Requesting location access...

Something went wrong while loading pickup times.

Select pickup time


Select pickup location


    Select delivery option


      Enter your postal code

      No pickup locations near you. Try another postal code. Delivery rates are unavailable for your postal code or cart contents.


      Inventory by location

      FREE SHIPPING to all 50 states & puerto rico Contact | info@theherbivorousbutcher.com |

      Vegan Corned Beef and Cabbage

      1 vegan porterhouse steak
      2 TBSP dijon mustard
      head of green cabbage, cut into wedges
      red potatoes, quartered
      carrots, sliced into small sticks
      sweet onion, cut into small wedges
      garlic, crushed
      1 TBSP olive oil
      1 cup vegetable broth
      1 cup vegan stout beer
      ground pepper, to taste
      sea salt, to taste
      fresh thyme sprigs

      Pre-heat oven to 425 degrees Fahrenheit.
      Cover vegan steak with dijon mustard on both sides.
      Cut and prep vegetables.
      Drizzle olive oil into a cast iron skillet (or other oven safe dish).
      Place vegan steak in the center of the skillet, and place cabbage, potatoes, carrots and onions around it.
      Sprinkle crushed garlic over the vegetables and vegan steak, and cover with vegetable broth and vegan stout.
      Reserve some of the liquids for basting the dish later.
      Finish with salt, pepper and fresh thyme sprigs.
      Bake until potatoes and carrots are tender, about 1 hour and 15 minutes.
      Keep veggies moist by adding reserved broth or stout mid-way through cooking.
      Serve and enjoy!

      Porterhouse Steak is available for purchase through our Online Shop. Vegan Corned Beef will be availableΒ for St. Patrick's Day.

      Thank you to Carly & Blake of We Are Meatless for the video and recipe!


      Leave a comment

      All comments need to be approved by the shop owner.