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Irish Mock 'Corned Beef' and Cabbage - Vegan

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* Exported from MasterCook *

 

Irish Mock 'Corned Beef' and Cabbage - Vegan

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 Tbs. canola oil

1 large yellow onion -- cut into wedges

1/2 medium head cabbage -- shredded

5 carrots -- julienned

3 cups vegetable broth

1 Tbs. bottled English-style hot mustard or

1 tsp. dry mustard mixed to a paste with water

1/2 tsp. mild horseradish

1 Tbs. white wine vinegar

8 oz. prepared seitan. sliced

1/2 tsp. salt

1/4 tsp. pepper

2 1/2 Tbs. whole wheat flour

1/3 cup water

2 Tbs. chopped fresh parsley

 

 

HEAT OIL in a Dutch oven or soup pot over medium heat; saute onion until

soft. Add cabbage, carrots, vegetable broth, mustard, horseradish and

vinegar. Simmer, covered, 10 minutes. Add seitan, salt and pepper; simmer,

covered, until vegetables are tender, about 15 minutes.

 

When tender, remove vegetables and seitan to serving dish with slotted

spoon. Keep warm in 200-degree oven. Remove cooking broth from pot and

reserve.

 

Mix flour with 1/3 cup water; add to pot with 2 cups reserved broth (add

more water if necessary). Simmer mixture 5 minutes, stirring occasionally.

 

TO SERVE: Pour gravy over cabbage mixture in serving dish. Garnish with

parsley. If desired, serve with small boiled or oven-roasted potatoes.

Makes 4 servings.

 

PER SERVING: 189 CAL.; 14G PROT.; 2G FAT; 37G CARB.; 0 CHOL.; 679MG SOD.;

7G FIBER. VEGAN

 

Source:

" Vegetarian Times, March, 1996 Author/s: Stephanie Lowe "

 

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Per Serving (excluding unknown items): 206 Calories; 5g Fat (20.8%

calories from fat); 7g Protein; 36g Carbohydrate; 7g Dietary Fiber; 2mg

Cholesterol; 1522mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2

Vegetable; 1 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

 

 

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