Our Vegan Irish Corned 'beef' and Cabbage Stew is a meat-free adaption of a traditional Irish-American meal that was developed by 19th century Irish immigrants to North America. This recipe is a tasty, fun, homely meal that is perfect to enjoy as an easy mid-week meal or for a St Patrick's Day (17th March) dinner.
Large soup or stew pot or stove-top Dutch oven with a lid
Ingredients
250gramstempeh[left whole or sliced, your package of tempeh may be less or slightly more than 250g]
500gramswhite cabbage[about half a large cabbage, sliced into large wedges, don't remove the inner stalk. Aim for 1-2 wedges per person depending on appetite, so you may require more of the other half of your cabbage.]
700gramsnew potatoes [kept whole and skins on if blemished or use larger potatoes chopped into large chunks]
230gramscarrots[2 medium, sliced into large chunks]
150gramscelery[2-3 medium stalks]
380gramsonion[2 medium-large, sliced into thick wedges]
4clovesgarlic [left whole, halved, or diced]
2bay leaf
1tablespoondried mixed herbs[or replace with fresh herbs]
1teaspoonmarmite[vegetable extract/vege-mite]
2tablespoonssoy sauce
2teaspoonsonion powder
2litresvegetable stock[use a beef flavoured vegan stock if available.]
To garnish: optional
10gramsparsley[or chives, chopped]
Instructions
Add the carrot, celery, and onions to the soup or stew pot.
Set the cabbage wedges in the pot on top of the potatoes. Don't worry if the tops of the cabbage are not submerged into the stock.
500 grams white cabbage
Bring the stew to the boil and lower the heat to low-medium and pop a lid over the pot. Simmer for 30 minutes.
Remove the lid, and flip over any cabbage wedges that were above the stock.
Continue to gently boil, minus the lid, for 15 minutes or until the potatoes and cabbage is very tender.Taste the stock and add salt and black pepper to taste.
Remove the tempeh and either slice thinly or thickly, or chop it up into small pieces, and stir back through the stew. Dish out the veggies and tempeh into soup or stew bowls and ladle over the stock.
Optional: Sprinkle each bowl with chopped parsley or chives if liked.
10 grams parsley
Notes
Nutritional information is provided for guidance only and is not intended to be a strict calculation as ingredients vary.
Tempeh can be switched out for tofu, smoked tofu, rehydrated TVP chunks (textured vegetable protein)/soya curls, seitan, large whole mushrooms, or a can of butterbeans. Or pre-cooked sliced vegan sausages, burgers, or steaks added to the stew towards the end of cooking.
The cabbage inner stalk is left on as it holds the cabbage leaves together. Also the stalk is actually tasty especially when stewed and has a pleasant creamy turnip (swede/rutabaga) flavour!
Leftovers can be stored in the fridge, in a covered container, for 3 days.
Or frozen for up to 2-3months. Thaw before reheating.
Reheat by bringing to the boil, lower the heat, and simmer for 3-4 minutes until piping hot. Add extra vegetable stock if necessary.