1PackageGardein Beefless TipsOr corned beef, if you are not vegan.
1Tbsp.White Wine
3Tbsp.Braggs Liquid Aminos
1CloveGarlicMinced.
1Tbsp.Dill Pickle BrineUse juice from a jar of dill pickles.
1tsp.Onion Powder
Dash Liquid Smoke
4Tbsp.Pickling Spices
1tsp.Olive Oil
1SmallRed OnionSliced.
1Head of CabbageCut into quarters.
6Red PotatoesCut in half
6CupsBeef BrothI used Better than Bouillon! Vegan beef or veggie flavor, follow directions on jar. One tsp. of bouillon paste per cup of water.
Salt & Pepper to taste for the cabbage and potatoes
Balsamic Vinegar To taste, adds a little bite to the cabbage and potatoes.
Instructions
Marinate
Put the Gardein Beefless Tips in an airtight container along with 1 Tbsp. white wine, 1 Tbsp. Braggs Liquid Aminos, 1 Tbsp. dill pickle brine, a dash of liquid smoke, garlic, onion powder, 2 Tbsp. of pickling spices, and olive oil. Shake to mix thoroughly.
Place the container into the fridge to marinate for two hours.
Pre-heat oven to 350 degrees F.
Cabbage & Potatoes
Mix the Better Than Bouillon paste with 6 cups of water in a large stew pot. Heat on high.
Once the bouillon begins to boil, toss in cabbage, potatoes, half of the red onion, 2 Tbsp. of pickling spices, and 2 Tbsp. of Braggs Liquid Aminos. Cover and let boil until the potatoes are tender.
While the cabbage and potatoes are boiling, put your pickled Gardein Beefless Tips in a glass dish with the marinade and add the leftover half of the sliced red onion over the top. You will remove it from the heat when the Gardein Beefless Tips and onions have browned the desired amount, so keep an eye on them.
Bake the Gardein Beefless Tips and red onions in the oven for 10 minutes. Stir, then put the dish back in the oven to bake another 15-20 minutes. Be sure that the mixture does not get overdone.
Use a slotted spoon to serve your potatoes and cabbage. Add salt, pepper and some balsamic vinegar to taste.
Ladle the Gardein Beefless Tips on the side of the vegetables for a flavorful Irish-inspired dish.
Notes
Melissa's Modifications: This recipe is a great meatless, vegan interpretation of a St. Patrick's Day traditional dish: corned beef and cabbage. This version contains less fat and fewer calories but more fiber and protein! Nutritional Values: 1 Serving - 382 Calories; 8g Fat; 0g Cholesterol; Carbs 44.7g; 6g Fiber; 27.6g Protein