Vegan Corned Beef (Seitan Roast)
First, make your beet purée: Drain 2 cans of sliced beets and reserve the liquid in a bowl.
Add the drained beets to a food processor and blend until smooth.
This will add the bright pink color to our seitan!
Next, whisk your dry ingredients in a bowl: wheat gluten, flour, and spices. Create a well in the center.
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.
Then, knead it for no longer than 1 minute to activate the gluten.
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
Place your seitan on top and sprinkle that with a large pinch of salt, pepper, ground mustard, ground allspice.
Wrap the seitan in the plastic wrap and place it in the fridge for at least an hour or overnight for best results.
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
Your seitan should have a nice marbled appearance after chilling. Add it to your slow cooker and cook on low for 2 hours.
Then, carefully flip the roast and cook on high another 2 hours.
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.
Place your roast in the baking dish and pour 1/4 cup of the brine over it.
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.
Let cool at least 10 minutes before slicing and serving and shocking everyone you know with this awesome vegan meat! 🥰🥰
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.