Vegan Corned Beef: A Plant-Powered Twist for St. Patrick’s Day

Are you ready to celebrate St. Patrick’s Day in true vegan style? Get your kitchen ready, put on some Irish tunes, and let’s dive into this mouthwatering recipe for Vegan Corned Beef. This hearty dish is perfect for your St. Patrick’s Day feast, or any time you’re craving a satisfying main course. Serve it with cabbage and potatoes, or transform it into delicious vegan corned beef reuben sandwiches. Trust us, the effort you put into making this meaty homemade seitan recipe will be well worth it!

A Plant-Based Twist on Traditional Corned Beef

Corned beef and cabbage is a classic dish cherished by many Irish-Americans on St. Patrick’s Day. Traditionally made by soaking fatty beef in a salty and vinegary brine for several days, it’s known for its bright pink color and incredible flavor. But who says you have to sacrifice your ethics for tradition?

Our vegan corned beef recipe stays true to the essence of the traditional dish while offering a plant-based alternative. We’ve updated the ingredients and methods, creating a meaty texture that carnivores won’t believe isn’t beef. Plus, the leftovers are perfect for making tasty vegan reuben sandwiches or corned beef hash the next day.

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Ingredients for Vegan Corned Beef

Don’t be intimidated by the seemingly long list of ingredients. Most of them are spices and pantry staples. Here’s an overview of what you’ll need:

  • Beet puree: Canned sliced or whole beets (avoid candied beets)
  • Seitan dough: Vital wheat gluten, all-purpose flour, brown sugar, sea salt, ground cumin, onion powder, garlic powder, ground cinnamon, ground allspice, ground mustard, and melted refined coconut oil
  • Spice rub: Ground black pepper, sea salt, ground mustard, and ground allspice
  • Brine: Reserved water from canned beets, water, beet puree, mushrooms, crushed garlic cloves, rice wine vinegar, ground black pepper, sea salt, allspice berries, and ground mustard

A Note for Beet-Haters

If you’re not a fan of beets, don’t worry! Our vegan corned beef doesn’t taste like beets at all. The final result is a deliciously meaty flavor without any overwhelming beet taste. Beets add a vibrant pink color and incredible health benefits without compromising the flavor.

How to Make Vegan Corned Beef

This recipe requires a bit of time and planning, but we promise it’s well worth the effort.

Step 1: Make the beet puree.

Start by draining the water from the canned beets and blending them in a food processor until you have a smooth puree. Set it aside for later use in the recipe.

Step 2: Make the seitan dough.

In a large mixing bowl, whisk together vital wheat gluten, all-purpose flour, and a variety of spices. Create a well in the center and add melted refined coconut oil and beet puree. Stir until combined, then knead the dough for about a minute with your hands.

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Step 3: Add the rub.

Sprinkle a mixture of black pepper, ground mustard, ground allspice, and sea salt onto a piece of plastic wrap. Place the seitan dough on top, sprinkle more spices, and wrap it tightly. Let the dough rest in the fridge for at least an hour or overnight.

Step 4: Slow cook the vegan corned beef.

Prepare the brine by combining all the ingredients in a slow cooker set on low heat. After the dough has rested, unwrap it and add it to the slow cooker. Cook on low for 2 hours, then flip and cook on high for another 2 hours.

Step 5: Prep the seitan corned beef for baking.

As the slow cooker finishes, preheat your oven to 275F and grease a casserole dish. Sprinkle black pepper and sea salt into the dish, then carefully place the roast on top. Pour some liquid from the slow cooker over the roast and sprinkle with more salt and pepper.

Step 6: Bake the seitan.

Place the dish in the oven and bake at 275F for 45 minutes. Flip the roast, pour more liquid from the slow cooker, and sprinkle with salt and pepper. Bake for another 45 minutes.

Step 7: Finish and enjoy!

Allow the roast to cool for 20-30 minutes before slicing. Serve with cabbage and boiled potatoes for a traditional St. Patrick’s Day meal that will impress everyone at the table.

Tips and Tricks for Perfect Seitan Corned Beef

To achieve the best results, here are some tips inspired by the amazing Connie from Connie’s RAWsome Kitchen:

  1. Plan ahead: Letting the seitan dough rest in the fridge for at least an hour improves the texture and yields fantastic results.
  2. Embrace experimentation: Cooking should be fun and experimental. Don’t be afraid to try new things and make mistakes. It’s how you discover culinary miracles like this vegan corned beef recipe.
  3. Beet magic: Beets add the iconic pink color without the harmful effects of nitrites. They are a healthy and tasty addition to this recipe.
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More Vegan Seitan Recipes

If you’re loving the versatility of seitan, we have more recipes to tantalize your taste buds:

  • Seitan Ham Roast with a Pineapple Mustard Glaze (a holiday favorite!)
  • How to Make Seitan Sausages
  • Stuffed Vegan Roast for Thanksgiving

Give these recipes a try, and don’t forget to share your creations with us! We’d love to hear how it went and see your drool-worthy photos on Instagram. Tag us @theplantpowercouple and let us know what you think.

Enjoy this vegan corned beef recipe and have a fantastic St. Patrick’s Day, friends!

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