Seitan Corned Beef
Make our flavorful seitan corned beef! Perfect for Reuben sandwiches, vegan corned beef and cabbage, and more.
- 1 ½ Tbsp vegan butter (melted & divided)
- 1 Tbsp rice vinegar
- 1 Tbsp water
- ¼ tsp sea salt
- reserved pickling spices (ground)
Prepare the Aromatic Brine
In a small saucepan, add all of the pickling spices and heat on low for a few minutes until fragrant. Be careful not to burn the spices!
Bring water, rice vinegar, oil, and miso to a simmer. Add 2 ½ Tablespoons of pickling spice plus the two toasted cinnamon sticks. Simmer for 10 minutes, add the salt, and set aside until the brine reaches room temperature.
Add the remaining pickling spice to a spice grinder pulverize until the spices are finely ground. (Note: If you are breaking this recipe up into a two-day process, this is a great place to stop and resume the next morning.)
Corned Beef Seitan
In a large bowl, whisk together the vital wheat gluten, flour, garlic, onion, and cocoa powder until combined.
Using a fine-mesh strainer, pour the brine through to remove the spices and add to the bowl. Use a silicone spatula to mix and then knead a bit with your hands. The dough should be completely hydrated. If it isn't, add a tablespoon of water one at a time until no dry spots remain.
Preheat the oven to 350 degrees and let the dough sit for 10 minutes to fully hydrate. Break out your heavy-duty aluminum foil and tear off a few sheets. Form a log with the seitan dough and gently roll the seitan a few times in the foil so it resembles a giant tootsie roll. If you’re using heavy-duty foil, you only need to wrap the seitan 3 or 4 times, but if you’re using regular foil, you’ll need to up it to 5 or 6. This step is super important as the seitan can easily explode in the oven resulting in a lot of air bubbles and a dryer seitan corned beef. Be liberal with the foil. You can always reuse it after you’re done baking the seitan.
Place the foil package directly on the rack and bake the seitan for 2 hours. Once the seitan is done baking, remove from the oven. When the foil is cool enough to handle, unwrap and allow the seitan to come to room temperature. (Note: If you are breaking this recipe up into a two-day process, this is another great place to stop and resume the next morning. Simply let the seitan come to room temperature and store in the refrigerator over ight wrapped in foil.)
Finishing the Seitan Corned Beef
If you chose to refrigerate your seitan, remove from the refrigerator and bring it back to room temperature.
Preheat oven to 350 degrees. Add 1 tablespoon of vegan butter to a skillet and brown the seitan for a few minutes on each side.
Meanwhile, add the remaining ground pickling spices to a small bowl along with the remaining rice vinegar, water, vegan butter, and salt.
Transfer the corned beef seitan to a casserole dish and coat with the spice rub. You can use a pastry brush but I think it's easier to use your hands.
Tent the seitan corned beef with foil and bake for another 30 minutes. Let sit for 5-10 minutes before carving.
Nutrition is an estimate and does not include optional ingredients.
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Serving: 80g | Calories: 242kcal | Carbohydrates: 16g | Protein: 33g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1432mg | Potassium: 154mg | Fiber: 2g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 3mg