vegan corned beef

A gluten-free and vegan method to make a corned beef flavored meal from tofu, tempeh, or seitan.

Vegan Corned Beef

Water

salt

tsp pickling spice

mustard seeds

coriander seeds

bay leaf

sugar

14 oz packages tofu (or tempeh, or seitan)

Cabbage

Potatoes

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.

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

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

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).

Preheat your oven to 375°F (190°C).

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 &quot;meat&quot;).

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

Basic vegan corned beef:

Wash and cut the desired vegetables into big pieces.

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

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

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

For a vegan corned beef and cabbage meal:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1675349679/i5mEgxnjM.mp4

A vegan corned beef recipe made with tofu.

corned beef 2

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

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!!!!

Skip the bread and make a Reuben bowl full of tempeh corn beef, sauerkraut, grains, greens, and raw veggies, and top with a tangy vegan thousand island dressing.

Reuben Bowl

tempeh

pickle juice

beet juice

brown rice

quinoa (or any grain of choice)

sauerkraut (drained and squeezed to remove an excess fluid.)

kale

grape tomatoes (halved)

dill pickles

onions

Vegan Thousand Island Salad Dressing

Remove tempeh from the packaging and cut it into equal-sized cubes.

Place in a small saucepan and cover with water.

Boil for 10 minutes.

Drain tempeh in a colander.

In a safe refrigerator container, whisk together pickle juice and beet juice.

Place tempeh in the base of the container with the marinade.

Place marinated tempeh in the refrigerator overnight.

When ready to cook the tempeh, pour off the excess marinade before cooking.

Tempeh Vegan Corned Beef

Preheat the air-fryer to 370 degrees.

Put tempeh pieces onto the air-fryer basket.

Air-fry for 7-10 minutes until browned.

Air-Frying Tempeh Corn Beef

Cut tempeh into equal-sized cubes.

Once the tempeh is marinated overnight, preheat the oven to 350 degrees

Place tempeh on a baking pan lined with parchment paper or a silicone baking mat, or use my favorite Copper Chef Crisper Pan.

Bake for 30 minutes.

Baking

While the tempeh cooks, heat the drained sauerkraut and red onions in a skillet.

Heat on medium-low until the onions become translucent and the sauerkraut heats through.

Cook the brown rice and quinoa separately, according to the package directions.

Once cooked, combine the brown rice and quinoa by stirring together.

Usually, I meal prep by cooking grains in advance to heat up quickly whenever I want to make a bowl recipe. 

Sauerkraut/Onions/Rice/Quinoa

Combine all the ingredients except for the diced pickles.

Blend until smooth.

Fold in diced pickles.

Refrigerate until ready to serve.

Vegan Thousand Island Dressing

Divide the ingredients into four separate bowls.

Place the dressing in the center of the bowl.

On one side of the bowl, add the warm grains and sauerkraut and onion mixture. 

Then, add the chopped kale, pickles, and tomatoes to the opposite side of the bowl.

Add pieces of tempeh corn beef around the bowl.

Garnish with chopped green onions. 

How to make a Reuben bowl

Kathy’s vegan recipes are always so good! I’m toadily going to try this one!

Top 3 vegan corned beef recipes from across the web

The most viewed vegan corned beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Vegan Corned Beef

Best Vegan Corned Beef (Seitan)

Reuben Bowl

Top 3 vegan corned beef recipes from across the web

The most viewed vegan corned beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Corned Beef

Best Vegan Corned Beef (Seitan)

Reuben Bowl

The most viewed vegan corned beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine