Step 1

Make a flavored brine by adding water, salt, pickling spice, mustard and coriander seeds, a bay leaf, and a beet to a medium-sized pot.

Step 2

Boil the brine for about 10 minutes to get the spices to release flavor.

Step 3

Add thinly sliced tofu (or another meat alternative).  (Cut about 1/4 inch thick).

Step 4

Simmer for about 5 minutes and then turn off heat and let it sit for about 30 minutes. (or cover and put in the fridge until you are ready to bake).

Step 5

Preheat your oven to 375°F (190°C).

Step 6

Bake the tofu on an oiled cookie sheet at 375°F (190°C) for about 1 hour until it starts to get crispy at the edges. (exact cooking time will vary depending on moisture level and thickness of tofu or vegan "meat").

Step 7

Serve with cabbage and potatoes, mashed potatoes, or use as sandwich “meat” to make a vegan Ruben.

Step 8

Wash and cut the desired vegetables into big pieces.

Step 9

Add potatoes, carrots, and cabbage, plus and an additional cup of water to the brine once the tofu has been removed.

Step 10

Simmer the vegetables covered with a lid for about 30 minutes until potatoes are soft in the middle.

Step 11

Remove from the cooking water and serve with the baked vegan corned beef.