Vegan Corned Beef Reuben
Cut into thin for an iconic seitan reuben sandwich, or chop it up and use it in stews.
Ingredients
Ingredients:
- 1 ⅓ cups vital wheat gluten
- 2 tsp onion powder
- 3 tsp garlic powder
- 1-2 tsp paprika or smoked paprika
- 1 tbsp mustard prepared mustard
- ⅓ tsp coriander
- ½ tsp allspice
- ⅔ tsp cloves
- ½ tsp ginger
- 2 oz nutritional yeast
- 4 oz kidney beans drained and rinsed
- 1-2 tbsp tomato paste
- 2 tsp vegan Worcestershire sauce or sub soy sauce or liquid aminos
- 1 1/2 cups vegetable broth preferably beef-flavored
- Kosher salt to taste
- 2 tsp oil optional
Instructions
Instructions
- Combine all of the dry ingredients in a large mixing bowl. Set them aside.
- Blend the beans with the wet ingredients until smooth.
- Mix the wet and dry ingredients. Knead the dough until it becomes springy and firm
- Seal firmly in foil and heat for 1 hour to steam. If your pot starts to dry out, add more water.
- Preheat the oven to 350°F. Cover for the last 30 minutes of cooking for a firmer texture. (See note)
- Chill or freeze for later uses in a sealed container for up to one week.
Notes
- Mustard to ginger must be ground.
- Add 2 cups vegetable broth and 1 tbsp pickling spices, bake the pickling in a dutch oven for 1.5 hours. (Optional)
- If you're using pre-made vegetable broth, cook the beets in it to extract their color. Alternatively, for the effect shown in the photos, add beet juice to the braising liquid in your Dutch oven.
Nutrition
Calories: 1091kcalCarbohydrates: 87gProtein: 161gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 1878mgPotassium: 2104mgFiber: 26gSugar: 7gVitamin A: 1179IUVitamin C: 17mgCalcium: 315mgIron: 17mg
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