Saint Patrick's Day Stout, Seitan and Cabbage Casserole

by Dianne Wenz


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Despite being part Irish, my family never really did anything to celebrate St. Patty’s day while growing up. There was no Irish soda bread, no corned beef and cabbage, no colcannon. Since it’s turned into a bit of a foodie holiday, I wanted to make something to celebrate my Irish heritage this year, but there were no family recipes to veganize. I came across an interesting dish in Better Homes and Gardens and it seemed perfect for converting. It’s not really a casserole in the traditional sense, but I wasn’t sure what to call it, and since it’s a casserole dish, I decided to roll with it. If you’re unfamiliar with seitan, it’s a wheat meat that can often be found next to the tofu in the grocery store.

 

Ingredients:

  • 12 ounces stout beer
  • 2 tablespoons agave or maple syrup
  • 2 tablespoons tomato paste
  • 1 tablespoon mustard
  • 1 small head of cabbage, cut into small wedges
  • 2 carrots, sliced
  • 2 tablespoons olive oil, divided
  • 16 ounce package seitan, chopped into bite sized pieces
  • 1 onion, thinly sliced
  • 1 tablespoon flour
  • Flat leaf parsley, chopped
  • Sea salt
  • Freshly ground pepper

 

Directions:

  1. In a small bowl, whisk together the stout, agave, tomato paste, mustard along, 1/2 teaspoon salt and 1/2 pepper. Set aside.
  2. Preheat oven to 375°. 
  3. Place the cabbage and carrots in a large casserole dish. Drizzle a tablespoon of olive oil over the vegetables, sprinkle with a little salt and pepper and then toss gently. Bake uncovered for 25 – 30 minutes, stirring after about 15 minutes.
  4. While the vegetables are cooking, heat a teaspoon of olive oil in a large pan over medium high heat. Add the seitan and cook for about 10 minutes, stirring frequently, until the seitan is slightly brown and a little crispy around the edges. Remove from pan and set aside.
  5. Add the remaining oil to the pan along with the onions. Cook until the onions are fragrant and begin to caramelize. Pour the stout mixture over the onions, and sprinkle with the flour. Stir together. Add the seitan back to the pan and cook for about 3 more minutes, until bubbly.
  6. Once the carrots and cabbage mixture is done roasting, remove from oven and spoon the onion and seitan mixture over it. Garnish with parsley.
  7. Serve hot with roasted potatoes. Enjoy!

 

Makes 4 servings.