Seitan corned beef stewed with cabbage, carrots and potatoes for St. Patrick’s Day.
Vegan reuben with sliced seitan corned beef and Field Roast Chao Cheese.
Corned Beef Seitan
- 1 1/2 cups vital wheat gluten
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon ground mustard, or 1 tablespoon prepared mustard
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 cup nutritional yeast
- 1/2 cup kidney beans, drained and rinsed
- 1 tablespoon tomato paste
- 1 tablespoon vegan Worcestershire sauce, or sub soy sauce or liquid aminos
- 1 1/2 cups vegetable broth, preferably beef-flavored, as in Better than Boullion NO BEEF base
- 1 teaspoon salt (or more, if using low-sodium broth)
- 1 tablespoon oil, optional
- Mix all dry ingredients together. Set aside.
- Puree beans with wet ingredients.
- Pour wet ingredients into dry and combine with a spatula or spoon. Knead until dough is firm and springy.
- To steam, wrap tightly in foil and steam for 1 hour. Add more water to your pot if it cooks off.
- To bake, place in a dutch oven (or any oven-safe pot with a liwith 2 cups vegetable broth and (optiona1 tbsp pickling spices. Bake at 350°F, covered, for 1.5 hours, flipping halfway through. For a firmer texture, uncover for the last 30 minutes of cooking.
- Store in an airtight container in the fridge for up to a week, or freeze for later use.
- Note: The characteristic pink corned beef color can be achieved using beets. If using prepared vegetable broth, boil beets in the broth to extract their color, then remove beets and cool broth before using in the recipe. If using bouillon cubes, prepare the cubes using beet juice or the liquid leftover from boiling beets. Just make sure the volume of broth you use is still equal to 1 1/2 cups. Alternatively, add beet juice to the braising liquid in your Dutch oven for the effect seen in the photos above.