Recipe for Mock Corned Beef and Cabbage 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 tbl canola oil
1 lrg yellow onion, cut into wedges
1/2 med head cabbage, shredded
5 x carrots julienned
3 cup vegetable broth
1 tbl bottled English-style hot mustard
1 tsp dry mustard mixed to a paste with water
1/2 tsp mild horseradish
1 tbl white wine vinegar
8 oz prepared seitan, sliced
1/2 tsp salt
1/4 tsp pepper
1/2 tbl whole wheat flour
1/3 cup water
Instructions:
Instructions: Makes 4 servings. VEGAN

Heat oil in a Dutch oven or soup pot over medium heat: saute onion until soft.

Add cabbage, carrots, vegetable broth, mustard, horseradish and vinegar.

Simmer. covered, 10 minutes. Add seitan, salt and pepper: simmer, covered, until vegetables are tender, about 15 minutes.

When tender, remove vegetables and seitan to serving dish with slotted spoon.

Keep warm in 200-degree oven. Remove cooking broth from pot and reserve.

Mix flour with 1/3 cup water; add to pot with 2 cups reserved broth (add more water if necessary). Simmer mixture minutes, stirring occasionally.

To serve: Pour gravy over cabbage mixture in serving dish. Garnish with parsley. If desired, serve with small boiled or oven-roasted potatoes.

Makes 4
servings.

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