Growing up, my dad made the best corned beef and cabbage. It filled the whole house with that salty, savory aroma. When Larissa and I became vegetarians in 2013, I honestly thought my corned beef and cabbage days were done.
But little did I know that many of our favorite classics can easily be made without animal byproducts and taste just as good. This vegan corned beef and cabbage brings back all those memories by using homemade seitan or store bought seitan, hearty Yukon Gold potatoes, green cabbage, and a flavorful pickling spice mix simmered in vegetable broth.
If you’re craving a hearty Irish American meal for St. Patrick’s Day or just want a comforting Sunday dinner, this plant based version delivers big flavor without the meat.
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What Makes This Vegan Corned Beef and Cabbage Recipe Special
Traditional corned beef gets its signature flavor from pickling spices like mustard seeds, black peppercorns, bay leaves, and coriander. We recreate that same bold taste with a homemade spice blend and a rich vegetable stock base.
Instead of brisket, we use homemade seitan made from vital wheat gluten, nutritional yeast, soy sauce, garlic powder, onion powder, ground ginger, smoked paprika, and a touch of
The braised cabbage turns tender and slightly sweet as it cooks alongside the potatoes and celery ribs. Everything simmers together in a Dutch oven or soup pot over medium heat, creating that classic savory gravy you expect from this dish.
It’s comfort food, plant based style.
Shopping List
- vital wheat gluten
- garlic powder
- onion powder
- smoked paprika
- ground ginger
- soy sauce
- olive oil
- liquid smoke
- vegetable broth
- bay leaves
- mustard seeds
- black peppercorns
- ground coriander
- fennel seeds
- red pepper flakes
- Yukon Gold potatoes
- green cabbage
- celery
- sweet onion
- parsley
- Kosher salt and black pepper
- Optional: Dijon mustard or spicy brown mustard for serving
Instructions
Make the Vegan Corned Beef
In a mixing bowl, combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, smoked paprika, and ground ginger. Stir in soy sauce, olive oil,
Shape into a loaf and wrap tightly in foil. Steam in a pot with a steamer basket over medium heat for 45 minutes. Let rest for 10 minutes before slicing.
Prepare the Pickling Spice Broth
In a Dutch oven, combine vegetable stock, bay leaves, mustard seeds, black peppercorns, ground coriander, fennel seeds, and red pepper flakes. Bring to a gentle simmer.
Add the Vegetables
Add Yukon Gold potatoes, celery ribs, and sweet onion. Simmer for 15 minutes.
Add Cabbage and Seitan
Nestle seitan slices and green cabbage wedges into the broth. Cover and cook for another 15 to 20 minutes until the cabbage is tender.
Serve
Remove bay leaves. Transfer to a serving dish using a slotted spoon. Sprinkle with chopped parsley and serve with Dijon mustard and Irish soda bread on the side.
Why This Vegan Corned Beef and Cabbage Recipe Works
Seitan gives you the deli meat texture of traditional corned beef. The blend of pickling spices infuses the vegetable broth so every bite is delicious.
Cooking everything together allows the cabbage to absorb the seasoning while the potatoes soften without falling apart. Yukon Gold potatoes hold their shape and create a creamy interior that pairs perfectly with the braised cabbage.
It’s hearty enough to satisfy omnivores and flexible enough for mixed households.
Variations to Try
Go gluten free Use rehydrated TVP chunks or green jackfruit instead of seitan for a gluten free version.
Make it a stew Chop everything smaller and add extra vegetable stock.
Add a tangy kick Stir in a splash of white wine vinegar or serve with dill pickles and spicy brown mustard.
Turn it into a sandwich Layer slices onto your favorite bread along with sauerkraut and vegan cheese for a plant based Reuben sandwich.
Tips to Keep It Fresh
Leftovers keep well in the fridge for up to four days. Store the cabbage and potatoes separately from the seitan if possible so the texture stays firm.
Vegan Corned Beef and Cabbage
Ingredients
- 1 cup vital wheat gluten
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground ginger
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon liquid smoke
- ¾ cup vegetable broth
- 2 bay leaves
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- ½ teaspoon ground coriander
- ½ teaspoon fennel seeds
- ¼ teaspoon red pepper flakes
- 4 Yukon Gold potatoes halved
- 1 small green cabbage cut into wedges
- 2 ribs celery chopped
- 1 sweet onion sliced
- 2 tablespoons chopped parsley
- kosher salt to taste
- black pepper to taste
Instructions
- In a mixing bowl, combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, smoked paprika, and ground ginger. Stir in soy sauce, olive oil, liquid smoke, and vegetable broth. Knead until a firm dough forms.
- Shape into a loaf and wrap tightly in foil. Steam in a pot with a steamer basket over medium heat for 45 minutes. Let rest for 10 minutes before slicing.
- In a Dutch oven, add vegetable stock, bay leaves, mustard seeds, black peppercorns, ground coriander, fennel seeds, and red pepper flakes. Bring to a gentle simmer.
- Add potatoes, celery, and onion. Simmer for 15 minutes.
- Add sliced seitan and green cabbage wedges. Cover and cook for 15 to 20 minutes until cabbage is tender.
- Remove bay leaves. Season with kosher salt and black pepper. Garnish with chopped parsley and serve.
This vegan corned beef and cabbage proves that classic meat-based comfort food can absolutely be recreated in a compassionate, plant based way. It’s satisfying, nostalgic, and perfect for sharing around the table.
If you enjoy hearty comfort meals like this, you might also like our Savory High Protein Veggie Burrito or Vickie’s Vegan Black Bean Chili.
You can also check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
FAQs
What is vegan corned beef made of?
Vegan corned beef is typically made from seitan, which uses vital wheat gluten as its base. It’s flavored with pickling spices, soy sauce, and seasonings to mimic traditional corned beef.
What spices are in corned beef and cabbage?
Common spices include mustard seeds, black peppercorns, bay leaves, coriander, and sometimes fennel seeds and red pepper flakes.
Can you make vegan corned beef gluten free?
Yes, you can substitute rehydrated TVP chunks or green jackfruit for seitan for a gluten free alternative.
What goes well with vegan corned beef and cabbage?
Irish soda bread, mashed potatoes, and a spoonful of Dijon mustard pair beautifully.
How long does vegan corned beef last in the fridge?
It will keep for about four days in an airtight container in the refrigerator.
