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.
Vegan Seitan Corned Beef
Description
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.
Ingredients
Scale
- 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
- ) In a large pot, bring 1 gallon of water to a simmer.
- ) In a large bowl, whisk together the gluten, onion powder, paprika, fennel, caraway, salt, cloves and black pepper.
- ) In a separate bowl, whisk together the vegetable broth, oil, molasses, and vinegar.
- ) Combine wet ingredients with the dry ingredients.
- ) Form into a 5-inch by 8-inch loaf that will be about 1_ -inches thick.
- ) 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.
- ) Place in simmering water, cover, and simmer for 1 hour and 15 minutes.
- ) 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
- Category: Seitan
- Cuisine: Vegan Sandwich Meats
Thank you so much. I shall try this recipe almost immediately! Once that’s done, I will get back to you.
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!
Oh awesome Oleg! So good to hear!
Would I be able to leave out the oil in this recipe? 🙂
I accidentally forgot it and it worked perfectly fine lol.
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!!
I made this into grilled reuben sandwiches last night for my family. They are reluctant vegans. Everyone asked for more! Really good! You don’t have to buy pumpernickel rye for the sandwiches because the corned beef already has so much of that flavor.
Has anyone tried this using shredded jackfruit? Not a fan of vital wheat gluten and thinking simmering the jackfruit with the ingredients may work as well. I will post when I try this and let you know how it turns out. If it’s good then it’s a perfect solution for a gluten-free version.
I came across your seitan sausages using a steamer and was wondering….. Could you use a steamer to make other seitan aswell, like the cornbeef? Surely the only difference between them all is shape?
I’ve never used or owned a steamer and before purchasing wanted to have more than one reason – seitan sausages – of having it!
Thank you
I don’t understand these vegan corned beef recipes. None of them seem to include garlic, which is the outstanding element of corned beef. When you smell or taste corned beef, the overwhelming impression is one of garlic. So why exclude it in the vegan recipes?
I would also like to know if there is something to use as an oil substitute.
Thanks.
Fantastic recipe. My son is vegan, but I eat meat. I make this for him often as his misses his favoritesThis is the only vegan alternative that I truly enjoy eating. Well done.
I made this recipe for St. Patty’s day and it was a huge hit. Even my picky eater daughter loved it and my husband devoured the leftovers. I didn’t change anything in the recipe. Today I am going to use the same idea to make a pot roast just using different spices. I can’t wait!
Below are a few revisions that I have been using since 2011:
1. Make a double batch by doubling all the ingredients except the Olive oil. A double batch will make a three pound loaf.
2. I cook it in a slow-cooker for twelve hours on low. This is easier than wrapping it in cheesecloth and boiling it on the stove. The ingredients are mixed together in the afternoon, and pressed into a 4 quart slow-cooker. Pack it down firmly to remove any air pockets. Cover with 2 cups broth. Allow to cook all night. In the morning, it should be drained. By cooking it at night, it will be cool enough to slice for lunch.
3. Instead of adding salt, I add 2 Beef flavored Edwards & Sons Bouillion cubes to the “wet” ingredients. (Since I make a double batch, I actually add 4 cubes)
4. Add 3 teaspoons liquid smoke favoring to the “wet” ingredients. (Since I make a double batch, I actually add 6 teaspoons)
5. Before combining the wet and dry ingredients, hold back one cup of the dry ingredients. This will make it easier to mix everything together. I use a thick wooden spoon. It will be the consistency of thick pancake batter. After it is well mixed, slowly add the remaining cup of dry ingredients, while continuing to mix.
Very tasty! I would make this again.
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?
I gleaned from other recipes for Vegan Corned Beef that you have to cook it on low. Bring the water to a boil first than add the “Corned Beef” and turn the pot to Low heat for the duration of the cooking time. Mine took me for ever to make today my first vegan St. Paddy’s Day and it’s 7:45 p.m and I still have 15 minutes left to cook! Happy St. Pat’s Day.
I meant to say the flavor was unbelievable!
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.
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.
I dropped the oil to 1/3 cup and kept kneading until it held together. I expected a firmer seitan but was surprised at the tenderness. The flavor was mild, but definitely had the classic flavors expected of a Reuben. I may cut the clove down a bit next time. I’ve probably experimented with over a dozen seitans of different varieties and this one I could say I would make again. Maybe upping the spices again if I want strong flavors.