Vegan Corned Beef

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.

Equipment

Ingredients

Basting Mix:

Instructions

Notes

Nutrition