Luck 'o' the Vegan!
Spring is on its way, and that means St. Patrick’s Day is just around the corner! 🍀 People have been celebrating this holiday since 1631, traditionally with a feast featuring corned beef and cabbage. Fun fact: It was actually Irish-American communities that popularized corned beef as a St. Paddy’s staple!
Here’s our plant-based take on this classic dish, made with our very own Corned Beef Roast! You can grab this roast in our ever-popular Luck o’ the Vegan Pack, along with sliced corned beef, Swiss cheese, and porter cheddar—perfect for crafting a legendary Reuben sandwich. You can also find a few of these items, including the roast, in our "Meats" section. 🌈✨
Corned Beef & Cabbage
Corning spice mix:
1 tbsp black peppercorns
1 tbsp yellow mustard seeds
4 cardamom seeds
4 whole cloves
4 dry bay leaves
1 tsp red pepper flakes
1 tsp coriander seeds
¼ tsp fennel seeds
¼ tsp dry ginger
Directions:
Using a spice grinder coarsely ground all above spices. A mortar and pestle works great as well.
For the roast and veggies:
2 tbsp olive oil
1 tbsp corning spices (double corning spices for a 2lb roast)
1 lb corned beef roast
7 cups vegetable broth + extra
24 oz bag small red potatoes
6 large carrots, cut into quarters length-wise
1 large onion, cut long
¾ head of cabbage, cut into 6 wedges
4 tbsp butter
Salt and pepper to taste
Directions:
1. In a Dutch oven or heavy-bottom pot add in olive oil and roast and sprinkle corning spices in pot. Cook roast for 2 minutes at a medium-high heat just to brown up the bottom and allow the spices to blossom.
2. Pour the vegetable broth over the roast and cover. If the amount of broth does not cover the roast add enough un=l it is submerged. Bring broth just to a boil and reduce heat. Cook for 10 minutes.
3. Slice onions and carrots and wash potatoes. Add both onions and carrots into pot, make sure all veggies are submerged in broth, cover and bring to a boil and reduce heat to a simmer cook for 10 minutes.
4. Add in potatoes and continue to simmer for 15 minutes.
5. Place wedges of cabbage in pot resting just on top of roast and veggies and cover. Continue to simmer on low for an additional 10 minutes.
6. Turn stove off. Cut butter into 4 pads add onto the top of the cabbage. Cover until cabbage is perfectly tender. Add salt and pepper to your liking.
7. Slice roast and serve with veggies and a slice of marble rye toast.
Vegan Russian Dressing (for your Reuben!)
1 cup egg-free mayonnaise
1/3 cup very finely chopped onion
3 tbsp sweet relish
3 tbsp vegetable oil
3 tbsp ketchup
1 tbsp vegan worcestershire sauce
2 tbsp hot sauce of your choice
1 tsp yellow mustard
2 tsp lemon juice
1 tbsp finely minced garlic
1 1/2 tsp ground black pepper
1 tsp paprika
Directions:
Add all ingredients to a bowl and combine. For a more smooth sauce use an immersion blender.
