Vegan Seitan Corned Beef

Brian-McCarthy120 Brian P.McCarthy is a very creative and talented professional chef. He has written a few cookbooks. You can find out more about his adventures by visiting his blog.



The Vegan Family Cookbook    The Global Vegan Family Cookbook

4.0 from 2 reviews
Vegan Seitan Corned Beef
Recipe type: Seitan
Cuisine: Vegan Sandwich Meats
Chef Brian McCarthy presents No Knead to knead corned beef! Incredibly easy to assemble and the result is out of this world. You gotta try this at home.
  • 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
  • ½ 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
  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.
  9. Copyright © 2006 Brian P. McCarthy


9 Responses to “Vegan Seitan Corned Beef”

  1. Margaret D Lewis September 6, 2014 at 10:41 pm #

    Thank you so much. I shall try this recipe almost immediately! Once that’s done, I will get back to you.

  2. Oleg March 15, 2015 at 9:40 pm #

    I just made this recipe today and I have to say it is quite delicious. The texture is amazing. I will have it on St. Patrick’s Day along with the usual boiled cabbage, potatoes, and carrot. Looking forward to it!

    • Julie Hasson March 23, 2015 at 7:47 pm #

      Oh awesome Oleg! So good to hear!

  3. Kayla August 17, 2015 at 1:15 pm #

    Would I be able to leave out the oil in this recipe? 🙂

  4. Jennifer August 29, 2015 at 7:57 pm #

    I started making this recipe last St Patrick’s Day as I’m vegan and missed corned beef sandwiches! My husband still eats meat and asked if I’d make it again…today! It’s August! I follow this recipe exactly except I didn’t have cheesecloth last time so I wrapped the loaf loosely in foil and steamed it for an hour 20 in my steamer pan. Comes out great!!! Thanks for this super easy & tasty recipe!!

  5. Laura September 14, 2017 at 4:13 am #

    I made this roast tonight. The favor is unbelieveably delicious. However, i am so use to kneading but I didn’t. I simply formed it into a ball and then flatten it in the cheesecloth, rolled it up, tied the ends, placed in simmering water for one hour 20 mintues. I wasn’t expecting a spongy loaf but that’s what I got. Where did I go wrong?

  6. Laura September 14, 2017 at 4:16 am #

    I meant to say the flavor was unbelievable!

  7. Adria F Schumann October 7, 2017 at 3:06 pm #

    In my culture my grandmother used to corn beef. She used pickling spice in the water. Could we do that with the seitan corned beef? I don’t want to try it if it would ruin all those ingredients. Obiously, I’m a vegan. I really want to make this, but I’d like to try the pickling spice if you feel it would be okay.

  8. Jennifer Alexander December 27, 2017 at 6:43 pm #

    Not sure why I found this so disappointing, when the other reviewers were crazy about it. And I really wanted to love it, as it’s been >40 years since I last enjoyed corned beef.

    The seasoning was vaguely reminiscent of the sandwiches I remember, and freshly baked Polish rye and Dusseldorf mustard helped, but not enough to warrant the effort. The texture – well, it’s seitan and has seitan-like texture.

    I’ll try a commercial prep from Worthington, but I suspect that it will fall flat, as well.

    Sorry! Three stars so as not to affect your 5-star rating too much, but I really found it a one or two.

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