Vegan Corned Beef

Name: Vegan Corned Beef
Prep time: 14 min
Cook time: 1 h 30 min
Total time: 5 h 44 min
Yield: 3 lbs
Ingredients: 14 oz extra firm tofu; 15.5 oz. canned navy beans; 1 tablespoon No Beef Better than Bouillon; 2 teaspoons Dijon mustard; 2 tablespoons White miso paste; 2 tablespoons olive oil; 1 ½ teaspoons liquid smoke; 1 tablespoon vegan hoisin sauce; 2 teaspoons garlic powder; 2 teaspoons ground coriander; 2 teaspoons smoked paprika; 1 ½ teaspoons mushroom powder; 3 tablespoons grated beet; 1 ¼ cup vital wheat gluten; ¼ cup unflavored pea protein powder; ¾ cup unsalted vegetable stock; 1 tablespoon tomato paste; 1 tablespoon vegan hoisin sauce; 2 teaspoons cornstarch; 2 teaspoons ground coriander; ½ teaspoon ground black pepper; ½ teaspoon thyme; 1 tablespoon Old Bay seasoning; 2 tablespoons olive oil

User Reviews

4.5

6 reviews

Excellent

Prep Time
14 mins
Cook Time
1 hr 14 mins
Chilling Time
4 hrs
Total Time
5 hrs 44 mins
Servings
3 lbs
Calories
870 kcal
Course
Main Course
Cuisine
Israeli

Vegan Corned Beef

Joelle Ward

Report

Savory, smoky, and packed with classic deli-style flavor—this vegan corned beef nails that chewy, sliceable texture perfect for sandwiches, hash, or just straight-up snacking. Meaty (without the meat) and ridiculously satisfying, this is the kind of recipe that'll have everyone doing a double-take and saying, "Wait... this is vegan?"

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

14 oz extra firm tofu pressed dry
15.5 oz. canned navy beans including the liquid (or cannellini beans)
1 tablespoon No Beef Better than Bouillon
2 teaspoons Dijon mustard
2 tablespoons White miso paste
2 tablespoons olive oil
1 ½ teaspoons liquid smoke
1 tablespoon vegan hoisin sauce
2 teaspoons garlic powder
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 ½ teaspoons mushroom powder (optional)
3 tablespoons grated beet
1 ¼ cup vital wheat gluten
¼ cup unflavored pea protein powder

Basting Mix:

¾ cup unsalted vegetable stock or water
1 tablespoon tomato paste
1 tablespoon vegan hoisin sauce
2 teaspoons cornstarch or arrowroot
2 teaspoons ground coriander
½ teaspoon ground black pepper
½ teaspoon thyme
1 tablespoon Old Bay seasoning
2 tablespoons olive oil

Add to Shopping List

Instructions

Blend the tofu, canned white beans with their liquid, No Beef Better than Bouillon, Dijon mustard, miso paste, olive oil, liquid smoke, hoisin sauce, garlic powder, ground coriander, smoked paprika, mushroom powder, and grated beet in a blender or food processor until smooth.
Transfer the mixture to a food processor and add the vital wheat gluten and pea protein. Process for a full 2 minutes until the dough starts to become stringy and elastic.
Allow the dough to rest for 8 minutes to relax the gluten. Meanwhile lightly oil a sheet of parchment paper. Shape the dough into a long tubular loaf on the parchment, and then wrap the parchment around the dough. Then wrap the parchment wrapped dough tightly in aluminum foil.
Bring a large pot of water to a boil over high heat. Lower the wrapped seitan loaf into the water, ensuring it is fully submerged. Immediately lower the heat to medium-low. Cover and simmer for 50 minutes, maintaining a low simmer without boiling. Carefully remove the loaf and let it rest for 10 minutes.
Preheat the oven to 375°F (190°C). Lightly oil a baking dish that’s big enough to fit the seitan loaf.
In a small saucepan over medium heat, whisk together the vegetable stock, tomato paste, cornstarch, ground coriander, black pepper, thyme, Old Bay seasoning, hoisin suace, and olive oil for 2 minutes until thick and smooth.
Place the seitan loaf in the prepared baking dish and brush it generously with the basting mixture. Cover and bake for 30 minutes.
Flip the loaf, brush with the rest of the basting mix, and continue baking for another 30-35 minutes, uncovered until the outside of the loaf forms a dark crust, without drying the loaf out.
Remove from the oven and let rest for 10 minutes before wrapping the pan in foil and refrigerating for at least 6 hours or overnight.
Use a very sharp knife or a meat slicer to slice the vegan corned beef thinly for sandwiches.

Equipments used:

Notes

💪 Kneady by Nature:
Knead the dough until it develops a stringy, elastic texture—this is key to achieving a firm, meaty consistency.
Knead the dough until it develops a stringy, elastic texture—this is key to achieving a firm, meaty consistency.
🌊 Simmerlake:
🌊
Simmer the seitan gently and avoid boiling, as high heat will make the seitan tough.
Simmer the seitan gently and avoid boiling, as high heat will make the seitan tough.
🛤️ Cool Story, Bro:
🛤️
Let cooked seitan cool completely before slicing to ensure clean cuts and the best texture.
Let cooked seitan cool completely before slicing to ensure clean cuts and the best texture.

Nutrition Information

Show Details

Calories 870kcal (44%) Carbohydrates 68g (23%) Protein 82g (164%) Fat 32g (49%) Saturated Fat 4g (20%) Polyunsaturated Fat 6g Monounsaturated Fat 18g Sodium 2856mg (119%) Potassium 1108mg (32%) Fiber 14g (56%) Sugar 9g (18%) Vitamin A 970IU (19%) Vitamin C 5mg (6%) Calcium 293mg (29%) Iron 13mg (72%)

Nutrition Facts

Serving: 3lbs

Amount Per Serving

Calories 870 kcal

% Daily Value*

Calories	870kcal	44%
Carbohydrates	68g	23%
Protein	82g	164%
Fat	32g	49%
Saturated Fat	4g	20%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	18g	90%
Sodium	2856mg	119%
Potassium	1108mg	24%
Fiber	14g	56%
Sugar	9g	18%
Vitamin A	970IU	19%
Vitamin C	5mg	6%
Calcium	293mg	29%
Iron	13mg	72%