Description
This vegan corned “beef” is a flavorful, plant-based take on the classic dish, featuring tender, protein-packed seitan slow-simmered in a spiced broth. Paired with hearty vegetables like red potatoes, carrots, and cabbage, this dish is perfect for St. Patrick’s Day or any time you crave a comforting, savory meal. The deep, smoky, and slightly sweet flavors make it just as satisfying as the original—without the meat!
Ingredients
For the Vegan Beef:
1 ½ cups vegetable broth (or vegan beef-flavored broth)
4 cloves garlic (crushed or minced)
2 tablespoons olive oil
1 ½ cups vital wheat gluten
¼ cup chickpea flour
¼ cup nutritional yeast
1 teaspoon paprika
½ teaspoon cumin
1 teaspoon salt (or to taste)
A few drops vegan red food coloring or beet powder (optional, for color)
For the Broth and Vegetables:
8 cups water (or vegan beef-flavored broth or vegetable broth)
1 tablespoon salt
1 tablespoon brown sugar
½ tablespoon mustard seeds
2 tablespoons mixed pickling spices (divided)
10 small red potatoes
5 large carrots (peeled, cut into 3-inch pieces)
1 large head cabbage (outer leaves removed, cut into 8 wedges)
Instructions
Prepare the Seitan “Beef”: In a large bowl, mix together the vital wheat gluten, chickpea flour, nutritional yeast, paprika, cumin, and salt. In a separate bowl, whisk together the vegetable broth, minced garlic, and olive oil. Gradually add the wet ingredients to the dry, mixing until a dough forms. Knead for about 3–5 minutes until firm. Shape into a thick loaf.
Simmer the “Beef”: In a large pot, bring 8 cups of water or vegetable broth to a gentle simmer. Add salt, brown sugar, mustard seeds, and 1 tablespoon of mixed pickling spices. Carefully place the seitan loaf into the simmering broth and let it cook for 1.5 to 2 hours, turning occasionally. Keep the heat low to prevent boiling.
Cook the Vegetables: In another pot, bring fresh water or vegetable broth to a boil. Add the remaining 1 tablespoon of pickling spices. Add potatoes and carrots and cook for about 15–20 minutes. Then, add the cabbage and continue cooking for another 10 minutes, or until all vegetables are tender.
Slice and Serve: Once the seitan is done, let it rest for 10 minutes before slicing thinly against the grain. Arrange the sliced “beef” and cooked vegetables on a platter, ladle some of the broth over the top, and serve warm
Notes
- Do not over-knead the dough, or the texture will become too chewy.
- Simmer gently—boiling can make the seitan spongy rather than firm.
- For deeper flavor, let the seitan cool in the broth and refrigerate overnight before serving.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: American