4 years ago10,000+ Views
So what's a proper St. Patrick's spread without corned beef? How about vegan corned beef? I love this bean-and-seitan-based recipe because the corned beef is actually so versatile. You can use leftovers to make a delicious deli sandwich (like a reuben!) or chop it up to make some corned beef hash later on in the week.

Vegan Corned Beef

(Makes 1 'roast')
1/2 cup chickpeas
1 tbsp oil
1 cup water
2 tsp seasoned salt
1 tsp salt
2 tsp smoked paprika (If you don't have smoked paprika, use regular paprika and an extremely tiny amount of liquid smoke.)
1/2 tsp cloves
1/2 tsp allspice
1 tsp dried mustard
4 dried juniper berries, crushed into powder (If you can find this ingredient, great, but if you can't, you can still make an equally delicious corned beef without it.)
1 1/4 cups wheat gluten (seitan)
1) Get water on its way to steaming in your steamer. Place chickpeas in a food processor and process until smooth. Add everything else except the wheat gluten and process.

2) Transfer to a bowl and mix in the wheat gluten with a fork. Knead for a minute or so to get everything mixed.
3) Shape into a rectangle (about 8" x 5") and wrap in foil. Double fold the seams so the seitan will steam properly.
4) Steam for 45-60 mins. The seitan must swell against the foil, so make sure that happens before you remove it from the steamer.
5) Let cool and bit, then thinly slice and serve.

This is crazy talk!
f hi up o
I just keep reading the ingredients thinking 'how?! how?!! HOW?!"
I read this recipe simply because I couldn't figure out how you'd vegan-ize it not because I like corned beef hahah
@nokcha My sister used this recipe last St. Patrick's Day, and it really really works!