Lucky Corn Beef and Cabbage
For St. Patrick's Day, Lucky Corn Beef and Cabbage are ideal. They're gluten-free, plant-based, and oh-so-delicious! Recipes for both the stovetop and the slow cooker can be included.
Ingredients
Ingredients:
- 1-2 package beefless beefless tips
- 2 tsp wine white
- 2½ tbsp Braggs
- 1 cloves garlic minced
- 2 tbsp dill pickle bine, juice in the pickle jar
- 1-2 tsp onion powder
- liquid smoke dash
- 4-5 tbsp pickling spices
- olive oil
- 1 sliced red onion
- 1 head cabbage
- 6-7 red potatoes cut in half
- 5-6 cups beef vegan, made per instructions on the package
- kosher salt to taste
- black pepper to taste
- balsamic vinegar
Instructions
Instructions:
- In an airtight container, combine the ingredients from beefless to olive oil. Shake to combine. Then place it in the fridge for 2 hours to marinate. (See note 1)
- Preheat the oven to 350°F.
- In a large pot, heat the vegan beef. Toss in the potatoes, cabbage, pickling spices, red onions, and Braggs once it starts to boil till the potatoes are tender, about 15 minutes.
- Place your pickled Gardein in a glass dish with the marinade and the remaining 1/2 red onion on top while they're boiling. (See note 2)
- Carefully remove the glass dish from the oven and pour out the marinade. Then return the dish to the oven for another 20 minutes of baking.
Notes
Notes:
- Just 1 tbsp of Braggs and 2 tbsp of pickling spices.
- The Gardein and Red Onions should then be baked for 10 minutes. Keep an eye on the Gardein and Onions to see when they've reached the desired level of browning.
- There is a cost to everything. Add more pepper, salt, and balsamic vinegar or malt to taste, or use a few droplets of green food coloring to make your cabbage and potatoes taste quite earthy.