meatless corned beef

Vegan Corned Beef! My vegetarian alternative for classic corned beef recipe made vegan! Tastes unreal! Juicy meaty and easy to make seitan! Serve with potatoes and cabbage, sliced deli meat for reuben sandwich or corned beef hash! Perfect St Patrick’s day meal. Not gluten free.

Best Vegan Corned Beef (Seitan)

1- 400 grams package extra firm tofu

apple juice

dill pickle juice

oil, I use grapeseed

dijon mustard

better than bouillon no beef soup base

nutritional yeast

Chili Powder

garlic

onion

coriander

allspice

salt

black pepper

red food colouring, 10 drops

vital wheat gluten

water

picking spice

white vinegar

vegan butter (optional for gravy)

flour (optional

chili powder

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.

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.

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

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)

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

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

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. 

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.

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&amp;A and serving suggestions see above post

I thought the flavour of this corned beef was really good. Next time I think I will baste it as I had problems flipping it over but did manage to do it. Will definitely make again . My wife said the texture was wonderful and flavour too. The spice rub is a must, it was brilliant

I'm re-reviewing this recipe because I think it's so important that everyone try it! I've made it half a dozen times now and it is truly the best seitan recipe I've ever made. I served it to a group of non-vegan friends and they all went nuts over it.The texture is perfect, the flavor is out of this world and the aroma in the kitchen when it's baking is alone worth the effort. I have one in the oven right now and I'm planning to put it in the smoker tomorrow to see if that adds something, or if it's just gilding the lily. Seriously, folks, this is the bomb! Every recipe by Verna I've tried is terrific, but this is hands down one of the greatest ever. Try it!!!

Made this recipe based from Tom Judson recommendation in comments and was not disappointed. Fantastic thank you!

I didn’t know there was a plant based corned beef? I am so excited to try this thank you!

Before braising it could I sear the corned beef? Give it a bit of a crust first? Thanks Verna

Really happy I made your mock corned beef- pretty incredible recipe I will say!! my husband cannot stop eating it. We are having leftovers today in sandwiches, sort of reubans with what ingredients I have on hand. Thank you so much!

Thank you for your incredible recipe. This is going into heavy rotation at my house. Best. Ever.

So good and easy.  The only thing I would do is add more pickle juice. I love the tang.  Smelled amazing. Now a part of my staple creations.

This is so good. Even my husband (definitely a carnivore) is enjoying your corned beef recipe. Thank you!

I have never left a review, but this is the exception.  The best vegetarian meat I have ever tasted bar none.

Holy non-cow...
Absolutely the best corned non-beef recipe I have tried in the past 20 some odd years...
Thank you so much for sharing it!! Forever my go to for St. Pat's Day...

This is the most AMAZING. Vegan corned beef recipe ever. Even better after you let it sit in the fridge overnight. I used 1/2 of a raw peeled bert for color and left out the apple juice. Fabulous! The best ever. Seriously!

I always assume I'm the problem when my recipe prep turns out much differently than everyone else's.  We were not wowwed by this.  The chili powder in the rub was too obvious.  I wasn't sure if I was supposed to take the vegetables out of the pan for the second portion of baking (and then do what so they don't dry out?).  I left them in.  They were good. The gravy was good.  But nothing was stellar.  Sorry.

This loaf is amazing. I have tried a lot of different ones through the years and this is by far the best I have ever made. The recipe now has a spot in the family favorites binder. Thank you!!!!

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