Not Beef Version of Corned Beef

Let's get in the kitchen, pour ourselves a potable, and turn upward the rebel music. We're celebrating St Patrick's Day vegan-style with this awesome Vegan Corned Beef!

For those of you lot who aren't already familiar, corned beefiness & cabbage is a dish many Irish-Americans see as a quintessential component of their St Patrick's Day traditions.

During the weeks leading up to the feast mean solar day, we run across this dish listed as a special at nearly every Irish gaelic pub in Philly. So obviously, we had to make our ain!

And make it we did…

Traditionally, corned beefiness is made by taking a fatty piece of beef and soaking information technology in a salty / vinnegar-y brine for several days.

Because this brine often contains nitrites, the meat has a bright pink color for which it'southward known. It'southward then often glazed or rubbed with some fresh blackness pepper and baked low & slow. All this results in a tender, flavorful roast.

For our vegan corned beef, we kept a lot of the traditional methods and flavor simply updated the ingredients.Once once more, this recipe proves that ane demand not surrender 1's ethics in favor of ane'due south traditions.

Aka, we're gonna to prove you lot how to make a totally kickass corned beefiness without anyone having to die.

Sounds pretty astonishing, right? 😉

How to Make Vegan Corned Beef

Offset, you'll make your seitan. This seitan recipe is a bit dissimilar from ones we take posted in the past, thanks in function to the AMAZING Connie from Connie'southward RAWsome Kitchen on YouTube.

If you lot're looking for some serious outside-the-box cooking inspiration, she's totally your girl! Hither's what we learned from Connie that helped make this dish incredible:

Instead of chickpea flour or nutritional yeast, try calculation some all-purpose flour to your seitan dough. It sounds totally weird, simply information technology improves the texture past leaps and premises. No more chewy, tough seitan!

One time your seitan dough is made, wrap it in plastic wrap and ready it in the fridge for at to the lowest degree an hour. I knowww this makes the procedure that much longer, but a petty planning ahead can go a long mode. Afterward we tried this tip, our seitan texture rocked.

Have FUN with information technology! Sometimes, especially when developing recipes starts to become your actual job 🙋, you forget that cooking is supposed to exist fun and experimental.

Mistakes and miracles are both going to happen when you pursue anything remotely creative (and I 100% believe cooking is a creative endeavour).

But you can't be so afraid of the mistakes that you stop trying new things. If you do that, you'll never get to the miracles. And this vegan corned beef recipe is ane of the miracles, btw. 😋

Connie also uses beets in many of her seitan recipes like we did in this seitan ham roast. That'due south something I knew I definitely wanted to do for this corned beef.

It's the perfect way to add together that iconic brilliant pink color to your vegan corned beefiness, sans the terrifying affects of nitrites. Seriously, Google search that stuff. It's pretty frightening.

A Note for the Beet-Haters

But for my beet-haters out in that location, I feel it's important to let y'all know that the end result does not at all sense of taste similar a beet. Trust me. I'm someone who has to concord her nose when cooking beets because the five-year-onetime picky eater in me just simply cannot.

But I do know how healthy they are, so I'm super pumped I found a way to make them virtually unrecognizable but still attain some of the killer health benefits. Always a score with that one!

More than Seitan Recipes to Try:

• Seitan Ham Roast with a Pineapple Mustard Coat (a holiday favorite!)
• How to Make Seitan Sausages
• Vegan French Dip Sandwiches

ALSO: Be sure to check out ALL our favorite vegan Saint Patrick'south 24-hour interval recipes in this circular-up!

If yous try this recipe for St Patrick's Day or anytime, we would Beloved to know how it went and come across your beautiful creations!

You tin can rate the recipe and get out a comment beneath or tag u.s. in your drool-worthy photos on Instagram. If you're non already post-obit, we're @theplantpowercouple, with the 'the'. 😉

And if you want to be sure you never miss a Establish Ability Couple recipe, don't forget to sign up for our email list.

We promise yous savour this vegan corned beef recipe equally much as we enjoyed creating it.

Happy St Patrick'south 24-hour interval, friends!

Yield: 4-6 servings

Slow-Cooker Vegan Corned Beef

Vegan Corned Beef that is as meaty and flavorful as whatever not-vegan version nosotros've always had simply fabricated from seitan in the slow-cooker! The gorgeous colour comes from beet puree.

1 hr, thirty Prep Time:

5 hour, thirty Cook Time:

7 hrTotal Time:

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4.8 based on 20 review(s)

Ingredients

For the beet puree:

• 2 xv oz cans sliced beets (NOT candied beets)

For the seitan:

• 1 cup + 2 Tbsp vital wheat gluten
• 3 Tbsp all-purpose flour
• 1 Tbsp dark-brown carbohydrate
• i tsp ocean common salt
• 1/2 tsp footing cumin
• 1/two tsp onion powder
• 1/2 tsp garlic powder
• 1/8 tsp ground cinnamon
• 1/8 tsp footing allspice
• 1/8 tsp ground mustard
• 2/3 cup beet puree
• one/iii loving cup refined kokosnoot oil , melted*

For the rub:

• ground blackness pepper
• ocean salt
• ground mustard
• ground allspice

For the brine:

• reserved water from canned beets
• 1 cup water
• 2/three cup beet puree
• i cup mushrooms, roughly chopped (optional)
• 2 - iii garlic cloves, crushed
• 2 Tbsp rice vino vinegar
• 1/8 tsp footing black pepper
• 1 tsp body of water salt
• i/2 tsp allspice berries
• 1/ii tsp basis mustard

Instructions

1. Offset, become your beet puree ready: Open up your cans and drain the water out of each of them, reserving it in a basin for the brine. Then, add all the sliced beets to your food processor and blend until a puree is formed. Fix this bated for now.
2. Next, make your seitan dough: In a big mixing bowl, whisk together the gluten, flour, and all the spices. Make a well in the eye of the mixture and pour in your melted refined coconut oil and 2/3 loving cup of the beet puree. Stir until combined. Then, go far there and knead the dough with your hands for well-nigh a infinitesimal.
3. Cut a piece of plastic wrap into a large rectangle and sprinkle on a pinch of black pepper, ground mustard, ground allspice, and sea salt. Identify the seitan dough on top of the seasonings and sprinkle the spices again on elevation of the loaf. And so, wrap the seitan dough tightly and stick it in the fridge for at least an 60 minutes or overnight.
4. While your dough rests, get your brine set by adding all the ingredients to your slow cooker and plow it on low. When fourth dimension's up, take your seitan out of the refrigerator, unwrap it, and add it to the slow cooker. Melt on low for ii hours, and then flip and cook on high for another 2 hours.
5. When the seitan has about 15 minutes left in the slow cooker, preheat your oven to 275F and grease a 9x9 baking dish. Sprinkle 1 tsp black pepper and 1/ii tsp sea salt into the bottom of the baking dish and carefully identify your roast on top of it. Take about i/4 cup of liquid from the slow cooker and pour it on top of the roast. Then, sprinkle it with another 1 tsp blackness pepper and 1/2 tsp sea salt.
6. Pop that babe in the oven and bake at 275F for 45 minutes. Then, use a spatula to carefully flip the roast, pour another ane/4 cup of liquid from the deadening cooker on top, and once more sprinkle with salt and pepper. Broil for another 45 minutes.
7. When the time is up, allow your roast to cool for at least twenty-thirty minutes before you slice information technology. Serve with cabbage & boiled potatoes for an awesome traditional meal. Enjoy!

Notes

*It'southward super important here to use coconut oil labeled "refined" and NOT one labeled "unrefined" or "virgin". Refined coconut oil has none of the coconut gustatory modality. Besides be sure to cook your coconut oil carefully on the stove or microwave before you mensurate it.

Leftovers can be stored in the fridge for up to a week or frozen for up to 6 weeks!

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