Vegan Corned Beef and Cabbage Recipe
Easy method to make vegan corned beef with tofu. Perfect for St. Patrick's Day or when you want a cozy and comforting meatless meal!
Jump to:
- What is corned beef?
- Ingredient notes
- How to make vegan corned beef
- Tips
- How to store
- More vegan Irish recipes
- đŸ“– Recipe
What is corned beef?
Corned beef is a classic Irish-American meal typically made with salt-cured brisket of beef. The large rock salt used to cure the meat are also called "corns" of salt, hence the term "corned". A mixture of sugar and spices are also often added to the recipe.
The meat is typically bright pink in color due to the nitrates which help prevent growth of some bacteria. This was handy as this dish was a popular meal during wartimes when rations of fresh meat were low.
Corned beef and cabbage is the Irish-American variant of the Irish dish of bacon and cabbage and has become a popular cuisine to celebrate St. Patrick's Day on March 17th each year.
The brine is really what makes this dish so special. Infused with pickling spices and extra salty for an incredibly flavorful meal.
Ingredient notes
This is the best vegan corned beef and only requires 9 easy to find ingredients (including salt!). Short and sweet! And if you'd like to make the braised cabbage and carrots, you only need 2 more ingredients! Reference the recipe card at the bottom for exact measurements.
For the brine:
- beets—to give it the classic pink color (don't worry, you won't taste the beets)
- vegetable broth—the base of the brine
- salt—corned beef is a high salt dish
- garlic powder
- black pepper
- pickling spice—the key ingredient for flavor
- dijon mustard
- coconut sugar—to balance out the saltiness
For the "meat" of the dish:
- tofu—I used tofu which is a great gluten-free option as is tempeh, but seitan makes a excellent meaty substitute as well
- cabbage
- carrots
How to make vegan corned beef
This step by step walk-through shows the process of making corned beef with tofu. Exact times and temperatures are available in the recipe card at the bottom.
First start by grinding the pickling spice in a spice grinder or coffee grinder. Don't have one? Use a mortar and pestle or place in a sealed plastic bag and crush with a rolling pin or other hard object.
Now prep the "meat." Use tofu or tempeh to make it gluten-free, or seitan (vital wheat gluten) for soy-free.
For tofu, drain and press out excess liquid by wrapping the blocks of tofu with clean towels/paper towels and place a plate or cutting board on top with additional heavy objects to press the liquid out.
Meanwhile make the brine. Blend the beet with 1 cup of broth in a blender. Add the blended beet along with the rest of the brine ingredients and the remainder of the broth to a large pan. Stir well to combine. Boil brine for about 10 minutes to allow spices to release flavor.
Slice the tofu into ¼th inch thick slices. Add the sliced tofu to the brine and allow to simmer for 20 minutes, covered. This allows the tofu to absorb the flavor. For stronger flavor, after cooking allow the tofu to sit covered in the brine for an additional 30 minutes.
Next, bake the tofu to crisp up the edges. I got this idea from The Hidden Veggies and it really does take plant-based corned beef to the next level. Preheat oven to 400°F (205°C). Bake the tofu on a lined baking sheet for 35-40 minutes.
Meanwhile, peel the carrots and chop into 1-inch long pieces. Remove outer leaves from cabbage and slice into wedges. Add both to pot with leftover brine, adding additional water or broth as needed, cover, and boil for 20 minutes.
Serve the tofu corned "beef" with the braised cabbage and carrots on the side.
This vegan corned beef would also be great served with Mashed Potatoes & Easy Oil-Free Gravy! Or turned into a vegan version of a Rueben sandwich.
Tips
For a brighter pink color, use more beets. I had a small beet so I probably should have used a second beet to really get that classic pink color. The flavor was still delicious!
If you don't have a way to grind the pickling spice you can also add the spice mix to a tea infuser ball so that they don't stick to the tofu but still add flavor to the brine.
How to store
Some popular ideas include using the corned beef to make a Reuben sandwich or mix it with onions and potatoes for a vegan corned beef hash.
To store leftovers, place the tofu and vegetables in airtight containers and keep in the refrigerator for up to 5 days.
More vegan Irish recipes
-
Vegan Irish Stew
-
The BEST Shamrock Shake (Vegan)
-
Easy Vegan Soda Bread (5 Ingredients!)
-
Hearty Lentil Shepherd's Pie
For more plant-based eats check out the Health My Lifestyle Meal Planner. It makes plant-based eating effortless with easy recipes and simple customizable meal plans designed for busy people! Try for free!
đŸ“– Recipe
- 32 oz extra firm tofu
- 1 head cabbage
- 3 large carrots
Brine:
- 1 small beet, peeled
- 5 cup vegetable broth, divided
- 2 tablespoon pickling spice
- 1 tablespoon coconut sugar
- 1 teaspoon salt, to taste
- 1 teaspoon garlic powder
- ½ teaspoon black pepper, to taste
- 2 teaspoon dijon mustard
-
Grind the pickling spice in a spice grinder or coffee grinder. Don't have one? Use a mortar and pestle or place in a sealed plastic bag and crush with a rolling pin or other hard object.
2 tablespoon pickling spice
-
Drain the tofu and press out excess liquid by wrapping the blocks of tofu with clean towels/paper towels and place a plate or cutting board on top with additional heavy objects to press the liquid out.
32 oz extra firm tofu
-
Meanwhile make the brine. Blend the beet with 1 cup of broth in a blender. Add the blended beet along with the rest of the brine ingredients and the remainder of the broth to a large pan. Stir well to combine. Boil brine for about 10 minutes to allow spices to release flavor.
1 small beet, 5 cup vegetable broth, 2 tablespoon pickling spice, 1 tablespoon coconut sugar, 1 teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon black pepper, 2 teaspoon dijon mustard
-
Slice the tofu into ¼th inch thick slices. Add the sliced tofu to the brine and allow to simmer for 20 minutes, covered. This allows the tofu to absorb the flavor. For stronger flavor, after cooking allow the tofu to sit covered in the brine for an additional 30 minutes. Preheat oven to 400°F (205°C).
32 oz extra firm tofu
-
Bake the tofu on a lined baking sheet for 35-40 minutes to crisp up the edges. Meanwhile, peel the carrots and chop into 1-inch long pieces. Remove outer leaves from cabbage and slice into wedges. Add both to pot with leftover brine, adding additional water or broth as needed, cover, and boil for 20 minutes.
1 head cabbage, 3 large carrots
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Serve the tofu corned "beef" with the braised cabbage and carrots on the side.
Pickling spice can be found in the spice section of most supermarkets. It can also be found online or can be made by combining mustard seed, allspice, coriander seeds, cloves, ginger, red pepper flakes, a bay leaf and cinnamon. Look online for specific ratios.
If you don't have a way to grind the pickling spice you can also add the spice to a tea infuser ball so that they don't stick to the tofu but still add flavor to the brine.
Have leftovers? Store tofu and vegetables separately in airtight containers in the refrigerator for up to 5 days.
Sodium: 2029 mg Calcium: 205 mg Vitamin C: 88 mg Vitamin A: 9895 IU Sugar: 18 g Fiber: 9 g Potassium: 1016 mg Calories: 249 kcal Saturated Fat: 1 g Fat: 5 g Protein: 21 g Carbohydrates: 34 g Iron: 4 mg
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Source: https://healthmylifestyle.com/easy-vegan-corned-beef-and-cabbage/
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