vegan corned beef / roast beef / brisket

it’s always hard to find a fitting name for things, so I use what people probably know, even if one ot the other meat-eater cries “blasphemy” 😉

here I show two variants of the same recipe, one more lose and the other tighter. Both are meant to be deli sliced, though you can always cut thicker and fry them or whatever

vegan corned beef / roast beef / brisket (thwo methods)

two methods to create two versions of the same seitan piece
Course Aufschnitt
Keyword brisket, corned beef, roast beef

Equipment

  • steamer (or pot with steaming insert)
  • kitchen machine for kneading (only version 2)

Ingredients

spices

  • 1 tbsp salt
  • 1 tbsp no-beef broth
  • 1 tbsp ground garlic
  • 1 tsp onion powder
  • 1 tsp mustard powder (or ground seed)
  • 1/2 tsp cumin
  • 1/2 tsp ground caraway
  • 1 tsp marjoram
  • 1 tsp dry parsley
  • 1/4 tsp ground rosemary
  • 1 tsp ground black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp white wine vinegar
  • 2 tbsp nutritional yeast

everything else

  • 2 cup vital wheat gluten
  • 1/4 cup soy sauce
  • 1 3/4 cup beet root juice

Instructions

variant 1 ("lose")

  • mix all spices except the vinegar with the gluten
  • add vinegar, soy sauce and beet root juice, mix everything
  • let rest for 15mins
  • pack the seitan ball in muslin, and tie ends
  • alternatively you can use parchment paper and aluminium foil
  • if you packed in muslin, in your steamer prepare a broth, otherwise just put water in steamer
  • steam for 45mins at ~176°-194°F (80°-90°C)
  • as soon as it's cool enough to touch, unwrap
  • fry in a pan on all sides for a nice color, in the end deglaze with soy sauce
  • in a closed container let rest in the fridge for some hours, better over night

2.nd variant (tight)

  • after you mixed the gluten with liquids, put everything in a kneading machine
  • add 1/4-1/2 cup of gluten while kneading, one tbsp after another. While kneading watch the dough, it should come together, then stop adding gluten
  • knead for 15mins
  • continue with steps from version one, wrapping the dough

Video

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