➤ story by SARAH THOMPSON
As a longtime vegan, it’s been years since I’ve had corned beef on St. Patrick’s Day. I wish I could say I’m perfectly happy just eating cabbage, potatoes, and carrots, but realistically, those are just sides, and who’s truly satisfied eating just sides? Not me.
Years back, I had seen actress Alicia Silverstone make a corned beef sandwich on TikTok, using Unreal Deli Corn’d Beef, but at $26 per pound plus shipping, I just couldn’t justify getting it. Plus I’m impatient and didn’t want to wait a whole week for my food to arrive. Though I will say, I’m sure their “corn’d beef” is very good considering it got Alicia Silverstone’s stamp of approval!
Related: Turn Canned Corned Beef Into a St. Patrick’s Day Dinner
My search began and quickly ended as soon as I discovered the vegan corned beef recipe from Sarah’s Vegan Kitchen. This recipe had all the vegan-pantry staples I already have at home — ingredients that I imagine most plant-based households also have on hand, including tofu, nutritional yeast, vital wheat gluten, plus a bunch of other spices.
The Review
Every time I see a promising vegan recipe, I always go through the same thought process. Something along the lines of: there’s no way these banana peels will resemble anything close to pulled pork, I can’t imagine these enoki mushrooms will satisfy my craving for fried chicken. Et cetera. And yet, I’m pleasantly surprised every single time. Like clockwork, the same thing happened with this vegan corned beef. The texture nailed that familiar corned beef chew, the spices carried the flavor, and with a dab of mustard alongside cabbage and potatoes, I was instantly transported back to 2019 when I still ate meat.
If corned beef is calling your name this St. Patrick’s Day, give this recipe a shot and see for yourself just how tasty it is. Or, you know, follow Alicia Silverstone’s lead and just buy it. Either way, you won’t be stuck with only sides.
Unreal Deli Corn’d Beef 5 oz.
How to Make Vegan Corned Beef
recipe via SARAH’S VEGAN KITCHEN
Ingredients
- 1 (14 oz) package extra-firm tofu
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon ground mustard, or 1 tablespoon prepared mustard
- 1 teaspoon ground coriander
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
- 1 teaspoon ground ginger
- ¼ cups nutritional yeast
- 1 tablespoon tomato past
- 1½ cubes beef style bouillon (or 1 tablespoon bouillon paste; see notes)
- ½ teaspoon salt (or more, if using low-sodium broth)
- 2 tablespoons olive oil or other neutral oil
- 1½ cups vital wheat gluten
Directions
- Preheat oven to 350°F.
- Drain tofu and add to a food processor. (It’s not necessary to press it first. The liquid is figured into the recipe.)
- Add all remaining ingredients EXCEPT for the vital wheat gluten and purée until smooth. Scrape down the food processor as needed to ensure everything is evenly blended.
- Add in vital wheat gluten and process until mixture comes together in mostly one mass, effectively cleaning the sides of the food processor. This can take a few minutes. If the mixture seems overly wet and is sticking to the sides of the processor, add in extra vital wheat gluten 2 tablespoons at a time until the right texture is achieved. It should be firm enough that it springs back quickly and does not hold an indentation when poked.
- Shape the seitan into a log. Wrap it first with parchment and then tightly with aluminum foil, twisting the ends like a tootsie roll.
- Bake in preheated oven for 1 hour, flipping the log over at the halfway point.
- Allow seitan to cool for at least an hour before unwrapping. If you let it chill in the fridge fully, it will firm up and be easier to slice thinly for sandwiches.
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