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If you think corned beef has to come from a cow, let’s kindly toss that idea into the nasty garbage filled current of the Hudson River. This vegan corned beef recipe delivers everything you love about the deli classic—deep, smoky, salty goodness—without the whole "was once mooing" part. Whether you’re prepping for a St. Paddy’s Day feast or just craving a no-compromise Jewish deli sandwich stuffer, this banger’s got you covered.
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Corned beef has been a staple of Irish and Jewish delis for over a century, first taking off in the 19th century when Irish immigrants in America swapped pricey pork for cured beef brisket. But let’s be real: the magic isn’t in the meat—it’s in the brine, the slow cooking, and the layers of deep, umami-packed flavor. This version ditches the cow and keeps everything that makes corned beef great: the spice rub, the slow simmer, and that unmistakable savory-salty punch.
Piling this into a vegan Reuben with sauerkraut, melty dairy-free cheese, and a slather of Russian dressing? Absolutely the move. Or serve it hot with a ladle of mushroom gravy (or vegan brown gravy, or heck, even a rich vegan sausage gravy) alongside a heap of dairy-free mashed potatoes. This is the kind of recipe that makes people do a double-take and say, “Wait… this is vegan?”
Jump to:
🥰 Why you’ll adore this vegan corned beef recipe
✅ Tested and Approved Worldwide: Like all my vegan recipes, this one was tested by a team of hundreds of recipe testers, and they all seriously nailed it. So if you’re wondering if it works, the answer is an enthusiastic, sandwich-stuffing YESSSS.
🔥 Unreal Meaty Texture: The magic of vital wheat gluten and a food processor technique gives this vegan corned beef seitan that ultra-meaty, sliceable texture. It holds up in sandwiches, hashes, or straight-up snacking. Say goodbye to crumbly, sad seitan—this one’s got meaty chew for days.
✊ Vegan AF: Like all of my vegan Jewish recipes, this one contains no beef, no gelatin, and no mystery meat. No adorable cows were inconvenienced in the making of this corned beef, and that’s a win for everyone (except maybe Big Deli).
🍖 Vegan corned beef ingredients
Canned Beans
White beans provide a starchy, slightly creamy element that helps diversify the protein, and make the finished product less tough. The bean liquid (aka aquafaba) acts kinda as an egg replacer, boosting the structure of the seitan (the vegan meat substitute in this recipe). This is the same bean liquid wizardry that makes my vegan chicken recipe so tender. If you don’t have navy beans, cannellini or great northern beans work just fine—don’t sweat it.
Bouillon Paste
Better Than Bouillon’s No-Beef paste is your beefy flavor bomb, your umami boost. Made from vegetables, yeast extract, and a whole bunch of other seasonings, it’s the secret to mimicking that deep, slow-cooked flavor of traditional corned beef without needing hours of simmering.
Their No-Chicken Bouillon, which I use in my vegan drumsticks and vegan Mexican rice, also works great in this recipe if you want a slightly lighter, but still deeply savory, flavor. If you can’t find this brand, any strong vegetable bouillon paste or a mix of soy sauce and mushroom powder can step in.
Mushroom Powder
Mushroom powder adds that meaty depth and richness that makes this corned beef taste like it’s been slow-cooked for hours—even though it hasn’t. Ones made from porcini are especially clutch, bringing that meaty, umami depth that makes my vegan ham and vegan yakisoba so ridiculously satisfying. If you don’t have porcini, shiitake powder will still do the job, just with a slightly different flavor.
White Miso Paste
Miso, a fermented soybean paste from Japan, adds saltiness, depth, and an extra hit of umami for that legit meaty tasting seitan. White miso is the mild one, with a slight sweetness. Don’t have any? Doenjang, taucu, or red miso will get you that funkier, deep salty taste too.
Vegan Hoisin Sauce
Hoisin sauce, often called Chinese barbecue sauce, adds a little sweet and a little smoky to the mix, helping balance the saltiness of the other seasonings. If you don’t have hoisin, some kecap manis or vegan worchestershire sauce is great to use in its place.
Vital Wheat Gluten
Let’s be real—there’s no substitute for this in a vegan “meat” recipe. The gluten gives the corned beef its chewy, meat-like texture. If you’ve made my vegan pepperoni, vegan hot dogs, or vegan Italian sausage before, you know what’s up. Vital wheat gluten is the base for all your vegan meat dreams.
Old Bay Seasoning
Old Bay is an American spice blend with a mix of celery salt, paprika, and ground mustard. It adds just the right amount of heat and depth to your corned beef’s basting mix. I also use it in my vegan fried chicken to keep things well-seasoned.
Don’t have it? Another great option is Chef Paul Prudhomme's Blackened Redfish Magic. Otherwise just do your own homespun thing by mixing celery salt, smoked paprika, and a pinch of nutmeg for that same signature flavor.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯 Variations
Vegan Corned Beef and Cabbage
This is your St. Patrick’s Day classic. Slice up that corned beef and throw it in with some green cabbage, potatoes, and carrots. A little mushroom stock, maybe some vegan butter, and bam—you’ve got yourself a hearty, soul-warming meal. 🍀
Vegan Corned Beef Hash
Breakfast game strong with this one. Chop up your corned beef, throw it in a skillet with some diced potatoes and onions, and fry it all up. This is essentially the non-kugel version of yapchik—crispy, savory, and just perfect for brunch.
📖 How to make vegan corned beef
No guesswork needed—follow the step-by-step photos and helpful tips for perfect vegan corned beef. Or skip to the bottom for the recipe card you can print!
Step One
Blend Me Your Ear and I’ll Sing You a Song:
Combine the tofu, canned white beans with their liquid, No Beef Better Than Bouillon, Dijon mustard, miso paste, olive oil, liquid smoke, garlic powder, ground coriander, smoked paprika, mushroom powder, and grated beet in a blender or food processor, blending until the mixture becomes completely smooth.
Step Two
Wheat, Pray, Love:
Transfer the blended mixture to a food processor, add the vital wheat gluten and pea protein, and process for 2 minutes until the dough takes on a slightly stringy, elastic texture.
✅ I know. A full 2 minutes in the food processor might seem like and eternity, but its important for the gluten development. You will probably need to hold your food processor with both hands as it runs so it doesn’t wobble off the counter, but this step can’t be skipped.
Step Three
Dough Not Disturb:
Let the dough rest for 8 minutes so the gluten relaxes, then shape it into a compact, tubular loaf on top of a lightly oiled sheet of parchment paper. Wrap the parchment around the loaf, and then tightly wrap it again in aluminum foil.
Step Four
H₂OMG:
Fill a large pot with water and bring it to a boil over high heat. Lower the wrapped seitan loaf into the pot, making sure it's fully submerged, then immediately reduce the heat to medium-low. Cover and let it simmer for 45 minutes, maintaining a gentle simmer without boiling, then carefully remove the loaf and allow it to rest for 10 minutes.
Step Five
Liquidating Assets:
Preheat the oven to 375°F (190°C). Lightly grease a baking dish that’s large enough to hold the loaf without crowding.
In a small saucepan over medium heat, whisk together the vegetable stock, tomato paste, cornstarch, ground coriander, black pepper, thyme, Old Bay seasoning, hoisin sauce, and olive oil for 2 minutes until the mixture is smooth and thickened.
Step Six
My Achy Bakey Heart:
Place the loaf in the prepared baking dish, brush it generously with about half of the basting mixture, cover the dish with foil, and bake for 30 minutes.
Step Seven
Baste and Confused:
Flip the loaf, brush it again with the basting liquid, and continue baking uncovered for 30-35 minutes until the exterior darkens and develops a crust without becoming too dry.
Step Eight
Wrap Battle:
Remove the loaf from the oven, let it rest for 10 minutes, then re-wrap the pan tightly in foil and refrigerate for at least 6 hours, or ideally overnight.
✅ Be patient. This Chilling time helps firm up the seitan so that you can super thingly slice it, which is sorta crucial for sandwiches and stuff like that.
Step Nine
Deli Parton:
Use a very sharp knife or a meat slicer to cut the seitan corned beef into thin slices, perfect for sandwiches or other dishes.
✅ If you don't have a meat slicer and still want to slice this crazy thin, you can partially freeze the corned beef and verrrrry carefully slice it thinly using a mandolin.
💡 Serving Ideas
Okay, this is a no-brainer. Take that vegan corned beef, pile it onto some toasted rye, add sauerkraut, dairy-free cheese, and slather on a good Russian dressing. You’ve got yourself a sandwich that might just make you a Reuben convert for life. Need the full breakdown? Here’s the Vegan Reuben Sandwich recipe to keep it foolproof. (And maybe grab some extra napkins. Things are about to get messy.)
If you’re building a full deli spread, a crisp dill pickle and a scoop of kasha varnishkes—nutty buckwheat groats tossed with caramelized onions and pasta—are a solid move. Or go for a heartier route with a warm, golden vegan potato kugel and a steaming bowl of vegan matzo ball soup.
And because no deli-style feast is complete without dessert, finish strong with a batch of Vegan Rugelach—buttery, flaky, cinnamony-jam-filled perfection that’s impossible to eat just one of.
👉 Top tips
- Actually Overdo the Kneading: When working with vital wheat gluten, process the dough until it turns into an alien-looking stringy nightmare. This is pretty important for the final seitan to have an awesome, meaty consistency.
- SUPER IMPORTANT: Maintain a very gentle simmer during the cooking process; boiling WILL make the seitan tough and compromise the final result.
- Rest Before Slicing: Allow the cooked seitan to cool completely before slicing; this ensures cleaner cuts and better texture for your dishes.
- No Meat Slicer? You can partially freeze the seitan (for about an hour) and then slice it carefully on a mandoline. Freezing it makes it less prone to tearing.
🤷♀️ Recipe FAQs
Welp, I haven’t eaten meat since the year 2000, so asking me is kinda like asking a 16th-century monk how McDonald's compares to a home-cooked meal. But what I can tell you is that traditional corned beef gets its flavor from a long brining process with salt and spices—so I took all that seasoning magic and gave it a new home in a totally plant based form.
Liquid smoke, soy sauce, and pickling spices bring the deep, umami-packed, slightly tangy bite you expect, while a chewy, layered texture gives it that deli-style feel. If you’re after something smoky, salty, and stackable, this vegan version absolutely delivers—without the whole "being made from a cow" thing.
Yes, vegan corned beef can be frozen for extended storage. After cooking, let it cool down completely, toss it in an airtight container, and freeze. When you're ready to bring it back into your life, just thaw it in the fridge overnight, and you’re golden. Freeze it for up to 3 months, no problem.
While a food processor makes quick work of blending everything into a smooth, uniform mixture, you can absolutely make this without one. If you have a stand mixer, let it run with the dough hook for 12 minutes to develop the perfect texture. Otherwise, you can mash the beans and tofu by hand, whisk the liquids separately, and mix everything together in a bowl—just be prepared to put in a little elbow grease to get it fully incorporated.
🧊 Refrigerating:
Store that glorious hunk of vegan corned beef in an airtight container or wrap it in parchment paper and tuck it into a sealed glass container. It will stay fresh in the refrigerator for up to 5 days. For best texture and flavor, slice it only when you're ready to use it.
🔥 Stovetop Reheating:
For best results, heat your sliced corned beef in a pan over medium heat for 3-5 minutes, flipping it a few times until it’s heated through. If you're reheating the whole loaf, add a splash of veggie broth or water to help it along, cover it, and let it steam for about 8-10 minutes on low heat.
🔥 Oven Reheating:
Preheat the oven to 350°F (about 175°C). Wrap the corned beef in parchment paper and place it in a covered baking dish with a splash of vegetable broth. Bake the whole loaf for about 15-20 minutes (10 minutes for slices).
⚡️ Microwave Reheating:
Place slices on a microwave-safe plate and cover with a damp paper towel to keep them from drying out. Heat on medium power in 30-second intervals until warmed through. This method works best for small portions rather than the whole loaf.
✌️ You'll love these vegan Jewish recipes too
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Learn to make plant-based meat from the seitan master himself, in this super-fun & informative class with Chef Adam Sobel!
Vegan Corned Beef
Ingredients
- 14 oz extra firm tofu pressed dry
- 15.5 oz. Canned navy beans including the liquid (or cannellini beans)
- 1 tablespoon No Beef Better than Bouillon
- 2 teaspoons dijon mustard
- 2 tablespoons white miso paste
- 2 tablespoons olive oil
- 1 ½ teaspoons liquid smoke
- 1 tablespoon vegan hoisin sauce
- 2 teaspoons garlic powder
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1 ½ teaspoons mushroom powder (optional)
- 3 tablespoons grated beet
- 1 ¼ cup vital wheat gluten
- ¼ cup unflavored pea protein powder
Basting Mix:
- ¾ cup unsalted vegetable stock or water
- 1 tablespoon tomato paste
- 1 tablespoon vegan hoisin sauce
- 2 teaspoons cornstarch or arrowroot
- 2 teaspoons ground coriander
- ½ teaspoon ground black pepper
- ½ teaspoon thyme
- 1 tablespoon old bay seasoning
- 2 tablespoons olive oil
Instructions
- Blend the tofu, canned white beans with their liquid, No Beef Better than Bouillon, Dijon mustard, miso paste, olive oil, liquid smoke, hoisin sauce, garlic powder, ground coriander, smoked paprika, mushroom powder, and grated beet in a blender or food processor until smooth.
- Transfer the mixture to a food processor and add the vital wheat gluten and pea protein. Process for a full 2 minutes until the dough starts to become stringy and elastic.
- Allow the dough to rest for 8 minutes to relax the gluten. Meanwhile lightly oil a sheet of parchment paper. Shape the dough into a long tubular loaf on the parchment, and then wrap the parchment around the dough. Then wrap the parchment wrapped dough tightly in aluminum foil.
- Bring a large pot of water to a boil over high heat. Lower the wrapped seitan loaf into the water, ensuring it is fully submerged. Immediately lower the heat to medium-low. Cover and simmer for 50 minutes, maintaining a low simmer without boiling. Carefully remove the loaf and let it rest for 10 minutes.
- Preheat the oven to 375°F (190°C). Lightly oil a baking dish that’s big enough to fit the seitan loaf.
- In a small saucepan over medium heat, whisk together the vegetable stock, tomato paste, cornstarch, ground coriander, black pepper, thyme, Old Bay seasoning, hoisin suace, and olive oil for 2 minutes until thick and smooth.
- Place the seitan loaf in the prepared baking dish and brush it generously with the basting mixture. Cover and bake for 30 minutes.
- Flip the loaf, brush with the rest of the basting mix, and continue baking for another 30-35 minutes, uncovered until the outside of the loaf forms a dark crust, without drying the loaf out.
- Remove from the oven and let rest for 10 minutes before wrapping the pan in foil and refrigerating for at least 6 hours or overnight.
- Use a very sharp knife or a meat slicer to slice the vegan corned beef thinly for sandwiches.
Notes
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Erik Schmid says
Just made the vegan corned beef, this is my second attempt at making a vegan meat. It filled the house with a wonderful smell, finally got to taste today, the texture is great very meat like, it’s better served warm, taste almost like corned beef, but really looks like and tasted if sliced thin. All in all a great recipe due to chef Adam sobel, now on to have a Reuben later this week. On too another vegan meat maybe chicken this time.
Adam Sobel says
Glad it came out nicely for ya. Any other tweaks YOU think the recipe could use to be even more corned beefy?
Diana says
Can this be made in a ham press in the oven?
Adam Sobel says
Absultuely. The steaming part of the recipe can def. be done that way. Not a lot of people have one of those, is why I didn't write the recipe that way.
Linda says
I had to make this to see if the corned beef sandwich would hold up to goodness--and my oh my--it did! The texture and flavor was very good and this recipe is a fun substitute for the meat version.