vegan corned beef & cabbage

i made this recipe last year and it was so awesome, i couldn't wait to post it in time for this years st. patrick's day.  i had planned to post it about two weeks ago, but i was in another car accident which has totally hijacked my time to blog (or cook).  i did finally remake it a few days ago it was as good as i remember.  i'm already stoked to make it again for some reubens!

for the corned beef:

• 1 ½ cups vital wheat gluten
• 1/4 cup rolled oats
• 3 tablespoon nutritional yeast
• 1½ teaspoons onion powder
• 1 teaspoon garlic powder
• 1/2 tablespoon smoked paprika
• 10-12 slightly crushed black peppercorns
• 1 tablespoon low sodium soy sauce
• 3/4 cup cold water (more if needed)
• 1 tablespoon vegetable oil
• 1 teaspoon liquid smoke

for the crock pot mix:

• 3½ cups veggie broth
• 3 carrots, chopped
• 1/2 small onion, minced
• 1/2 head cabbage, chopped
• 4 baby red or yukon gold potatoes, chopped
• 1/2 teaspoon thyme
• 1/2 teaspoon sage
• 1-2 teaspoons sea salt
• 1 teaspoon dry mustard
• 1 teaspoon horseradish
• 1 teaspoon red wine vinegar
• 1 teaspoon ground black pepper
• 1 tablespoon bragg's aminos

switch the crock pot on high and add in all spices from the crock pot mix and the potatoes (skip the braggs if you have a salty broth). this will cook for about 5 hours total. now, i usually put my cabbage in early - and let it cook for about 2-3 hours.  i like it that way.  but some will say to add cabbage about an hour before eating. it's up to you.  about 2 hours in, start the corned beef.  mix the wet and dry ingredients in two separate bowls, then slowly add the wet into the dry as you knead.  after about 3 minutes of kneading, shape the seitan into a loaf and wrap in a foil pouch. steam for approximately 25 minutes and let cool. open up the foil pouch, and place under the broiler (on low) for about 5-10 minutes on each side (until it develops a crusty skin).  i just pop it in the over on the foil, but you can use a pan if you want.

you'll place the corned beef in the crock pot, making sure to cover it completely with the broth.  let it cook for about an hour, then pull it out and place on a cutting board.  slice into thin slices, no more than a 1/4" thick.  put back in the crock pot for another hour or so, until the cabbage and potatoes are tender. whew - you're done!
 
i made a gravy by reconstituting the broth with a little nutritional yeast and some unbleached flour. i served it up with irish soda bread.