the right spiciness level. 

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