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Recipe- Seitan Corned Beef
The Lantern Vegan Family Cookbook
Brian McCarthy
1 gallon water (to boil loaf)
Dry Ingredients
2 cups vital wheat gluten flour
2 Tbs. granulated onion
2 Tbs. paprika
2 Tbs. whole fennel seed (coarsely
ground)
2 Tbs. whole caraway seed (coarsely
ground)
1 Tbs. salt
1 tsp. ground cloves
1 tsp. ground black pepper
Wet Ingredients
1 cup vegetable broth
1/2 cup olive oil
2 Tbs. molasses
1 Tbs. vinegar
Cheese cloth (one double thick 24-inch by 16-inch piece)
2 - 6-inch pieces of string
Instructions
1) In a large pot, bring 1 gallon of
water to a simmer.
2) In a large bowl, whisk together the gluten, onion powder, paprika, fennel, caraway, salt, cloves and black pepper.
3) In a separate bowl, whisk together the vegetable broth, oil, molasses, and vinegar.
4) Combine wet ingredients with the dry ingredients.
5) Form into a 5-inch by 8-inch loaf
that will be about 1_ -inches thick.
6) Place corned beef loaf on cheese
cloth and roll-up like a big flat rectangle tootsie roll (not to tight). Tie each end with a piece of string.
7) Place in simmering water, cover, and simmer for 1 hour and 15 minutes.
8) Take roast out of liquid and remove cheese cloth. Serve warm or place in refrigerator to make sandwiches with later.
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