Corned Seitan and Cabbage

Tip: For extra flavor, try replacing 1 to 2 tablespoons of the water in the seitan mixture with 1 to 2 tablespoons of pickle juice (from a jar of dill pickles).

1 sweet yellow onion, coarsely chopped

2 garlic cloves, crushed

1 large carrot, cut into ¼-inch slices or 1 cup baby carrots, halved lengthwise

1 small head cabbage, sliced, reserving 2 large leaves

Salt and freshly ground black pepper

2 cups vital wheat gluten

1 teaspoon onion powder

1 teaspoon ground coriander

½ teaspoon ground allspice

1 ½ cup water, or more as needed

3 tablespoons soy sauce

3 tablespoons plus 1 teaspoon coarse brown mustard

1 teaspoon apple cider vinegar

3 tablespoons light brown sugar

2 teaspoons pickling spices

1 pound Yukon Gold or small red potatoes, halved or cut into chunks if large

1 cup vegetable broth

Directions at robinrobertson.com

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