Best Ever Vegan Corned Beef
Best Ever Vegan Corned Beef
Equipment
Ingredients
- 1 ½ cup vital wheat gluten
- 3 tbsp all purpose flour
- ½ tsp garlic
- 1 tsp ground mustard
- ½ tsp ground coriander
- ½ tsp ground allspice
- ½ tsp ground ginger
- ¾ tsp ground cloves
- ½ tsp black pepper
- ¼ cup nutritional yeast
- ½ cup kidney beans
- 1 tbsp vegan Worcestershire sauce
- 1 ½ cups No Beef Bouillon cube or Better than Bouillion
- 1 large beet
- 1 tsp salt
- 2 tbsp pickling spices(if using that method)
Instructions
- In a large bowl combine the dry ingredients.
- In a blender, puree the beans, No Beef Bouillon, beet and Worcestershire sauce.
- Pour the wet ingredients into the dry ingredients and combine with a spoon and then use your hands to knead for a minute or two. If the dough is sticky you can add a couple a tablespoons of vital wheat gluten.
- You have two choices on how to cook your corned beef. You can steam or bake your wheat meat.
- To steam, have a large pot on the stove with a 1 inch of water. Bring to boil and reduce to simmer. Using a steamer basket inside. Form the seitan into a log shape and then roll tightly in tin foil. You can wrap your log in parchment paper first then tightly wrap with tin foil. Twist both ends closed and then put your corned beef into the pot and steam for one hour. Check water to make sure if doesn't go dry.
- If you want to cook in the oven with pickling spices. Preheat oven to 275 degrees F. In an oven safe pot combine enough water to almost cover the seitan. Add pickling spices 4-5 cloves of garlic, 3 tbsp salt, 1 tbsp brown sugar or maple syrup, 2 tbsp pickling spices, 2 bay leaves, broken.
- Bring the brine to boil. Wrap the seitan in cheese cloth and put into the brine. Cover and bake for 45 minutes. After 45 minutes, turn the seitan over and bake another 45 minutes. Remove from oven and let coolSeitan will slice better once cool and allowed to set overnight in the fridge.Make your favorite sandwich or cornbeef hash.
Video
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