Vegan Corned Beef

Make this vegan corned beef for your St Patrick’s Day feast or any holiday! Serve it with cabbage and potatoes any time you want a good hearty main dish for dinner! (It also makes amazing vegan corned beef reuben sandwiches!)

subheading: For the beet puree:

2 15 oz cans sliced beets (NOT candied 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

⅔ cup beet puree

⅓ cup refined coconut oil , melted*

subheading: For the rub:

ground black pepper

sea salt

ground mustard

ground allspice

subheading: For the brine:

reserved water from canned beets

1 cup water

⅔ cup beet puree

1 cup mushrooms, roughly chopped (optional)

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 ground mustard

Note: Ingredients may have been altered from the original.

Directions at plantpowercouple.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer