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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