Step 1

Preheat oven to 375° To make seitan: Drain tofu wrap in paper bowl squeeze out extra moisture with your hands. Break into chunks and add to food processor with rest of ingredients EXCEPT GLUTEN and process until smooth like a puree.

Step 2

Now add vital wheat gluten evenly over the top and mix until just combined, it’s ok if you see a bit of flour on top.

Step 3

Turn dough onto counter and knead 20-25 times and form into loaf shape. Set aside while making brine.

Step 4

To make brine: add all ingredients EXCEPT FLOUR AND BUTTER to a 8x11 casserole dish with high sides or similar size. Not smaller though as the seitan will double in size. Cover tightly with tin foil. (if wanting to add vegetables see Notes* section)

Step 5

Bake for 1 and 1/2 hours carefully flipping half way through.

Step 6

Spice rub: While corned beef is cooking mix ingredients together in a small bowl.

Step 7

Place brisket on cutting board (strain and reserve brine, wipe out casserole dish) When cool enough to handle, 10-15 minutes or so, rub the spice mix over the top and sides of corned beef and place back in same dish. Cover tightly with tin foil and bake for 30 minutes.

Step 8

Gravy (optional if you have enough liquid left over): add enough water to brine to make 1 cup. In a small sauce pot melt butter stir in flour. Slowly whisk in brine and simmer on medium heat for a couple of minutes. Add salt pepper and or a tiny dollop of mustard to season if necessary.

Step 9

Once brisket is done let rest for 10-15 minutes to firm up. Slice and serve with boiled potatoes, carrots and cabbage and drizzle of warm brine (or gravy), or let cool, cover refrigerate for couple hours or overnight,  and reheat next day or slice for deli meat sandwiches (the texture will be firmer) Enjoy! For step by step photos, FAQ, Q&A and serving suggestions see above post