Vegan Corned Beef and Cabbage w/ Homemade Gravy

Being an Irish girl, St. Paddys day in the US is huge. What do most American-Irish eat on this glorious holiday? Corned beef and cabbage and Irish soda bread. Of course corned beef isn't anywhere near vegan, but my husband (who has been vegan a lot longer then I) has never had this Irish staple. I decided I was going to make it for him.

Corned beef and cabbage topped with gravy, served with Irish Soda Bread. 


Vegan Corned Beef and Cabbage and Homemade Gravy 


Serves: 6-8
Takes: 1 Hour



What you will need:


  • 1/2 TBS Coconut Oil
  • 1 Onion (cut into eighths)
  • 1/2 Head of Cabbage (cut into eighths)
  • 5 Carrots (chopped into thirds)
  • 5 Golden Potatoes
  • 2 Cans Veggie Broth (4 cups)
  • 1 TBS. Mustard Seed
  • 1/2 TBS Ground Mustard 
  • 1 tsp Vegan Horseradish
  • 1 1/2 TBS Champagne Vinegar
  • 2 Packages Gardein Beef (or other beef substitute, or seitan)
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 Cup Unbleached Flour
  • 1/3 Cup Water


To make:
  1. Defrost beef (If using a beef that has a glaze or seasoning, rinse beef after defrost) 
  2. Heat the oil in a soup pot over medium heat. 
  3. Sauté the onions for 3-5 minutes until soft.
  4. Add the cabbage, carrots, potatoes, beef, vegetable broth, mustard, horseradish, salt, pepper, and vinegar, and simmer, covered, for 25 minutes. 
  5. Remove vegetables and beef from the broth, set in a serving dish and cover. 
  6. Mix the flour with the water and stir until its a paste.
  7. Add the paste to the pot and simmer for 5 minutes, stirring occasionally. 


Thickened gravy


       8. Pour the gravy over the cabbage mixture and serve with delicious Irish Soda Bread. 



Finished corned beef and vegetables.

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