Vegan Corned Beef
Rich, tender, and meaty, this Vegan Corned Beef is delicious for dinner, sandwiches and more. Packed with a whopping 25g of protein.
Nutrition Facts
Ingredients
Instructions
Add beans, maple syrup, pitted olives and brine, spices, and broth to your food processor and blend until mostly smooth. Some black specs of the bean skin may remain and that’s OK. Now add the vital wheat gluten and pulse until mostly combined. It may still be a little powdery. We’ll fix that. Add the dough to a medium bowl. You should be able to pick it up. Press it into one lump that kind of looks like meat. If it looks a little powdery still, wet your hands and smooth the areas. Don’t knead the dough.
Place the Instant Pot steaming basket in the pot and add 1 cup of water. Add the seitan to the basket, close the lid, set the pressure valve to “sealing” and cook on high pressure or manual for 45 minutes. After the cooking is done, let the pressure naturally release for 10 minutes, then carefully switch the pressure valve to venting and release the remaining pressure, which shouldn’t be very much. Preheat your oven to 400° Fahrenheit (or 205° Celsius) and skip to the next section.
If you do not have an electric pressure cooker, you can easily make this on the stovetop. Grab a large pot with a large steaming basket and a lid. Add 2 inches of water to the pot, then insert the steaming basket. Place the seitan into the basket, add a lid to the pot, and steam it on high for about 1 hour, 15 minutes. When it’s done, preheat your oven to 400° Fahrenheit (or 205° Celsius) and skip to the next section.
Let the steamed seitan rest for 10 minutes after removing it from heat. Mix together the rub ingredients in a small bowl while you wait.
Place the seitan in a large bowl or on a large plate. If the seitan is dry now, get a little water on your hands and pat it all over (or use a spray bottle) to moisten the surface. Add the spice rub using a spoon and your hands, crusting the entire hunk, even the bottom, lightly pressing the rub into the seitan. You may have leftover spice rub--we’ll use it in the simmering liquid (if you’re making pastrami).
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Continue Reading at Zardyplants →Chef's Notes
Note 1: If you’d like to make a reuben, head to my vegan pastrami and simmer the seitan in a special briney sauce. It’s AWESOME--not that I’m biased, no that would be wrong.
Note 2: An Instant Pot is NOT required for the first half of the cooking process--you can steam it on your stovetop, but an Instant Pot saves time and having to babysit the pot.
Note 3: To really make it taste like beef, I highly recommend you use a vegan beef broth. My favorite is Better Than Bouillon Vegan Beef Base--which you just mix with hot water. The Better Than Bouillon brand is much more economical than prepared broth, has better flavor in my personal opinion, and lasts forever in the fridge. However, vegan beef bouillon cubes or prepared vegan beef broth will also work. If you cannot find any of these, just use vegetable broth but you’ll need to go heavier on the other spices--you’ll need to add salt too. I recommend adding a bit of soy sauce for flavor if you use the vegetable broth.
Note 4: Friendly tip: I order all my spices from The Spice House. You can get your spices cheaper if you order a flat pack (cheaper to ship as well) and refill your existing spice jars. Here’s a link for a discount with The Spice House
Note 1: If you’d like to make a reuben, head to my vegan pastrami and simmer the seitan in a special briney sauce. It’s AWESOME--not that I’m biased, no that would be wrong.
Note 2: An Instant Pot is NOT required for the first half of the cooking process--you can steam it on your stovetop, but an Instant Pot saves time and having to babysit the pot.
Note 3: To really make it taste like beef, I highly recommend you use a vegan beef broth. My favorite is Better Than Bouillon Vegan Beef Base--which you just mix with hot water. The Better Than Bouillon brand is much more economical than prepared broth, has better flavor in my personal opinion, and lasts forever in the fridge. However, vegan beef bouillon cubes or prepared vegan beef broth will also work. If you cannot find any of these, just use vegetable broth but you’ll need to go heavier on the other spices--you’ll need to add salt too. I recommend adding a bit of soy sauce for flavor if you use the vegetable broth.
Note 4: Friendly tip: I order all my spices from The Spice House. You can get your spices cheaper if you order a flat pack (cheaper to ship as well) and refill your existing spice jars. Here’s a link for a discount with The Spice House
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Reviews from the Original Source
Thank you for your help and for this recipe! Mom loves it!
Thank you both of you for such a fantastic recipe! It was our first time trying out making sriram recipe at home and as soon as I saw your recipe online, I wasn’t overwhelmed with the ingredients list! Loved how simple yet great this recipe is. Definitely going to be making more vegan meats at home. I just love vegan cold cuts and now with having experimented it making at home, surely gonna be a repeat at our house!!
Definitely my favorite seitan recipe I've tried to date! The flavor was very nice, though it was a tad bit sweet for my preferences. The texture after roasting was wonderfully moist and chewy and the beans made for an appetizingly speckled cross-section when cut. I would recommend letting it cool down for longer if you plan to cut it very thin. Looking forward to making this again!
This was pretty good, but mine came out dry and tasted strongly of olives. Aside from being dry, the texture itself was great and I would definitely do the steaming in the IP in the future. I'd also never made seitan in the food processor before, and that made it REALLY easy so I'd certainly do that again too! I did add a little bit of olive oil to my dough because it seemed dry and in the past I'd added some fat to my seitan. Don't know what kind of difference that made.
I may try and make pastrami out of the leftovers and I think they'll be great on sandwiches.
Thanks!
This was delicious! It was the first seitan recipe I’ve made where the consistency was perfect; not too dry or too crumbly. Plus I loved that I could use the IP which made it a very easy recipe. I didn’t have olives, but subbed capers and some pickle brine which helped with the briney flavor. I served it with roasted cabbage for St. Patty’s day. Will definitely be making this again soon. Thank you!
Thank you so much for posting this recipe. It was fairly easy and really delicious.
Super easy to make and I loved taking it to the next level with the pastrami instructions. I loved the addition of the olives and olive brine, superb!!
Well, I made it and my husband LOVED IT!!! Swooned over it. He was so excited! I did use veg broth in place of the bouillon and doubled the spices. Now that I've made it, the next time will go much quicker. Really is a simple recipe. Thanks so much.
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