{vegan} corned beef and cabbage


What you’ll need:

1 Tbsp olive oil

1 head of green cabbage chopped

3 carrots sliced

1 yellow onion chopped finely

2 cloves of garlic chopped

1/4 C red wine vinegar

1 Tbsp vegetable bullion

1/4-1/2 C warm water

1 package of vegan chorizo

1 Tsp red pepper flakes

Sea salt to taste

Black pepper to taste

Parsley for garnish

What you’ll do:

In a medium skillet heat oil, garlic and red pepper flakes

Add onion and cook for about 3 minutes until clear

Add carrots and cook an additional 2-3 minutes

Add water, vinegar and bullion

Mix thoroughly

Add cabbage and bring to a boil

Reduce heat and simmer for 10 minutes

Taste, add salt and pepper if wanted

In a small skillet heat chorizo over medium stirring consistently

Spoon cabbage with a slotted ladle onto a plate

Add chorizo and parsley to garnish

I served baked purple potatoes with this dish