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Corned Seitan and Cabbage

IMG_1883 Corned Seitan 3-14-16

Not like you need an excuse, but St Patrick’s Day is always a good reason to make the Corned Seitan and Cabbage from Vegan on the Cheap.  Another good reason to make it is for the great Reuben sandwiches that happen with the leftovers. This year I was so in the mood for the corned seitan that I made it a few days ahead of schedule.  I always make it in a slow cooker because the long slow cooking time makes all the veggies taste great and the seitan cooked in the slow cooker has a wonderful texture.

I previously posted the recipe for Corned Seitan and Cabbage (from my cookbook, Vegan on the Cheap) but this year I made a few minor tweaks to the recipe, so I’m sharing the latest version.  And here’s a pic one of the bonus Reuben sandwiches:

IMG_1890 Reuben Sand 1

Corned Seitan and Cabbage

You will need a large oval slow cooker to make this recipe as written. Adapted from Vegan on the Cheap by Robin Robertson © 2010.

1 large sweet yellow onion, coarsely chopped

2 large carrots, cut diagonally into thin slices

1 small head cabbage, halved and cut into 1/4-inch slices, reserving 2 large outer leaves

Salt and freshly ground black pepper

2 cups vital wheat gluten

1 teaspoon onion powder

1 teaspoon ground coriander

1/2 teaspoon ground allspice

2 1/2 cup vegetable broth, divided

3 tablespoons soy sauce

3 tablespoons plus 1 teaspoon coarse brown mustard

3 tablespoons pickled beet juice (optional but recommended)

1 teaspoon apple cider vinegar

1 tablespoon brown sugar

2 teaspoons pickling spices

1 pound small red potatoes, halved

  1. Lightly oil the insert of a large oval slow cooker or spray it with cooking spray. Arrange the onion, carrots, and sliced cabbage in the bottom of the slow cooker. Season with salt and pepper, to taste. Arrange the two reserved cabbage leaves on top of the vegetables.
  2. In a large bowl, combine the vital wheat gluten, onion powder, coriander, allspice, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper. Add 1 cup of the broth, the soy sauce, the 1 teaspoon of mustard, beet juice, and vinegar. Mix well, adding more of the broth, a little at a time if the mixture is too dry, then knead for 2 minutes until it is a smooth doughy mass. Shape the seitan to fit inside your cooker. Set aside.
  3. In a small bowl, combine the remaining 3 tablespoons mustard and the sugar and stir until well blended, then spread evenly on top of the seitan. Sprinkle the pickling spices on top, pressing them into the mustard mixture to make them adhere.
  4. Carefully place the seitan in the cooker on top of the cabbage leaves. Arrange the potatoes around the seitan. Pour the remaining broth over the potatoes and season them with salt and pepper. Put the lid on the slow cooker and cook on Low until the seitan is firm and the vegetables are tender, 7 to 8 hours. To serve, allow the seitan to sit for about 10 minutes, then thinly slice with a serrated knife. Serve with the veggies.


Note: If you don’t have a slow cooker, you can bake it in the oven. If you have a roasting pan large enough to hold everything, arrange everything in there and cover tightly with foil. Bake at 350 degrees for about 1 hour or until the seitan is firm to the touch and the vegetables are tender. Otherwise, you can use two separate baking pans and bake the seitan separately from the vegetables. Be sure to cover the baking pan with the seitan tightly with foil and pour about 1 inch of the liquid in the bottom of the pan with the seitan to help steam-bake it.

{ 13 comments… add one }

  • Shawn March 15, 2016, 10:00 am

    I’ve had Vegan on The Cheap for several years and absolutely love it. I keep going back to it because it’s essential. I’ve still yet to try all the recipes too! I just have my favorites. Where can I find pickled beet juice? I would looove a recipe on the sandwiches. I’ve never made seitan before, have tried it and it’s good, but with your recipes in this book and others I can’t wait to try it. I also love the updated pictures of the seitan (especially the sandwiches). Thanks Robin!

    • Robin March 15, 2016, 10:22 am

      Hi Shawn, I’m glad you love Vegan on the Cheap. It’s a favorite of mine too! The easiest way to get pickled beet juice is to buy a jar of pickled beets at the supermarket and drain off some of the liquid to use in the recipe. (You then get to eat the beets!) Hope you try the corned seitan recipe!

  • Jill March 15, 2016, 8:18 pm

    I don’t have a slow cooker, do you think I could use a pressure cooker? Or the oven? Where do you find pickling spices in the grocery?

    • Robin March 15, 2016, 10:39 pm

      Hi Jill, I wouldn’t recommend a pressure cooker for this, but you can certainly bake it in the oven. If you have a roasting pan large enough to hold everything, that’s fine — simply cover tightly with foil and bake at 350 degrees for 1 hour or until firm to the touch. Otherwise, you can bake the seitan separately from the vegetables using two different vessels. Be sure to cover the baking pan with the seitan tightly with foil and pour about 1 inch of the liquid in the bottom of the pan with the seitan to help steam it. That should work out fine. Oh, and yes, you can find pickling spices in a supermarket.

  • Sarah March 17, 2016, 7:32 pm

    How many would this serve? I miss a good corned beef and have never made seitan before

    • Robin March 18, 2016, 8:35 am

      Sarah, this recipe serves 4 with enough leftover for vegan Reuben sandwiches the next day! Seitan can be tricky to get right, especially the first time. Good luck!

      • Maryellen April 22, 2016, 4:32 pm

        Great post, Nikki! So awesome to see so many #dblogs out there today, just hardly enough time or eye-power to read them all. Thanks for being a part of it, and I'll look forward to seeing more on lesascr-mmed blogger days. See you around the DOC!

    • Jayne April 22, 2016, 2:24 pm

      It’s posts like this that make surfing so much plsaeure

  • Kathy March 17, 2016, 7:59 pm

    I usually really like Robin’s recipes and was hoping the Corned Seitan recipe would be a good one for St. Paddy’s Day but I was disappointed overall in the outcome. I followed the recipe in Vegan on the Cheap to the letter. I would not ,ale this recipe again.

    • Robin March 18, 2016, 8:40 am

      Kathy, I’m sorry to hear that you were disappointed with the way the corned seitan turned out for you. I (and many others) have made it often and with good results. I hope you’ll let me help troubleshoot what could have been the problem.

    • Kaydence April 22, 2016, 3:48 pm

      C’était un clin d’oeil volontairement trop logique. J’avais bien compris la nuance, les usages sont dieÃeƒÂ©rfnts.Dernifr article de Thierry :

  • Lisa March 20, 2016, 11:57 am

    Robin you are an absolute institution for all things vegan. I happened upon one of your 90’s cookbooks at my brothers house, this was like a vegan bible! I came home and bought it pronto. Glad I found you!!!

    • Robin March 24, 2016, 12:14 pm

      Thanks, Lisa. I’m glad you found me too!

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