What Makes This Recipe So Good

It tastes convincingly like traditional corned beef and cabbage, without any of the meat! The seitan perfectly captures that classic, salty brisket flavor and texture.This recipe yields an entire meal. Not only do you get delicious vegan corned beef, but you get all the tasty, traditional vegetables to go with it.You can use this vegan corned beef to whip up an incredible vegan version of our Corned Beef Sandwich. Just use a vegan Thousand Island or Russian dressing!

Key Ingredients

Seitan – I’ve included the ingredients and the how-to for making your own homemade seitan “corned beef” below. If you want to use store-bought seitan, though, you absolutely can! One pound of store-bought seitan will work perfectly.Pickling Spices and Mustard Seeds – Since we’re not using traditional corned beef, you don’t get the spice packet that comes with it, BUT we can make our own with pickled spices and mustard seeds! These babies give your “corned beef” all of its incredible flavor. The pickling spices are usually things like allspice, coriander, cloves, ginger, and a few other spices.

Chef’s Tips

To get the flavor of the pickled seasonings and mustard seeds but don’t want them to stick to your vegan corned beef, put them in a tea infuser ball or wrap them in cheesecloth before you add them to the pot.Overworked seitan dough will be rubbery and, basically, gross. Pay close attention when you’re working with it in the food processor – you want a stringy, holey dough mixture.If you end up with leftovers, you can refrigerate the vegan corned beef one of two ways. Option 1 – seal it in an airtight container with some of the liquid from cooking. Use enough liquid to keep the seitan submerged. Option 2 – wrap the seitan tightly in foil or plastic wrap, then refrigerate it in an airtight container. Both of these methods should prevent the seitan from drying out. Leftovers will keep in the fridge up to 5 days.

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