This easy vegan seitan corned beef recipe is so delicious. Serve it with cabbage and potatoes, and it's a great recipe for St. Patrick’s Day when you slice it and put it in a Rueben, or, you can make a savory corned beef hash with it.
More seitan recipes you’ll love
Like all recipes, it’s about the seasonings, and our corned beef seitan recipe isn’t any different.
Classic corned beef is soaked in a brine made up of a variety of spices, particularly coriander, mustard, anise, bay leaves, allspice, black pepper, cardamom, ginger, salt, and juniper berries.
We’ve seen recipes with all of the above ingredients and a select group of them.
Our recipe has many of the key ingredients to get the perfect flavor, although we couldn’t find juniper berries, so we left them out, and it still tastes great.
We figured that if we couldn’t find them, you might have a difficult time as well.
Beets give the seitan a realistic color. You can leave it out if you don’t have one.
If you don’t like beets, don’t be afraid to add them, because you can’t taste them.
How to make it
If you’re a vegan or a vegetarian, you’re going to love this recipe, because now you can eat corned beef again!
This is an easy seitan recipe and can be used in any recipe that calls for a meaty bite.
Preheat the oven to 350˚F (176˚C) while you prepare the seitan.
For the best result, toast the spices. This releases the oil in the spice and boosts the flavor.
Just put the spices in a pan and toast on medium heat for approximately 2 minutes, shaking or stirring the spices often.
In a medium mixing bowl, whisk the vital wheat gluten and the spices until well combined.
Add the beet and remaining ingredients to the blender or food processor and blend until the beat is completely broken down. You shouldn’t detect any solids.
Stir the beet mixture into the seitan mixture until if forms a stretchy ball of dough.
If the dough feels too sticky, add a little more wheat gluten, if it feels too dry, add a little water. It should be slightly tacky, not too wet or dry.
Knead the dough on a lightly floured (with the wheat gluten) flat surface for 6 minutes and form it into a log or any shape you like.
Line a piece of aluminum foil with parchment paper and tightly wrap the seitan in the foil and bake on the middle rack for 50 minutes.
Let it rest in the foil for 15 minutes and then unwrap it.
- Like all flour, humidity can make the dough too dry or wet when you add the wet ingredients.
- If the dough feels crumbly and won’t stick together, add 1 tablespoon of water at a time until it becomes slightly tacky and the dough is stretchy.
- If the dough is too wet and sticky, add 1 tablespoon of vital wheat gluten at a time until it’s slightly tacky and stretchy.
- Make sure that you knead the dough for the full 6 minutes. This will improve the texture.
- If you have the time, prepare the seitan loaf the day before. The flavors and texture are even better the next day.
How to store it
Store it wrapped in the refrigerator for up to 5 days.
Freeze in an air-tight container for up to 3 months. Thaw in the refrigerator.
More vegan St. Patrick’s Day recipes
Make our vegan seitan corned beef recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Vegan Seitan Corned Beef
- 2 cups vital wheat gluten
- 1 tablespoon onion powder
- 2 teaspoon coriander
- 1 teaspoon dry mustard
- 1 teaspoon allspice
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon cloves
- sea salt to taste
- 1 teaspoon cracked black pepper
- 1 cup water
- ¼ cup steamed beet See Note
- 2 tablespoon vegan Worcestershire sauce See Note
- 1 tablespoon tomato paste
- 1 teaspoon maple syrup or brown sugar
- Preheat the oven to 350°F (176°C)
- In a small pan on medium heat, toast the 1 tablespoon onion powder, 2 teaspoon coriander, 1 teaspoon allspice, ½ teaspoon ground ginger, ½ teaspoon cinnamon, and ⅛ teaspoon cloves until they release their oils and become fragrant. Approximately 2 to 3 minutes. Stir frequently.
- In a medium mixing bowl, whisk the vital wheat gluten, the toasted spices, 1 teaspoon dry mustard, 1 teaspoon cracked pepper, and salt to taste until well combined.
- In a blender, blend the 1 cup of water, ¼ cup steamed beet, 2 tablespoon vegan Worcestershire sauce, 1 tablespoon tomato paste, and 1 teaspoon maple syrup or brown sugar and blend until you can’t see any solid pieces of the beet.
- Pour the beet mixture into the vital wheat gluten mixture and stir until well combined and it turns into a stretchy ball of dough.
- On a flat surface, lightly floured with wheat gluten, knead the seitan for 6 minutes and roll it into a 8 to 10 inch (20-25 cm) log and wrap in a piece of parchment paper and then roll it up tight in aluminum foil. Bake on the middle rack for 50 minutes. Remove from the oven and let it sit for 15 minutes.
- Wizard’s makes a vegan Worcestershire sauce, as well as a gluten-free version.
- Annie’s also makes a vegan Worcestershire sauce.
- The beet adds color, you can’t taste it, so feel free to leave it out if you want.