Celebrate Saint Patrick’s Day with vegan Stout, Seitan, and Cabbage Casserole! It’s easy to make, and it’s a terrific dinner for St. Paddy’s Day – or any time of year, really!
St. Patrick’s Day
Saint Patrick’s Day is coming up soon, and I’m already trying to decide which green sweater I should wear. Despite being part Irish, my family never really did anything to celebrate St. Paddy’s day while growing up. There was no Irish soda bread, no corned beef and cabbage, no colcannon. Since I’ve become a foodie, I do celebrate with a nice dinner now, and this vegan Stout, Seitan, and Cabbage Casserole is usually on the menu.
Vegan Stout, Seitan, and Cabbage Casserole
I created this recipe a few years ago, based on something I found in Better Homes and Gardens. It’s made with baked cabbage and carrots, and seitan that has been cooked on the stovetop with a stout-based sauce.
I’m not a beer drinker, but I really like the depth of flavor that stout brings to this dish. Stout is a dark, top-fermented beer, and there are a few different varieties. Since I’m not up on beer lingo, I’m not really sure what the difference between each one is. I usually ask Dennis to pick up a bottle, and he likes to get Samuel Smith Oatmeal Stout or Guinness Irish Stout.
Not all beer is vegan, and in fact Guinness only went vegan a few years ago. Gelatin, eggs, and other nasty ingredients are sometimes used in the finishing process. Barnivore.com has a great database of vegan alcohol. If your beer isn’t listed there, you can check with the manufacturer directly.
This recipe calls for 12 ounces of stout. A bottle of Guinness contains a little less that 12, but it will work just fine.
This Cabbage Casserole is Easy to Make!
This recipe is consists of two-parts: the seitan, which is cooked on the stovetop, and the cabbage and carrots, which are baked in the oven.
- First, mix together the sauce and set it aside until you’re ready to use it.
- Next, you cut your cabbage. Your trim the stem and then cut it into half. Then cut those halves in half. I like to cut those wedges in half again, so that I’m left with a bunch of small wedges.
- Then, you place the cabbage in a casserole dish with the sliced carrots. Drizzle a little oil over it and sprinkle it with salt and pepper. Mix everyone together. separating some the cabbage leaves in the wedges as you go.
- Next, you bake the dish for about half an hour, stirring everything at the halfway point.
- While the vegetables are baking, you make the seitan mixture. Start by cooking the onion in the remaining oil for about 5 minutes. You then add the seitan and cook for about 10 more minutes. Add the sauce the to the pan and stir to coat the seitan and onions well. Let it cook for a few more minutes, until it’s hot and bubbly.
- When the cabbage and carrots are done, you pour the seitan mixture on top of it. Sprinkle on a little sliced parsley, and dinner is ready!
Seitan, also known as wheat-meat, is made from wheat-gluten. It’s a great source of plant-based protein. It’s easy to make on your own (I don’t have a recipe here on my blog yet), but it’s also easy to find in a grocery store by the tofu. There are few brands out there, but my favorite is Upton’s Naturals.
If you follow a gluten-free diet, seitan is not for you. You can use half a bag of reconstituted Soy Curls in it’s place, if you like. Soy Curls and seitan have a similar texture, so I tend to use them interchangeably.
Day Stout, Seitan and Cabbage Casserole
- 12 ounces stout beer
- 2 tablespoons maple syrup
- 2 tablespoons tomato paste
- 1 tablespoon mustard
- 1 small head cabbage cut into small wedges
- 2 carrots sliced
- 2 tablespoons neutral-flavored oil divided
- 16 ounces seitan chopped into bite sized pieces
- 1 onion thinly sliced
- 1 tablespoon flour
- 1 teaspoon sea salt divided
- 1 teaspoon black pepper divided
- 1/4 cup flat leaf parsley chopped
- In a small bowl, whisk together the stout, agave, tomato paste, mustard along, 1/2 teaspoon salt and 1/2 pepper. Set aside.
- Preheat oven to 375°.
- Place the cabbage and carrots in a large casserole dish. Drizzle a tablespoon of oil over the vegetables, sprinkle with the rest of the salt and pepper and then toss gently. Bake uncovered for 25 – 30 minutes, stirring after about 15 minutes.
- While the vegetables are cooking, heat the remaining olive oil in a large pan over medium high heat. Add the onion and cook for about 5 minutes, stirring frequently, until it begins to brown
- Add the seitan to the pan and cook for about 10 minutes, or until it begins to brown. Pour the stout mixture over the onions, and sprinkle with the flour. Stir everything together, and cook for about 3 more minutes, until the mixture is bubbly.
- Once the carrots and cabbage mixture is done roasting, remove from oven and spoon the onion and seitan mixture over it.
- Garnish with parsley and serve hot.
Other St. Patrick’s Day Recipes you might enjoy include:
- Vegan Colcannon
- Shepherd’s Pie with Cauliflower Millet Mash Crust
- Vegan Irish Stew
- Whole Wheat Soda Bread
- Shamrock Shake
- Colcannon Cakes