Plant-Based Corned Beef: A Vegan Twist on a Classic Dish

If you’re looking for a delicious and satisfying vegan alternative to traditional corned beef, you’re in luck!

This recipe, suggested to us by Natalie Bencivenga, uses plant-based ingredients to create a tender and flavorful “corned beef” that’s perfect for St. Patrick’s Day neat year or any time you’re craving a hearty meal.

This recipe was new to Natalie who has never made “vegan” corn beef. It was made with a base of vital wheat gluten and tofu with many different spices. She found all of the ingredients at the East End Food Coop.

Whether you’re a seasoned vegan or just looking to try something new, this recipe is sure to impress. So roll up your sleeves, grab your apron, and let’s get cooking!

The result is a tender and flavorful “corned beef” that’s perfect for St. Patrick’s Day or any time you’re in the mood for a hearty meal.

According to Natalie, the end result was a hit with everyone who tried it, and it even made a great Reuben sandwich.

Here’s the recipe, courtesy of 86 Eats:

INGREDIENTS:

• 16 oz package of super firm tofu, the kind in a vacuum sealed package
• 1 cup vital wheat gluten
• 1/3 cup diced raw beet, peeled
• 1 teaspoons No Beef Better than Bouillon
• 1/4 cup corn starch or tapioca starch
• 2 teaspoons dijon mustard
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon oil ( I used grape seed)
• 2 teaspoons liquid smoke
• 2 teaspoon vegan Worcestershire sauce
• 2 teaspoons minced garlic
• 2 teaspoons onion powder
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 2 teaspoons powdered mustard
• 1 teaspoon each salt and black pepper

PICKLING SPICE :

You will need  to use a spice grinder, coffee grinder, or mortar and pestle for this

• 2 star of anise
• 2 teaspoons juniper berries
• 2 teaspoons yellow mustard seeds
• 2 teaspoons brown mustard seeds
• 2-3 teaspoons black pepper
• 2 teaspoons all spice
• 1/4 teaspoons ground clove, or 3 whole cloves
• 1/2 teaspoon ground ginger
• 1 teaspoon cardamom
• 2 teaspoons dried dill
• 1/2 teaspoon red pepper flakes
• 1 teaspoon cinnamon
• 1 teaspoon coriander
• 2 whole bay leaves

SIMMERING LIQUID:

• 4 cups water
• 1  heaping teaspoons No Beef Better Than Bouillon
• 2 teaspoons dijon mustard
• 1 teaspoon minced garlic
• All of the pickling spice
• 2 teaspoons corn starch or tapioca starch

INSTRUCTIONS:

1. Add the peeled and cubed beet to the food processor. Let it run for a minute and get the beet good and broken down.
2. Break up the tofu and place it into a food processor along with the beet. Run the processor for around a minute until the tofu is broken down.
3. Add all of the remaining ingredients and let the food processor run for a couple of minutes. You want the mixture to form a dough. Letting the processor run will help knead the dough. We want this seitan to be firm so we need it to knead for a bit. If the dough seems too dry, you can add water, just a teaspoon at a time until the dough comes together. I added NO water to my dough. The other liquid ingredients and the beet added enough moisture to mine.
4. Once you have a smooth but firm dough, remove it from the food processor and place on a clean counter. Knead the dough with your hands for about a  minute, forming a kind of oval shaped loaf with the dough.
5. Add all of the spices to a spice grinder, or clean coffee grinder. Grind into a powder. I even dump in my already ground spices just to help mix it all up together. If using a mortar and pestle then just grind up the whole spices and mix them with the ground. I tend to have a decent selection of ground spices in my pantry at all times. I only added whole spices that I coudln’t find already ground. Use ground if you have it already.
6. In a large pot or dutch oven, add all of the simmering liquid ingredients EXCEPT for the starch. Bring the liquid to a boil over high heat.
7. Add the beef seitan to the liquid. Simmer with a lid for 25 minutes. Remove the lid for the remainder or the simmer,  turning the seitan a few times as it cooks. After 45 minutes the liquid should be reduced by more than half.
8. Take a piece of foil at least double the size of your seitan and spray it with some oil. Using tongs and a spatula, transfer the vegan corned beef to the foil.
9. Preheat oven to 350 degrees
10. Sprinkle 2 teaspoons of starch into the boiling liquid and whisk well. Scrape any bits of stuck seitan off the bottom of the pot into the mixture. Once it has thickened to a gravy consistency, spoon a few nice spoonfuls over the seitan and brush it on with a pastry brush. Flip the seitan and do the same on the other side. You won’t use all of the gravy you made.
11. Tightly wrap the foil around the vegan corned beef and repeat with another large piece of foil giving it a nice tight double wrap.
12. Bake for 40 minutes. Carefully open up the foil and allow to bake for another 20 minutes.  Remove from oven and allow to cool at room temperature for at least half an hour.  Transfer to the fridge either wrapped back in the foil or you can drop it in a gallon freezer bag or some Tupperware. Allow the vegan corned beef to rest in the fridge over night or  AT LEAST 6 HOURS. Seitan MUST REST to achieve the texture we are looking for. Trust me here. Let it rest.
13. After the vegan corned beef has rested, you can slice it and store any leftovers in an airtight container in the fridge for up to a 10 days or freeze for up to 6 months. You can reheat the full roast by slicing it thick and heating in the oven at 350 covered in foil so it does not dry out or reheat it in a pan or even the crock pot if cooking in a broth with cabbage and other veggies.