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Corned Beefless Brisket and Cabbage

Betty Goes Vegan

  • Chef Annie Shannon says her corned beefless brisket and cabbage is "enough to capture the spirit of the dish and make a great dinner this St. Patrick's Day." meettheshannons.com

Makes 4 servings

1 (9-ounce) package vegetarian beefless strips (defrosted) or beef-style seitan
1 tablespoon white wine
3 tablespoons Bragg's liquid aminos or soy sauce
1 tablespoon dill pickle brine
Dash of liquid smoke
1 clove garlic, minced
1 teaspoon onion powder
1/4 cup pickling spices
1 teaspoon olive oil
1 head cabbage, quartered
6 red potatoes, halved
1 red onion, sliced
6 cups low-sodium vegetarian beef-style broth, prepared
Malt or balsamic vinegar to taste
Salt and freshly ground black pepper to taste

Put the beefless strips, white wine, 1 tablespoon of the Bragg's or soy sauce, dill pickle brine, liquid smoke, garlic, onion powder, 2 tablespoons of the pickling spices and the olive oil into an airtight container and shake to mix. Then put it into the fridge and let it marinate for 2 hours.

Preheat the oven to 350 F (177 C).

Put the broth into a large stew pot and heat on high. Once it begins to boil, toss in the cabbage, potatoes, half the sliced red onion, 2 tablespoons of the pickling spices and 2 tablespoons of the Bragg's or soy sauce. Cover and boil until the potatoes are tender, about 20 minutes.

While the potatoes and broth are boiling, place your pickled beefless strips in a glass dish with the marinade and put the remaining half sliced red onion over the top. Bake the beefless strips and onion for 10 minutes.

Very carefully, take the glass dish from the oven and pour the marinade out of the dish. Bake for another 20 minutes. You want to remove it when the beefless strips and onions have been browned—so keep an eye on them.

Serve your potatoes and cabbage with a slotted spoon from the stewpot with salt, pepper, and vinegar to taste.


  • Dill pickle brine is also known as the juice in the pickle jar.
  • A little malt or balsamic vinegar adds bite to the cabbage and potatoes.
  • If you want the cabbage to stay green, you can place it in a colander above the potatoes so that it steams.

Recipe used with permission from Betty Goes Vegan by Dan and Annie Shannon: MeetTheShannons.com.


All figures are per serving (assumes 4 servings).

Calories: 504
Fat: 2 g
Carbs: 85 g
Fiber: 12 g
Protein: 18 g
Sodium: 589 mg

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