Day Stout, Seitan and Cabbage Casserole
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.
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.