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Corned Beef Seitan

Slice up this corned beef style seitan and pile it high on a vegan Reuben or your favorite sandwich. This is an updated recipe prepared with tofu! For the original version (made with kidney beans), check out my Corned Beef Seitan YouTube video, linked in the notes.
4.8 from 6 votes
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Prep Time: 15 minutes
Cook Time: 1 hour
Author: Sarah Sullivan

Equipment

  • food processor
  • aluminum foil
  • parchment

Ingredients

  • 1 (14 oz) package extra-firm tofu
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika or smoked paprika
  • 1 teaspoon ground mustard, or 1 tablespoon prepared mustard
  • 1 teaspoon ground coriander
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/4 cups nutritional yeast
  • 1 tablespoon tomato paste
  • 1 1/2 cubes Beef style bouillon (or 1 tablespoon bouillon paste; see notes)
  • 1/2 teaspoon salt (or more, if using low-sodium broth)
  • 2 tablespoons olive oil or other neutral oil
  • 1 1/2 cups vital wheat gluten

Instructions

  • Preheat oven to 350°F.
  • Drain tofu and add to a food processor. (It's not necessary to press it first. The liquid is figured into the recipe.)
  • Add all remaining ingredients EXCEPT for the vital wheat gluten and purée until smooth. Scrape down the food processor as needed to ensure everything is evenly blended.
  • Add in vital wheat gluten and process until mixture comes together in mostly one mass, effectively cleaning the sides of the food processor. This can take a few minutes. If the mixture seems overly wet and is sticking to the sides of the processor, add in extra vital wheat gluten 2 tablespoons at a time until the right texture is achieved. It should be firm enough that it springs back quickly and does not hold an indentation when poked.
  • Shape the seitan into a log. Wrap it first with parchment and then tightly with aluminum foil, twisting the ends like a tootsie roll.
  • Bake in preheated oven for 1 hour, flipping the log over at the halfway point.
  • Allow seitan to cool for at least an hour before unwrapping. If you let it chill in the fridge fully, it will firm up and be easier to slice thinly for sandwiches.

Video

Notes

Beef-style bouillon: I like the bouillon cubes by Edward and Sons or the paste from Better Than Bouillon. Whatever you use, you will want to add the same quantity you would need to make 3 cups broth. (So, 1 1/2 cubes or 1 tablespoon of Better Than Bouillon. It may vary for another brand.)
Original recipe (with kidney beans): This recipe was updated March 2023 to use tofu instead of kidney beans. I believe the tofu gives the seitan a better texture. The old recipe is still available in the description of my Corned Beef Seitan YouTube video, linked here.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.