Are you gearing up for a vegan St. Patrick’s Day? Today I’m sharing my Vegan “Bacon” and Cabbage recipe from Vegan Pressure Cooking: Delicious Beans, Grains, and One-Pot Meals in Minutes but first, don’t miss this recipe for vegan corned beef.
My husband created the corned beef recipe using my basic seitan recipe as a base. It’s super-easy to make and a fun dish for the vegans and omnivores alike!
As is this vegan “bacon” and cabbage recipe.
PHOTO: Kate Lewis
From my book Vegan Pressure Cooking:
I had a vegetarian “oops” moment years ago in Ireland. I ordered the cabbage and, unbeknownst to me, bacon is a standard ingredient in their version. Since then, I’ve created a simple, plant-based version that cooks up quickly and is sure to wow your omnivore friends and family.
Vegan “Bacon” and Cabbage
Ingredients (Serves 6)
- 4 tablespoons (55 g) vegan butter
- 1 package (5 ounces, or 140 g) vegan bacon, cut into 1/2-inch (1.3 cm) pieces
- 1 sweet onion, cut into half-moon slices
- 2 potatoes, peeled and diced into bite-size cubes
- 1 head cabbage, cored and thinly sliced (about 1 1/2 pounds, or 680 g)
- 1 tablespoon (7 g) smoked paprika
- 1 1/2 cups (355 ml) vegan chicken-flavored broth
- Salt and freshly ground black pepper, to taste
Instructions
In an uncovered pressure cooker, melt the butter on medium-high. Add the bacon pieces and stir well to cover with the butter. Add the onion and sauté until soft, about 3 minutes. Add the potatoes, cabbage, and paprika. Add the broth and stir to combine.
Cover and bring to pressure. Cook at high pressure for 4 minutes. Allow for a natural release.
Remove the cover and add salt and pepper to taste.
Recipe Notes
Because vegan bacon will not have “drippings,” vegan butter adds liquid to the sauté process. You can substitute 1 to 2 tablespoons (15 to 30 ml) extra-virgin olive oil or 1/4 to 1/2 cup (60 to 120 ml) vegetable broth.
You can find vegan chicken-flavored broth at many grocery stores, or heat 1 1/2 cups (355 ml) water with vegan chicken-flavored bouillon.
May the luck of the Irish be there with you!
7 thoughts on “Vegan St. Patrick’s Day: Bacon and Cabbage + Corned Beef recipes!”
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I was searching for a recipe like this earlier, and didn’t find what I was looking for – until I saw your post for it. It’s perfect, it’s exactly what I wanted! I can’t wait to make it tomorrow! Whoohooo!
YAY, @kimberlydavisfuhrmann:disqus! I hope you love it!
Oh I’m sure I will! <3
I'll let you know!
Made this for dinner tonight and it was DELICIOUS! TY for this recipe, it’s excellent!
YAY! I’m so happy you like it, @kimberlydavisfuhrmann:disqus!
Do you think that this would this be possible to make without a pressure cooker, and just in a normal pot?
Likely! I haven’t done it but i’d say bring the broth to a boil, add the seitan dough, bring back to a boil, then reduce heat to low, cover and cook for 60 to 90 minutes.