This Vegan Corned Beef & Cabbage recipe is a perfect plant-based twist on a classic comfort food dish! Made with homemade seitan “corned beef,” tender potatoes, carrots, and cabbage simmered in a flavorful broth, it’s a hearty and satisfying meal for vegan, gluten-free, and dairy-free diets. Ideal for St. Patrick’s Day, holiday dinners, or any day you crave a delicious, meat-free alternative, this vegan version delivers the same rich, savory flavors of traditional corned beef without the animal products. Easy to prepare and full of flavor, it’s a wholesome, family-friendly dish that everyone will love.

Ingredients
For Homemade “Corned Beef”
- 1 ½ cups vegetable broth (or vegan beef-flavored broth)
- 4 cloves garlic (crushed or minced)
- 2 tablespoons olive oil
- 1 ½ cups vital wheat gluten
- ¼ cup chickpea flour
- ¼ cup nutritional yeast
- 1 teaspoon paprika
- ½ teaspoon cumin
- 1 teaspoon salt (or to taste)
- A few drops vegan red food coloring or beet powder (optional, for color)
For Broth and Vegetables
- 8 cups water (or vegan beef-flavored broth or vegetable broth)
- 1 tablespoon salt
- 1 tablespoon brown sugar
- ½ tablespoon mustard seeds
- 2 tablespoons mixed pickling spices (divided)
- 10 small red potatoes
- 5 large carrots (peeled, cut into 3-inch pieces)
- 1 large head cabbage (outer leaves removed, cut into 8 wedges)
Instructions
- For the Homemade “Corned Beef”
- In a food processor, use the dough blade to combine the vegetable broth, garlic, olive oil, vital wheat gluten, chickpea flour, nutritional yeast, paprika, cumin, and salt. Pulse until the dough forms and becomes stringy with holes.
- Shape the dough into a brisket-style loaf by placing it in a loaf pan lined with parchment paper. Press the dough down and cover it with parchment paper, weighing it down lightly.
- Bake at 325°F (163°C) for 60 minutes, or until firm and cooked through.
- For the Broth and Vegetables
- In a large pot, add the water (or broth), salt, brown sugar, mustard seeds, and pickling spices. Bring to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
- Add the whole red potatoes and carrot pieces to the pot. Cook for about 10 minutes, or until the vegetables are nearly tender.
- Add the cabbage wedges to the pot and cook for an additional 15 minutes until the cabbage is soft.
- Serve
- Slice the seitan “corned beef” into 2-4 slices per person.
- Serve the slices alongside the vegetables, and top with as much or as little of the flavorful broth as you prefer.

Why You’ll Love This Recipe
This Vegan Corned Beef & Cabbage dish is a hearty, satisfying meal perfect for any occasion. The homemade “corned beef” made from vital wheat gluten offers the same texture and flavor you crave without any meat. Paired with tender potatoes, carrots, and cabbage cooked in a savory broth, this dish provides the comfort and tradition of a classic corned beef meal—completely vegan. It’s a healthy, flavorful option for St. Patrick’s Day, holiday dinners, or just a cozy evening at home.
Tips, Variations, and Substitutions
- Vegan Beef Broth: If you don’t have vegan beef-flavored broth, vegetable broth works just as well for a slightly different but still delicious flavor.
- Seitan Texture: To make the “corned beef” even more tender, you can steam it instead of baking it, though baking gives it a more authentic “roast” texture.
- Coloring: If you want that classic corned beef color, adding vegan red food coloring or a small amount of beet powder can enhance the look, though it’s optional.
- Vegetables: Feel free to swap the cabbage for other leafy greens like kale, or add additional root vegetables like parsnips for extra flavor.
FAQs
- Can I make this ahead of time? Yes! The “corned beef” can be made a day or two ahead and refrigerated. You can also cook the vegetables and broth ahead of time and reheat when ready to serve.
- Can I freeze this? The “corned beef” can be frozen after baking. Store it in an airtight container for up to 3 months. Just defrost it before reheating and serving.
- Is this gluten-free? Unfortunately, no. This recipe uses vital wheat gluten, which contains gluten. For a gluten-free alternative, try experimenting with chickpea flour or other seitan substitutes.
Serving
Serve this Vegan Corned Beef & Cabbage dish as a filling, complete meal. It’s perfect with crusty bread or a side of mustard. For an extra touch, serve with a dollop of vegan sour cream or a sprinkle of fresh parsley on top.
Suggestions
This dish makes a great option for meal prep, as it holds up well in the fridge for a few days. For a more festive presentation, serve the vegan “corned beef” sliced thinly on a platter with the vegetables arranged around it. It pairs wonderfully with a cold pint of vegan beer or a refreshing iced tea for a comforting, plant-based meal.
Vegan Corned Beef & Cabbage with Potatoes and Carrots
4
servings20
minutes1
hour25
minutesIngredients
For Homemade “Corned Beef”
1 ½ cups vegetable broth (or vegan beef-flavored broth)
4 cloves garlic (crushed or minced)
2 tablespoons olive oil
1 ½ cups vital wheat gluten
¼ cup chickpea flour
¼ cup nutritional yeast
1 teaspoon paprika
½ teaspoon cumin
1 teaspoon salt (or to taste)
A few drops vegan red food coloring or beet powder (optional, for color)
For Broth and Vegetables
8 cups water (or vegan beef-flavored broth or vegetable broth)
1 tablespoon salt
1 tablespoon brown sugar
½ tablespoon mustard seeds
2 tablespoons mixed pickling spices (divided)
10 small red potatoes
5 large carrots (peeled, cut into 3-inch pieces)
1 large head cabbage (outer leaves removed, cut into 8 wedges)
Directions
- For the Homemade “Corned Beef”
- In a food processor, use the dough blade to combine the vegetable broth, garlic, olive oil, vital wheat gluten, chickpea flour, nutritional yeast, paprika, cumin, and salt. Pulse until the dough forms and becomes stringy with holes.
- Shape the dough into a brisket-style loaf by placing it in a loaf pan lined with parchment paper. Press the dough down and cover it with parchment paper, weighing it down lightly.
- Bake at 325°F (163°C) for 60 minutes, or until firm and cooked through.
- For the Broth and Vegetables
- In a large pot, add the water (or broth), salt, brown sugar, mustard seeds, and pickling spices. Bring to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
- Add the whole red potatoes and carrot pieces to the pot. Cook for about 10 minutes, or until the vegetables are nearly tender.
- Add the cabbage wedges to the pot and cook for an additional 15 minutes until the cabbage is soft.
- Serve
- Slice the seitan “corned beef” into 2-4 slices per person.
- Serve the slices alongside the vegetables, and top with as much or as little of the flavorful broth as you prefer.

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