• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Dianne's Vegan Kitchen
  • Home
  • Meet Dianne
  • Health Coaching
  • Cooking Classes
  • Recipes
  • Cookbooks
  • Contact Me
menu icon
go to homepage
search icon
Homepage link
  • Meet Dianne
  • Health Coaching
  • Cooking Classes
  • Recipes
  • Cookbooks
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Vegan Recipes

    Stout, Seitan, and Cabbage Casserole

    Published: Feb 26, 2020 · Modified: May 12, 2023 by Dianne · This post may contain affiliate links

    • Share
    • Tweet
    Jump to Recipe - Print Recipe
    casserole on plate with text overlay

    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!

    Saint Patrick's Day Stout, Seitan, and Cabbage Casserole with text overlay

    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.

    Seitan, and Cabbage Casserole on plates

    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.

    carrots, cabbage, seitan, onion, tomato pates

    Stout

    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.

    cutting cabbage

    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.
    cooking seitan
    • 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!
    cooked seitan and onions

    Seitan

    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.

    Seitan, and Cabbage Casserole close up

    Gluten-Free Option

    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.

    Seitan, and Cabbage Casserole on plate close up
    Subscribe banner horizontal
    Seitan, and Cabbage Casserole square

    Day Stout, Seitan and Cabbage Casserole

    Dianne
    Celebrate Saint Patrick’s Day with this vegan Stout, Seitan, and Cabbage Casserole! In this dish, hearty seitan stands in for the traditional beef, while stout gives it a rich depth of flavor.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Course Main Course
    Cuisine American
    Servings 6 servings
    Calories 447 kcal

    Ingredients
      

    • 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
    • ¼ cup flat leaf parsley chopped

    Instructions
     

    • In a small bowl, whisk together the stout, agave, tomato paste, mustard along, ½ teaspoon salt and ½ 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.
    Calories: 447kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    Seitan, and Cabbage Casserole overhead

    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
    Dipping Vegan Colcannon Cakes
    « Vegan Colcannon Soup
    Roasted Cabbage Steaks »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

    Subscribe banner horizontal

    Reader Interactions

    Comments

    1. Karen

      March 17, 2019 at 5:06 pm

      This recipe is absolutely delicious — thank you! I made my seitan fresh from the Farm Sanctuary cookbook. It all came out amazing. Beautiful meal!

    2. Dianne

      March 18, 2019 at 9:13 am

      I'm so happy to hear that you enjoyed it, Karen! I bet it's super yummy with homemade seitan.

    3. jacquie

      February 26, 2020 at 9:29 pm

      that does look good. Do you think i could substitute mushrooms for the seitan? Thanks.

    4. Dianne

      February 27, 2020 at 10:19 am

      Thank you, Jacquie! I've never tried making it with mushrooms, so I don't know. Give it a try and let me know how it goes!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Dianne in Kitchen

    Hi! I'm Dianne Wenz, a National Board Certified Health and Wellness Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

    More about me →

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    The Big Book of Vegan Cooking

    Eating Vegan

    Truly Healthy Vegan Cookbook by Dianne Wenz

    Footer

    ↑ back to top

    About

    • Meet Dianne
    • Privacy Policy
    • Disclaimer

    Updates

    • Get Updates from Dianne

    Contact

    • Contact
    • Health Coaching
    • Partner With Me
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Dianne Wenz. Unauthorized use and/or duplication of this material without express and written permission is strictly prohibited.

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead Privacy Policy