Slow-Cooker Vegan Corned Beef -

plantpowercouple.com

Garyplv

subheading: For the beet puree:

2 14.5 oz cans sliced beets

subheading: For the seitan:

1 cup + 2 Tbsp vital wheat gluten

3 Tbsp all-purpose flour

1 Tbsp brown sugar

1 tsp sea salt

½ tsp ground cumin

½ tsp onion powder

½ tsp garlic powder

⅛ tsp ground cinnamon

⅛ tsp ground allspice

⅛ tsp ground mustard seeds

⅔ cup beet puree

⅓ cup refined coconut oil, melted

subheading: For the rub:

ground black pepper

sea salt

ground mustard seeds

ground allspice

subheading: For the brine:

2 cups reserved water from canned beets

1 cup water

⅔ cup beet puree

1 cup mushrooms, roughly chopped

2 to 3 garlic cloves, crushed

2 Tbsp rice wine vinegar

⅛ tsp ground black pepper

1 tsp sea salt

½ tsp allspice berries

½ tsp mustard seeds

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