Makes 4 servings

Put the beefless tips, white wine, 1 tablespoon of the Bragg's or soy sauce, dill pickle brine, liquid smoke, garlic, onion powder, 2 tablespoons of the pickling spices, and the olive oil into an airtight container and shake to mix. Then put it into the fridge and let it marinate for 2 hours.

Preheat the oven to 350 F (177 C).

Put the broth into a large stew pot and heat on high. Once it begins to boil, toss in the carrots, potatoes, cabbage, half the sliced red onion, 2 tablespoons of the pickling spices, and 2 tablespoons of the Bragg's or soy sauce. Cover and boil until the potatoes are tender, about 20 minutes. 

While the potatoes and broth are boiling, place your pickled beefless tips in a glass dish with the marinade and put the remaining half sliced red onion over the top. Bake the beefless tips and onion for 10 minutes.

Very carefully, take the glass dish from the oven and pour the marinade out of the dish. Bake for another 20 minutes. You want to remove it when the beefless tips and onions have been browned—so keep an eye on them.

Serve your carrots, potatoes and cabbage with a slotted spoon from the stewpot with salt, pepper, and vinegar to taste.

Tips
Dill  pickle brine is also known as the juice in the pickle jar.
A little  malt or balsamic vinegar adds bite to the cabbage and potatoes.
If you want the cabbage to stay green, you can place it in a colander above the potatoes so that it steams.
Recipe courtesy of "Betty Goes Vegan" by Dan and Annie Shannon: MeetTheShannons.com.

Nutrition
All figures are per serving (assumes 4 servings).

Calories: 504
Fat: 2 g
Carbs: 85 g
Fiber: 12 g
Protein: 18 g
Sodium: 589 mg