To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the image below to watch the video recipe.
Reposting this recipe because I have a video to accompany it – and I hope you find it funny. Please – subscribe to my channel on Youtube. Www.VideoVegan.com.
This is one powerful drink! The first sip makes you think it of Robitussin & you won’t think you can drink it. The second sip will win you over & you will realize the trouble you have just gotten yourself into. Consider yourself warned!
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
MOST exciting new thing in my life? My brand, spanking new YOUTUBE channel! I set it up two days ago & there are already two videos. One to make Vegan Firecracker Chicken and one for St. Patrick’s Day to make a Last Word Cocktail – pictured above.
As my editing skills & equipment improve – so will the videos but I was just so excited to get started – I just jumped right in. Please SUBSCRIBE to my channel!
Ok – so – if you watched the Last Word video – you saw that I was also cooking up this creation – just in time for you to cook tomorrow! Easy & vegan – it is flexible. Use the veggies I suggest – or not. I used Gardein Beefless Tips but Beyond Meat Beefy Crumbles or even the Beast Burger would work! The photo I used shows the green beans & Brussels sprouts I considered adding but then did not.
*NOTE – I used a combination or bouillon, soy sauce, Marmite & Kitchen Bouquet. This made for a sodium-intense stew. I recommend starting with just veggie stock and then adding one or a few of these other things until you get the intensity you want in both flavor & color (Kitchen Bouquet being best for the deep brown color) – but add them in increments so you avoid a salt-fest.
St. Patrick’s Day Vegan Irish Beef & Cabbage Stew
Serves a lot – like – at least 6
INGREDIENTS
9+ oz vegan beef – you can pan-sear & brown it first, if you like. I did not.
1/2 cup vegan butter (or olive oil)
1 onion – chopped
2 potatoes – cubed
5 carrots – chopped
8 mushrooms – sliced
4 celery stalks – chopped
2 cups cabbage – chopped
1-2 jalapenos – diced (optional)
9 oz peas
1 cup pearl barley or other grain (optional)
up to 1 cup flour or a few TBS cornstarch
10 cups veggie stock
1 TBS pepper
Optional – fresh chopped herbs like rosemary, thyme, oregano or parsley. I used none.
*OPTIONAL – a few TBS soy sauce OR 1/2 tsp Marmite OR 2 tsp Kitchen Bouquet OR a combination *see note above
DIRECTIONS
Warm the butter or oil & then add onions, celery, mushrooms, and jalapenos (if using). Saute until the onions & celery are soft.
Add potatoes & carrots & beef. Combine. Add stock & cabbage & pepper & chopped herbs (if using) & pearl barley. Bring to a boil. Whisk either 1/2 cup of flour or a few TBS cornstarch into some water & add it to the stew. As it boils – it should thicken. Repeat incrementally to thicken the stew more if necessary. Conversely – add water to thin it.
Now taste it & see if you want to add Marmite, Kitchen Bouquet or soy sauce. Adjust flavors to suit yourself. I added two halved potatoes to mine to draw some sat out.
It is done when the veggies are all tender & it is thick as you like & the seasonings seem right. Stir in the peas. Serve!
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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I am a vegetarian. Not the strictest ever – as I will eat Worcestershire sauce (anchovies) and that sort of thing & I do not get all freaky if my veggie dog kisses a real hot dog on the grill. But I haven’t had boiled dinner (as we called it when I was growing up) in a good 35 years or more and I certainly have never made it. I wasn’t going to make it yesterday, either, but I had a small group to feed and a few very finicky palates. I couldn’t find anything that one guest and I had in common – food-wise – except pizza & spaghetti and I didn’t want to do that for a St. Patrick’s Day meal. I decided to make the Smoky Guinness Mac & Cheese with Crispy Fried Onions
and I was considering some sort of vegan colcannon and maybe a vegetarian Irish stew but it was already 80 degrees in LA yesterday by 10AM. All that cooking seemed oppressive in the heat. Then I saw the brisket/corned beef thingies and saw that I could buy 4 lbs of the stuff for $10. Fuck it, I thought. The directions literally read “Boil for 2 hours.” I knew I could pull that off. So – I put it in my basket with some potatoes, carrots, cabbage & turnips & headed out.
My 4 lb piece of meat fed 6 people – what with the mac & cheese and the boiled veggies.
The recipe is thus:
Corned beef with spices in the bag
Cabbage
Carrots
Potatoes
Turnips
Put the meat (and whatever “juice” and spices (usually pepper corns & bay leaves) in a pot with enough water to cover it by an inch. Bring to a rapid boil & reduce to simmer for two hours.
Peel your veggies & cut them into big chunks. I cut the cabbage into 6 wedges with the core in tact. When you are about 20-30 minutes from eating – add the veggies to the meat & let simmer until tender.
I cooked some veggies separate with a vegetable bouillon cube or two, peppercorns & bay leaves so I could eat some.
Then – cut the meat in the opposite direction from the grain. Put it on a platter with the boiled vegetables & serve. When I grew up – the traditional condiment for this dish was French’s yellow mustard. Period. Seriously. Yesterday – I ate my veggies with a jalapeno mustard. All the charm of tradition with just a little kick.
Lots of ingredients yet not lots of effort. This stew – like any stew – is very forgiving & many ingredients could be omitted or substituted with no negative impact on the result. I read that Guinness beer is not vegan, so note that. Also, I used some flame-broiled garden burgers for a faux ground beef effect and, in the future, will not as they have a stronger presence in the stew than I expected & their flavor is one that benefits more from the standard accoutrements one typically associates with a traditional hamburger – namely ketchup & mustard & pickles etc – than stew ingredients. I also used soyrizo for the same reason but might try something else in the future simply due to the amount of a fiery red oil it released to float on the surface of my stew. Still, despite fearing I might toss the whole effort, after scooping some of the oil off the top & reducing the overwhelming quantity of veggie burger I’d dumped in – I set up a huge bowl to photograph. Then I tasted it so I could begin trying to salvage it and, to my great surprise, I loved it! Not perfect, of course but damned edible!! If you try this dish – feel free to experiment. I think it can withstand tweaking of all sorts. For example – I wanted to add Worcestershire sauce but had none. You might want to lose the Guinness or the faux meats or add different vegetables or use a different grain than pearl barley. Your call. Make the recipe your own.
My crock pot is huge! It makes tons of food so this recipe is for a very large quantity – St. Patrick’s Day party quantity – of stew. I am certain it will freeze well, so don’t be intimidated.
I made this in a slow cooker but this could easily be made stove top. I had this in my crock pot for 24 hours – but you could get this done in 2 hours in a large stock pot over medium heat.
Heat the 2 TBS of olive oil in a frying pan. Saute the garlic & mushrooms & onions until the mushrooms just begin to brown. Add the celery & saute a few more minutes.
Then simply combine the rest of the ingredients. In a slow cooker on high – this should be done in 4-5 hours but can sit on warm overnight. Add more water if it begins to get too thick. Generously season with salt & pepper.
Stove top in a large stock pot – bring everything to a boil & then simmer on medium heat & it should be done in two hours. Generously season with salt & pepper.
Delightful-Delicious-Delovely 