Vegan Corned Beef (Seitan Roast)
First, make your beet purée: Drain 2 cans of sliced beets and reserve the liquid in a bowl.
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Add the drained beets to a food processor and blend until smooth.
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This will add the bright pink color to our seitan!
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Next, whisk your dry ingredients in a bowl: wheat gluten, flour, and spices. Create a well in the center.
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Pour 2/3 cup of the beet purée into the well along with 1/3 cup melted refined coconut oil. Stir until it comes together in a ball.
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Then, knead it for no longer than 1 minute to activate the gluten.
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Time for the dry rub! Place a large rectangle of plastic wrap flat on the counter. Sprinkle it with a large pinch of: pepper, salt, mustard, allspice
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Place your seitan on top and sprinkle that with a large pinch of salt, pepper, ground mustard, ground allspice.
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Wrap the seitan in the plastic wrap and place it in the fridge for at least an hour or overnight for best results.
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Next, add these to your slow cooker to make the brine: reserved beet water, 2/3 cup beet purée, mushrooms, garlic cloves, vinegar, and seasonings
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Your seitan should have a nice marbled appearance after chilling. Add it to your slow cooker and cook on low for 2 hours.
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Then, carefully flip the roast and cook on high another 2 hours.
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Finally, we slow roast! Preheat your oven to 275F and grease a 9x9 baking dish. Sprinkle salt and pepper in the bottom of the dish.
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Place your roast in the baking dish and pour 1/4 cup of the brine over it.
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Then, sprinkle the roast with more salt and pepper and bake for 90 minutes, stopping once to flip and repeat the brine / salt / pepper step.
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Let cool at least 10 minutes before slicing and serving and shocking everyone you know with this awesome vegan meat! 🥰🥰
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