Saturday, March 17, 2012

St. Patty's Day

First off Happy St. Patty's Day!!! I hope everyone has had a safe and fantastic day.  St. Patty's Day has always been a big holiday for my family and me.  My favorite uncle was born on St. Patty's Day and would have been 46 today.  I know he's keeping an eye on me from up there and it is with his memory in mind that I bring you this recipe.  

We would always have Corned Beef and Cabbage with Red Potatoes for dinner on St. Patty's Day, and I attempted a vegan version last year.  Unfortunately it didn't have the same effect on me as the real thing... But this year, I may have solved that issue!  Tonight I made a version without any vegan meat substitutes but it tasted just like I'd made the real thing!  It's so simple and delicious that I think the BF and I have agreed it's going to be a meal we make often (it's super cheap to make!).

I double my recipe for homemade vegan beef broth and added a few extra cups of water to be sure the veggies would be covered enough to cook.  Below I've got the DOUBLED recipe for the broth and the recipe for the veggies.  I hope that you enjoy and make this your new go to meal for St. Patty's Day!


"Beef" Broth
(makes 2 cups of broth)

2 TBS soy sauce
2 TBS nutritional yeast
1 tsp vegan Worchestershire Sauce
1/2 tsp onion powder (granulated)
1/2 tsp garlic powder (granulated) 
1/2 tsp ground ginger
1/4 tsp pepper
Salt, to taste 
2 cups Water


Put all of the ingredients into a medium saucepan and stir until well combined.  Bring to a boil and simmer for about a minute.  


1 head Cabbage, cored and cut into 8 "chunks"
8 red potatoes, quartered
2-3 Carrots, chopped
2 cups water
2 cups "beef" broth
1 TBS pickling spice


Put all of the ingredients into a large pot/stockpot.  Bring to a boil and simmer until all of the veggies are tender.  Serve with some Earth Balance buttery spread, salt and pepper and maybe some hearty bread to soak up the broth!  It is sooo good!!!!  ENJOY!

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