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Vegan Seitan Corned Beef
Seitan Corned Beef
1 gallon water (to boil loaf)
Dry Ingredients
2 cups vital wheat gluten flour
2 Tbs. granulated onion
2 Tbs. paprika
2 Tbs. whole fennel seed (coarsely ground)
2 Tbs. whole caraway seed (coarsely ground)
1 Tbs. salt
1 tsp. ground cloves
1 tsp. ground black pepper
Wet Ingredients
1 cup vegetable broth
1/2 cup olive oil
2 Tbs. molasses
1 Tbs. vinegar
Cheese cloth (one double thick 24-inch by 16-inch piece)
2 - 6-inch pieces of string
Instructions
1) In a large pot, bring 1 gallon of water to a simmer.
2) In a large bowl, whisk together the gluten, onion powder, paprika, fennel, caraway, salt, cloves and black pepper.
3) In a separate bowl, whisk together the vegetable broth, oil, molasses, and vinegar.
4) Combine wet ingredients with the dry ingredients.
5) Form into a 5-inch by 8-inch loaf that will be about 1_ -inches thick.
6) Place corned beef loaf on cheese cloth and roll-up like a big flat rectangle tootsie roll (not to tight). Tie each end with a piece of string.
7) Place in simmering water, cover, and simmer for 1 hour and 15 minutes.
8) Take roast out of liquid and remove cheese cloth. Serve warm or place in refrigerator to make sandwiches with later.
Copyright © 2006 Brian P. McCarthy
December 30, 2009 | I was thrilled to see a recipe for corned beef flavor - - but horrified at the amount of oil (we do not use any type of oil, even vegetable)! Is this really necessary for this recipe to turn out? It does sound like a big oil slick as I see mentioned in a previous comment. The ingredients are not so different otherwise from other seitan 'sausages' with the exception of the molasses & vinegar. Is the oil for texture or what?” —
December 14, 2009 | I followed this receipe to the letter. YUCK!! TOO MUCH OLIVE OIL !! The oil was just dripping off this thing. It made the pot all greasy and hard to wash. I can sqeeze the "roast" and get oil out of it. What is the right amount of olive oil for this receipe? 1/2 cup is way too much. All the other seitan receipes I've seen only use a spoonful or so.” —Dar
August 1, 2009 | Thank you Mr. McCarthy for this recipe! It was my second attempt at making seitan (the first was from a recipe on a popular vegan website which resulted in a disastrous, brainy, mess even the garbage disposal had a tough time downing) and I am happy to say it is delicious tasting and has a nice texture to it!! Makes a lot so my freezer is stacked!! Very happy I found this website! :)” —VeganCutie
July 18, 2009 | Just made it. Nice! However, both me and my wife thought it would benefit from at least double the salt, and we are not big salt people. We used treacle instead of molasses as the latter is not readily available in Australia (you can get it just not in all supermarkets). Lynn April 1, 2009 - You can freeze seitan. I always cook more than I need that day and freeze the rest. I leave it to defrost in the fridge during the day if I know I am going to use some that night. If it is going to be re-cooked after freezing, defrosting in microwave is ok, but I imagine that this would not work so well for this recipe.” —simonn
April 1, 2009 | I just made the seitan cornbeef and it came out excellent. I wanted to know if medium was ok to cook the seitan on my electric stove top, I halved the recipe. Also can o freeze it. Yummy!!!!!!!” —lynn
January 3, 2009 | This was my first attempt at seitan. Mine turned out with a consistency of ground beef than Brian's smooth. Taste was good, but doubt if I could get the family to eat it on its own. Getting ready to make Ruebens for dinner, and it should be good in that... Will definitely try this one again, though.” —
January 17, 2010 | This was interesting. It tasted more like a rye bread to me rather than corned beef. The texture was also quite bready. I think perhaps my cheesecloth was too loose. It was not overly oily either. I will try it again with less liquid.” —workingdee