Vegan Corned Beef
Anything can be made vegan! Even this household tradition of enjoying corned beef on St Patty's Day. This easy Seitan Corned Beef is loaded with flavor and a peppery bite the whole family will love!
Ingredients
Seitan Corned Beef
- 1 cup vital wheat gluten 151g
- ¼ cup garbanzo bean flour 35g
- ¾ cup water
- 2 tablespoon nutritional yeast
- ¼ cup ketchup
- 1 tablespoon tomato paste
Simmering Broth
- 6 cups water + 2 teaspoon veggie or mushroom bouillon
- ¼ cup tamari
- 3 tablespoon vegan Worcestershire sauce
- 1 teaspoon coriander seeds
- 1 teaspoon whole peppercorns
- 1 teaspoon mustard seeds
- 2 pieces star anise
- 2 bay leaves
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
To bake
- 1 tablespoon ground pepper adjust to taste
Instructions
- Combine all Seitan Corned Beef ingredients into a bowl and stir until just combined
- Knead dough by hand for 5 minutes. Shape however you desire and set aside to rest. (Keep in mind, seitan will roughly double in size when cooked)
- Prepare simmering liquid. In pot large enough for your corned beef, combine all simmering liquid ingredients and whisk to combine. Bring to a boil.
- Reduce to a simmer and place Seitan Corned Beef dough into pot. Simmer for 45 minutes, flipping once or twice. Set oven to 450°
- Remove Seitan Corned beef and place into an oven safe dish. Strain simmering liquid and pour remaining liquid over seitan. Rub top of corned beef with freshly ground pepper and bake for about 10 minutes.
- Slice and enjoy!!
Notes
Serving Suggestion- This Vegan Corned Beef is delicious served with my favorite side of Irish Colcannon! The strained simmering liquid, is delicious served as an Au Jus over the corned beef & mashed potatoes.