Vegan Cabbage Stew for St. Paddy's

My mom would make Corned Beef and Cabbage Stew every St. Patrick's. Per-usual I switched it vegan style, my Irish ancestors are rolling over in their graves.

Serves 8
45 minutes

Sunflower oil or vegetable oil
1 Yellow onion, diced
4 cups Vegetable broth
Pickling Spices
6 Carrots, diced
3-4 Russet potatoes, cubed
Salt & Black pepper to taste
1 medium head of Cabbage, cubed
2 Navy beans, rinsed and drained

Pickling spices
1/4 tsp of the following
Mustard seed
All spice
Coriander seeds
Cloves
Ground ginger
Red pepper flakes
Cinnamon
Cardamom
1 Bay leaf

1. In large pot add oil and brown diced onion, set aside. Add carrots, spices and broth to pot, heat through, add potatoes heat through.
2. Add plenty of salt, the Irish love their salt, oh yeah and pepper too. Add onions and cabbage and enough hot water to cover all ingredients, once heated add beans, heat through.
3.Served with Bob's Red Mill Gluten-Free Cornbread made vegan style (Ener-G egg replacer) and a nice black lager (not gluten-fee, sorry)

Happy St. Paddy's!