Vegan Corned Beef

FB: The Seitan Appreciation Society

Frances Jørgensen

Vegan Corned Beef

subheading: For the “beef”:

subheading: Dry:

3 cups (US) Vital Wheat Gluten

¼ cup 00 durum wheat semolina

¼ cup chickpea flour (I use roasted kind, it has a more pleasant flavor)

subheading: Wet:

½ cup pinto or red kidney beans

2 medium or 1 large eggplant, fire-roasted over gas stove fire or broiled in the oven, skin and majority of seeds removed - Pic. 2

1 onion+4 cloves of garlic chopped and sauteed till transluscent in a bit of oil Pic. 3

4 T COOKED red yeast rice (also known as red koji, not the same as regular red rice, you can get this ingredient from Asian store, cook it from scratch like you would regular rice, in water, till soft) or if using capsules, just add enough to give the dough desired color (5 to 7 capsules, if I had to guess) - Pic. 1

¼ cup coconut oil (measure and add while solid)

1 T marmite

2 T soy sauce or Bragg's

3 T dark miso paste (red, brown, barley or country style)

1 T mushroom seasoning or 2 to 3 T mushroom powder

2 T nutritional yeast

½ cup aquafaba

½ cup flavorful beer, I used Manzanita by Four Point Brewery

1 T prepared smooth Dijon or brown mustard

2 ½ tsp sea salt

1 T vegan Worchestershire

2 tsp ACV

1 tsp brown sugar

a generous pinch of each ground corriander, ginger, allspice, white pepper

subheading: for the white “fat” layer - courtesy of Julian Guy (totally optional, but adds to the realistic feel):

subheading: Dry:

80g Vital Wheat Gluten

4 tbsp tapioca starch

1 tsp agar agar powder

1 tsp fine sea salt

1 tsp maple syrup

¼ tsp garlic powder

subheading: Wet:

1 tbsp sushi vinegar

(any sweetened vinegar would work that is light in colour)

25g coconut oil

80 to 85g water or plant milk

subheading: Spice rub:

50g Crystal Diamond Kosher salt

15g sugar

1 T whole black peppercorns

1 T yellow mustard seeds

1 T whole coriander seeds

½ T allspice berries

3 to 4 whole cloves

½ T ground ginger or 6 to 7 slices of fresh ginger

5 bay leaves, roughly torn

Beef style broth (not needed if you are steaming it in IP): use your favorite ready-made vegan beef cubes or powder or paste (such as better than beef boullion etc) or make your own from scratch with roughly chopped onions, carrots, celery, smashed garlic cloves, soy sauce, umami powder, dried mushrooms (can use mixed) a drizzle of vegan worchestershire sauce, balsamic, dark miso (red, brown, barley, country style etc) and other things you consider “beefy”. I also like to add a smoky black cardamom pod (available in Mexican spices area) Beef style broth (not needed if you are steaming it in IP): use your favorite ready-made vegan beef cubes or powder or paste (such as better than beef boullion etc) or make your own from scratch with roughly chopped onions, carrots, celery, smashed garlic cloves, soy sauce, umami powder, dried mushrooms (can use mixed) a drizzle of vegan worchestershire sauce, balsamic, dark miso (red, brown, barley, country style etc) and other things you consider “beefy”. I also like to add a smoky black cardamom pod (available in Mexican spices area)

Directions at facebook.com

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