irish burger

Day 17 Vegan MoFo burger is an Irish Burger!

These burgers are made with cabbage steaks that are rubbed with horseradish and dusted with corned seasoning and then roasted. It is then topped with melted cheese.

The second layer is sauerkraut and crumbled homemade tempeh-bacon.

The third layer is fried potatoes - because you can't have an Irish burger without potatoes! Finally the sauce is made of relish, mustard and grated onion - a twist on the traditional 1,000 Island dressing that graces a Reuben.

This burger has a lot of action happening, but it all comes together in one magical sandwich.

IRISH BURGER PRINTER-FRIENDLY RECIPE

Irish Burger

Makes 4 burgers

5 tablespoons neutral oil, divided

1 large Russet potato, cut into julienne strips

1 head cabbage (about 1 pound), cut into ½-inch slices

Prepared horseradish, as needed, about 2 tablespoons

Corned Spices, recipe below

½ cup shredded vegan cheese

1 (8-ounce) package tempeh, finely chopped

1 tablespoon reduced-sodium tamari

1 tablespoon nutritional yeast

1 teaspoon smoked paprika

Special Irish Sauce, recipe below

1 cup sauerkraut

4 burger buns, toasted

1. Preheat the oven to 400-degrees F.Toss 1 tablespoon of oil with the potato strips on a baking sheet. Bake until tender, about 20 minutes and set aside.

2. Arrange the cabbage slices on an oiled baking sheet. Spread 1 teaspoon of horseradish on each cabbage slices. Sprinkle the Corned Spices over the top of the slices. Roast the cabbage in the preheated 400-degree oven until tender, about 20 minutes. Add cheese over the cabbage steaks and continue to bake until the cheese melts. Set aside.

3. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add the tempeh and cook until golden about 4 minutes. Add the tamari, yeast and cook until the tamari evaporates. Remove from heat and stir in the paprika. Set aside.

4. Heat 2 tablespoons oil in a large skillet and cook the baked fries in batches until crisp. Drain on paper towels and season with salt and black pepper.

5. Assemble the burgers by spreading about 2 tablespoons of sauce on each bottom bun, add a cabbage steak, tempeh bacon, ¼ of the sauerkraut and ¼ of the fries. Top with the top buns and serve.

Corned Spices

2 teaspoon mustard seeds

1 teaspoon dill seeds

1 teaspoon coriander seeds

Pinch ground clove

Sea salt and black pepper

1. Combine all the ingredients in a spice grinder or personal blender. Blend until finely ground.

Special Irish Sauce

½ cup vegan mayo

½ small onion, grated

2 tablespoons sweet relish

1 tablespoon dijon mustard

Sea salt and black pepper

1. Combine all the ingredients in a small bowl. Stir well.

© 2014 Copyright Zsu Dever. All rights reserved.

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vegan vegetarian meatless plant-based

indonesian stir-fried noodles + "one-dish vegan" winner

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It was my youngest daughter’s birthday yesterday – she turned 14. She likes to think that now she is officially a teenager, as 13 was just too close to being a “tween.” She requested a strawberry-lemonade birthday cake for her party and a spaghetti bar, complete with vegan meatballs and homemade sauce. She got all three.

If you are interested in seeing just exactly what a “strawberry-lemonade” cake might look like, I have it posted on my facebook page here. Holler for the recipe – I’m happy to share.

Since her birthday week menu officially ended yesterday, having consisted of "healthful" fare such as vegan pups in a blanket, pizza, vegan broccoli cheese soup (this actually being the better of her choices!), vegan shamrock shake and other cookies and sweets, I decided to make something for lunch today that was full of veggies, as it was woefully lacking this past week.

For lunch today we had Indonesian Stir-Fried Noodles with baby kale, cabbage and broccoli. A very fast and easy dish to toss together in under 30 minutes even if you have to cook the pasta first; just chop the veggies while the water boils.

Indonesian Stir-Fried Noodles Recipe

On a separate note, I have recently discovered vegan recipe parties that a few blogs are hosting and since this was a delicious, easy and healthy meal, I have decided to enter this recipe. The blogs hosting Healthy Vegan Fridays are Suzanne at Hello Veggie, Anna at Herbivore Triathlete, and Kimmy at Rock My Vegan Socks.  

The blog hosting Gluten-Free Fridays is Vegetarian Mamma.

I’ve also decided to submit this dish to What I Ate Wednesday hosted by Peas and Crayons since, well, it is Wednesday and all!

Finally, to wrap things up and leave no string unattached, today is the day to announce the winner of One-Dish Vegan by Robin Robertson. Her new book features such completely amazing meals such as …., … and ….. If you weren’t lucky enough (and I am so so sorry about that!) to win my copy, I encourage you to get one anyway; it is a really great book, with creative and wonderfully tasty meals. Since I've made around 30 or so recipes from it, I know!

The winner of Robin’s book is comment number: 25 by Timi Caswell.

Please respond to zsu at zsusveganpantry dot com with your mailing address so I can get this to you asap!

And a big thank you to everyone for entering! I will be hosting more giveaways next month, so bookmark this site, or follow via those handy buttons on the top right of this blog.

All the best,

Zsu

stuffed cabbage + "grills gone vegan" winner

RECIPE UPDATE: this dish has been tested and revised and will be featured in the upcoming cookbook "Everyday Vegan Eats," by Zsu Dever.

I am so excited about this recipe! 

My dad used to cook this dish almost every single day for over twenty years at the restaurant. Although I had seen it being prepared many times, unfortunately, I paid little attention to the nuances of the recipe. It took many years and many trials to finally be able to replicate this dish to fit my remembrance. 

Stuffed Cabbage can be made two different ways. First is Hungarian Stuffed Cabbage using sauerkraut and the other is the Jewish way, with sweet tomato sauce. The latter is what I clearly remembered. The filling in stuffed cabbage is typically of ground beef and rice. Replacing the ground beef with a ground vegetarian protein is relatively a simple matter, however, it is too easy to create a dry, pale version of the original. 

To combat the dry filling of ground vegetable protein and rice, I decided to use arborio rice in lieu of the regular white rice. The arborio rice, once cooked risotto-style, becomes creamy, adding much needed moisture and a binding quality to the filling. This worked beautifully! We loved it! The tomato sauce is a very easy three-ingredient mixture. My dad, I am sure, would be proud.

The Stuffed Cabbage needs to cook for quite a while to ensure that the leaves are tender. A slow cooker comes in handy for this purpose, otherwise simmering it on the stove until tender is good enough.

Now, for the contest winner:

"Grills Gone Vegan," by Tamasin Noyes goes to...

Comment Number 3...Nichole.

 Please contact me in the next few days to claim your prize. 

veganaide (at) yahoo (dot) com

Congratulations!

Return for another cookbook giveaway in a few days as I kick-off

 "Whole Grain Vegan Baking" Blog Tour. 

This was another cookbook I tested for and Tami Noyes and Celine Steen want me to give away a copy. I will also give you a sneak peak at a recipe from the book. 

Come back on the 14th for your chance to win!

colcannon with corned sausage

Colcannon with Corned Sausage Recipe

I believe we all have some Irish in us and it is just a matter of tapping into our elusive ancestors. St. Patrick's Day is a reminder of this, for whether we are religious or not, most of us will wear green, drink beer, or eat Irish food in celebration of the holiday. "Party" is the term I believe most accurately describes how we Americans like to remember this day, whether with food or spirits.

There are numerous Irish dishes, such as Corned Cabbage, which we love at our house, made with cabbage, potatoes, carrots, onions and smothered with horseradish sauce, or the famous Sheppard's Pie, easily made vegetarian or vegan and spinning off various adaptations itself.

This Patty's Day, I chose to make Colcannon. Regardless of what you have heard that this dish is all about the potato or cabbage, it isn't. It is all about the butter. Authentically, around three pounds of potatoes and a head of cabbage would call for two sticks, or one cup, of butter. It's as if Paula Dean had a direct channel to the Irish. 

Traditional Colcannon contains potatoes, cabbage or kale, ham, green onions and butter. I decided to stick with tradition as much as possible, therefore, be warned, this is not a low-calorie recipe and if you choose to minimize the vegan butter, you do so at your discretion. This dish is amazing with all the called for butter, and while half would still be pretty good, indulging once a year is not going to hurt. Too badly.

I decided not to ignore the ham. I have read that it adds a lot of subtle flavor. I made Corned Sausage to replace it. I used Tofurkey Kielbasa as the sausage and cooked it in a corned sauce for a few minutes. Did the trick! You know something is done pretty well when your teenagers return for seconds of a dish full of kale. 

Or maybe, just maybe, it was the butter.

Cost Breakdown

potatoes: $3

cabbage, kale: $5

green onions: $1

sausage: $4

spices, butter, milk: $2

Total to make 6 servings

$15.00

stuffed cabbage soup

Tapping into our inner lazy, this soup manifests. Stuffed Cabbage is a Hungarian specialty in which cabbage is rolled around a filling of ground meat and rice, and  is then cooked with sauerkraut and a few tomatoes. 

Since I try to find the fastest way around a boulder of any kind, unless it is a special occasion, at which time I will painstakingly roll said cabbage around stated filling, I decided to make this dish into a soup, at which point I came up with this creative name -

Stuffed Cabbage Soup.

It utilizes all of the main ingredients that are in the stuffed cabbage, including the ground protein, rice, sauerkraut, sour cream and tomatoes. It came out to being a delicious alternative to its more labor-intensive cousin.

Cost Breakdown

TVP (or seitan): $1

sauerkraut, cabbage: $2.50

tomatoes, broth, rice: $2.50

onion, garlic, sour cream: $1

Total to make 5 servings:

$7.00

Stuffed Cabbage Soup Recipe

braised vegan sausage and cabbage with horseradish sauce

We had such an amazing time last weekend, but are so happy to finally be home. 

Our Homeschool Conference in the Chicagoland area was tons of fun for the kids, tons of work for David and me. Fortunately along with the work and fun, some of us even learned a  thing or two. We are now back at home and I am again free to blog according to my ability and allotted time.

Since we were away this weekend and since a Patty's Day feast a microwave does not make, I am posting a belated Irish meal - cook at will and worry not about it being St Pat's Day. Enjoy the dish whenever the urge strikes.

This is an easy and quick open-faced sandwich of sorts, Braised Sausage and Cabbage with Horseradish Sauce, a take-off of the Corned Cabbage that the family loves but for which I did not have a whole lot of time to prepare. In its stead, I used a lot of the flavors and ingredients that are in the Corned Cabbage and made them into a quick dish.

The whole process started as a simple Sausage and Cabbage dish and morphed into the Corned-idea after Kate mentioned that it was a too bad that it wasn't going to be Corned Cabbage. That is all it really takes for me - someone lamenting over something I am NOT making - and the original dish veers off in another direction.

I braised vegan sausage, onions, peppers and cabbage in a corned-broth and served it over toasted whole wheat slices, drizzled with horseradish sauce. I also baked up acorn squash, left over from the produce box before we took off for vacation. Spring is here, so enjoy those winter squash while you still can! And partake of this dish whenever you see a scrumptious head of cabbage and a few links of Field Roast sausage calling out to you.

Cost Breakdown

cabbage: $3

sausage: $5

onion, pepper: $3

spices, herbs: $2

bread, vegenaise, horseradish: $2

Total to make 5 servings:

$15.00

BRAISED VEGAN SAUSAGE AND CABBAGE SANDWICH RECIPE

po' boys

Whenever I come across oyster mushrooms for a good price, I know that they will appear on the week's menu as Po' Boys. Although oyster mushrooms weren't to be had, chanterelles were on sale. And since David happened to be shopping with me, he decided that they were good enough to be on Po' Boys. In fact, we picked them up for $8 a pound. That is very nice for chanterelles. 

A Po' Boy is a traditional Louisianan sandwich. It is made of fried seafood (shrimp, oyster, crab) stuffed into a French baguette with lettuce, tomato and mayo. Way back in my youth, I dined at a restaurant in Ft. Lauderdale that offered Po' Boys. Now I am not sure how the place got there or how authentic their version of a Po' Boy was, but it stuck with me over the decades and that is how we eat our Po' Boys to this very day. After some research, I found other recipes made this way as well, so I can now be relieved to know that my variation isn't that far off the course. In any case, we love it and recommend it!

The type of mushroom is up to you, but oysters are the bomb. You can pan saute them and then toast some panko crumbs to add to the mushrooms (the method Robin Robertson employs in Quick Fix Vegetarian) OR you can deep fry them. We typically make them using the former method, but since these were chanterelles, we wanted to give them the ol' Paula Deen treatment - we fried them. 

After the mushrooms are done, put them on a garlic-toasted hoagie or French baguette with tartar sauce and coleslaw. OMG. This does not last long at our place. In fact, we bought and consumed three pounds of mushrooms (not in one sitting). 
Gluttons that we are. And you too, can be one. Join us.

Cost Breakdown

mushrooms: $8
bread: $3
cabbage, carrot, lemon: $3
vegenaise, sugar, pickles, onion: $2
flour, cornmeal, oil: $3
Total to make 4 sandwiches:
$19.00
   

hard rock cafe (MoFo 25)

Hard Rock Cafe was the first theme-based restaurant. Although when it opened in 1971 in London, England, narry a guitar or gold record graced the walls of the hamburger place By the time it's first American restaurant opened in Los Angeles in 1982, it had made not just a  name for itself, but gave birth to a trend that has been duplicated since then. 

It all began when Eric Clapton donated Hard Rock Cafe one of his guitars. Not to be outdone, Pete Townsend offered one up soon after, with a note saying "Mine's as good as his! Love, Pete." Thus began the collective legacy. Today, Hard Rock Cafe, complete with 130 or so stores, 4 hotels, 2 casinos and 2 concert venues, and a museum, is owned by the Seminole Tribe of Florida... quite a history!

One of their most popular menu items is the Hickory-Smoked Pulled-Pork (or Chicken) Sandwich. It comes with marinated cabbage and creamy cole slaw. I made a tofu-gluten seitan for this. It is served on a ciabatta roll with extra sauce on the side. It is, in fact, quite good and not all that difficult to make, even with the making of the seitan. The only catch is that you have to make the seitan, the marinated cabbage and the creamy cole slaw the day before serving it, as all three have to sit over night. If you ask me, it just makes the day of the meal that much easier for the cook since most of the work will have been done already.

When you are ready to eat, spin some tunes and stock up on the napkins. It's worth it, even if you have never been to a Hard Rock Cafe.

 It's not like they have a monopoly on music.

Hickory-Smoked Pulled Seitan Sandwich

Creamy Cole Slaw

(coming)

thai winter curry

Asian Night

Curries are a simple and easy way to get dinner on the table fast. That is, as long as you have a curry paste. There are as many different kinds of curry pastes as there are people who make them. And just as many levels of heat to each paste. You can make your own paste easily enough - although it is a little time consuming. When you do make a curry paste there are a few things to keep in mind:

(1)

You want to get your paste as smooth as possible. A food processor works well as long as you process the paste long enough. A blender is better.

(2)

Make a lot for three reasons: (a) Your machine will work better (meaning it will actually move the food around and will be able to process the ingredients) if you have enough stuff in there. If you have a few tablespoons of stuff in the machine, you are making it very difficult on yourself and the appliance. (b) You don't want to go through making it again any time soon; it is time consuming.  (c) The extra paste doesn't take up that much room in your freezer, especially if you divide it into serving amounts and tuck them in here and there.

Thai curry pastes usually have these ingredients in common:

chilies (the amount and type will determine the level of heat in your paste), lemongrass, kaffir leaves, onion, vinegar, garlic, ginger (or galangal), coriander seeds

Optional ingredients range from:

cumin seeds, cilantro, peanuts, cardamom, cinnamon, nutmeg, etc.

For my Thai Winter Curry, I used a basic red curry paste (The color depends on the chilies you use. If you use fresh green chilies you will have green chili paste.) I have an assortment of winter veggies in my curry: onion, cabbage, cauliflower, butternut squash, tofu, spinach and, of course, the coconut milk. To cut the fat I also used vegetable broth, but make sure you don't make curry soup instead by not using enough coconut milk.

Since I had the curry paste in the freezer, dinner was ready in under 30 minutes.

Cost Breakdown

onion: $.75

cabbage, cauliflower: $3

butternut squash: $2

tofu: $2

paste, tamari, lime, sugar: $1.25

spinach, pepper: $3

rice: $1

Total to make 6 servings:

$13.00

Thai Winter Curry Recipe

Basic Red Curry Paste Recipe

crepes with shiitaki and cabbage

Crepes make great desserts, but they also make wonderful savory dishes.

Finding a vegan crepe recipe seems to have garnered quite a bit of headache as I've read many recipes where the authors try valiantly to create a vegan crepe.

 Honestly I don't understand all the fuss.

As a Hungarian, crepes were a dessert staple at our home, made with the eggs that most crepes call for. However, having been around a few crepes in my lifetime, the crepes I made for this meal were just as thin, as light, as tender as any made with eggs - and much simpler. You really only need flour and water. I used whole wheat pastry flour for these.

When making your crepe just keep your pan medium-hot but not burning hot and tilt the pan as you pour in the batter to get the thinnest possible crepe. I used a well-seasoned cast iron pan and had no difficulty. I brushed on a very thin layer of oil to keep them from sticking and when the edges were dry and curled up, flipped it.

I stuffed these with sauteed shiitaki and Brussels sprouts and baked them with a bechamel sauce.

I then finished them by topping them with sauteed red cabbage.

The CSA box got quite a workout and the crepes were delectable.

Cost Breakdown

flour: $1

vegan milk: $1

Brussels sprouts, garlic, onion: $3

cabbage: $2

shiitaki: $4

Total to make 10 crepes:

$11.00

Crepes Recipe

ginger seitan

Asian Night

Cat is Japanese at heart - yeah, big surprise - she's a teenager. I think most teenagers these days are wanna-be Japanese, especially in this age of video games, anime and manga.

When Asian Night comes up, she always requests something that is Japanese. Which is fine by me; otherwise I wouldn't even know some of the dishes that exist.

She wanted me to make Shogayaki. Shoga means ginger and yaki means grill or fry. And that is your five cent language lesson for the week. Shogayaki is pieces of pork stir-fried, sometimes with onions, with a ginger sauce. It is served with shredded cabbage.

This is high on the Simple and Quick List as long as you have seitan. You can also use well-soaked TVP pieces. I defrosted and sliced my Tender Cutlets into thin (1/8 - 1/4 inch) strips, coated them with arrowroot (or cornstarch or flour) and stir fried them with sliced onions.

Then I poured on my ginger sauce - garlic, ginger (lots!), sugar, tamari, toasted sesame oil, mirin and sake (I used white wine) - and let it thicken and coat the seitan.

I served this with the traditional shredded cabbage and not-so-traditional sauteed garlic kale. Really good stuff.

Cost Breakdown

seitan, onions: $3.50

arrowroot, oil: $1

sauce, garlic: $2

cabbage: $2

kale: $2

rice: $.50

Total to make 6 servings:

$11.00

GINGER SEITAN PRINTER FRIENDLY RECIPE

indian garlic mixed dal + roti + cabbage and potatoes

Indian Night

Indian Night is back, and let me tell you, the more experience you have making Indian, the easier, the faster and the tastier it becomes. I made Garlic Mixed Dal - a great way to use up bits of lentils and dal you have hanging around - and Roti - everyday Indian bread - from scratch. It sounds more impressive than it actually is. And since the winter/late fall CSA is bringing lots cabbage as well, I can see the trickling of it, one in last week's box, one in this week's, an Indian Potato and Cabbage Saute was perfect.

When I make Indian I try to make one dal (legumes), one vegetable and one starch. I have some Indian pickles in the fridge and chutneys that I either make or buy (they keep very well) and it makes the meal plan and the cooking much simpler. Not only that, but the meal is complete. Indian meals can be very balanced and I love that.

Prep all your vegetables and spices before you start to cook, it make it more expeditious that way.

The roti is the simplest of the Indian breads - whole wheat flour, salt and water - but, I spruced it up a bit by brushing on some garlic oil after they were done cooking. They are kneaded, rolled into a flat round (if you can get them to roll in a round shape) and cooked on a dry skillet until spotted and a little puffy.

The cabbage and potatoes are cooked with Indian spices - mango powder, garam masala and cumin - and the dal is mixed lentils (1 cup's worth) cooked with 4 c water. Right before serving you season it with spices and garlic cooked in some coconut oil. 

If you are interested in a written recipe, just let me know!

Cost Breakdown

lentils/dal: $1

spices, onion, garlic: $2

cabbage, potato: $4

whole wheat flour: $1

Total to make 6 servings:

$8.00

GARLIC MIXED DAL PRINTER-FRIENDLY RECIPE

INDIAN CABBAGE AND POTATOES PRINTER-FRIENDLY RECIPE

FNF - emeril's fish tacos (MoFo 15)

It is that time of month again - FOOD NETWORK FRIDAY - Let's rumble!

Ms. Tami over at Vegan Appetite (yes, the very same one who will be giving away her cookbook, American Vegan Kitchen, on this very blog next week), hosts Food Network Friday. Anyone is welcome to join in! All you need is imagination and desire. Someone picks a recipe from the Food Network and anyone who wishes to participate recreates it vegan. That's it! Send her your post link and Ms. Tami gushes over the wonderful ways we revise top celebrity chefs' recipes. And do a heck of a better than job than they do!

This month, we are making Emeril's Beer Battered Fish Tacos with Spicy Horseradish Coleslaw.

It has been a while since I've tried making fish (except for the Filet of Tofu), and I wanted something other than tofu (I had a sneak-peek at Tami's version and I knew that she was using tofu. I...must...be...different...).

Naturally something from the sea popped into my head. And as far as I know, the only edible vegan things from the sea are seaweed. There are so many different varieties of seaweed, with many levels of strength, that if you've tried seaweed before and haven't liked it, you should keep at it. I mean, if you don't like sweet potatoes are you not going to try Russets or other tubers?

No, I did not fry up a bunch of seaweed... I flavored my seitan with the seaweed when I was preparing it by adding 1 tablespoon of crushed Arame to the gluten before I mixed it. Then I cooked the seitan in a broth flavored with a sack of crab boil - Zatarain's Crab Boil- finally putting the stuff to some good use!

The batter is a simple beer batter, the seitan is deep fried and the taco is topped with Horseradish Coleslaw.

This was excellent. Even the kids (minus Cat) ate it and loved it. The seitan turned out great - reminiscent of the sea but nothing overpowering, and the crab boil gave it that very different flavor that it needed  - after all, this wasn't supposed to be Tender Seitan. I think I shall call it, Sea Seitan. I love alliterations.

I have created a How-To Breakdown  for the recipe, but you may use the original recipe from Emeril (subbing vegan mayo) and just use the Sea Seitan. Treat it as you would fish, just remember that it isn't. It is already cooked, so you are just looking for a golden color for the crust - you don't have to worry about raw fish.

Cost Breakdown:

seitan: $3

tortilla: $2

dressing: $1

batter: $2

cabbage, green onion, cuke: $3

spices: $1

Total to make 6 tacos:

$12.00

Emeril's Fish Taco Recipe

Sea Seitan Recipe

How-To Breakdown for Sea Tacos



thai curried coconut eggplant with noodles

Asian Night

Mikel requested this as a repeat. I had made it once before - last year. Having made it before, I felt free to experiment a a bit. The original recipe is from Buddha's Table, a vegan Thai cookbook, but whereas most of the recipes form this book have been a knockout, I had cryptically written "Find galanga next time?" as my note. Yeah, not too helpful regarding our thoughts of the recipe, I'm afraid.

Having made more than a few of his recipes, and realizing that while having the original-authentic ingredients is ideal, substituting appropriate equivalents is at least acceptable. So galanga became ginger and lemongrass became lemon zest. Also, the original recipe is a bit complicated so I simplified it.

The outcome was outstanding - even David loved it and asked if there was more.

I'm positive he didn't last time.

I salted my eggplant slices to remove a lot of the moisture so the eggplant would keep its shape during cooking. I stir fried my eggplant until golden and removed them to set aside. I repeated the same for any of the vegetables I wanted cooked.

I had made red curry paste for another recipe a few months ago and froze half. This was what I used as my red curry paste which I fried in a little oil. I added some vegetable broth and coconut milk, added back the eggplant slices and simmered the curry until the eggplant was tender.

As accompaniments, I had bean sprouts, tomato slices, yellow and green pepper slices, lime, green onions, the stir fried green beans, cabbage and garlic slices.

I poured the curry sauce over the noodles and added the accompaniments to the dish.

Cost Breakdown:

noodles: $2

peppers: $1

tomato, green onion, garlic: $1.50

bean sprouts, green beans: $2

lime, cabbage: $2

coconut oil: $1

red curry paste: $1

Total to feed  a family of 5:

$10.50

corned cabbage

Family Favorite

Well, this is almost a family favorite, since two of the five don't consider it one, but the other three that do speak very loudly.

This is a super easy to make, very simple meal, but oh so wonderful.

We started making out the entire corned seitan (corned beef) dish, complete with seitan, cabbage and potatoes, but as time went on, we realized we actually like the vegetables. True the seitan makes a great Reuben (see the Corned Setian recipe on the Recipe list page), but the corned seitan can be frozen and it takes more work and we found ourselves eating the cabbage and carrots and potatoes more.

The obvious solution was to skip the seitan and make only the vegetables. Now before you ignore this dish, let me tell you how fantastic it is.

 It is thhhhhiiiiissss good.

 Really.

The horseradish sauce is really what puts it over the top, so no matter what eggless mayo you use, Veganaise, Nayonaise or a homemade one using tofu, this is the sauce that makes the humble cabbage and potatoes an aristocrat.  

To make it all you do is put all of your vegetables, cabbage, carrot, onion and potato in a large pot and add the cooking broth made of pickling spice, balsamic vinegar, ketchup, maple syrup, cloves, garlic and paprika. Simmer until the vegetables are tender and serve with the Horseradish sauce.

Cost Breakdown

carrot, onion, garlic: $2

potato: $2

cabbage: $4

veganaise, horseradish: $1

spices, maple, ketchup, vinegar: $1

Total to feed a family of 6:

$10.00