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Learn how to make vegan corned beef, a protein-rich meat alternative with an eerily similar texture to the “real” thing! Made with tomato paste, liquid smoke, and even cinnamon, it’s easy to make this at home with my step-by-step recipe.
save this recipe!I traveled all over Ireland, and the food was delicious, but vegetarian options were hard to find. Corned beef was one that I knew I was never going to find vegetarian, so when I got home, I knew I needed to make my own vegan version!
This corned beef is made much like our other seitan recipes (we’re actually making the seitan!): by creating a gluten and water mixture and kneading it into a dough. It’s steamed (like seitan pepperoni!) and rubbed with a delicious blend of spices.
Use it in soup for a hearty, protein-rich addition, toss it in casserole, slice it up and eat it alongside veggies, or place it atop rye bread with cheese and sauerkraut for a classic Reuben sandwich!
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here’s what you’ll need
Seitan corned beef is made with a blend of gluten, wheat, and water, the same way we start all of our seitan recipes! Jump to the recipe card for the quantities.
Dough
- Gluten and Water: First, you will need vital wheat gluten to create the seitan base. Gluten creates a chewy texture that helps to replicate the texture of meat! We also need some water to mix it with.
- Tomato Paste: Add this to give the seitan savory umami flavor (along with a rich red color).
- Soy Sauce: Next, add soy sauce for a salty element.
- Nutritional Yeast: This will add even more savory flavor.
- Coconut Oil: Ensure that it’s solid and not melted. The solid coconut oil will give the corned “beef” little fat pockets, helping to replicate real meat.
- Liquid Smoke: This transforms the flavor of the dough. You can pick it up in most grocery stores or online!
- Seasonings: Season with salt, garlic powder, onion powder, ground mustard seed, ground black pepper, and a pinch of ground cinnamon.
make the spice rub
The spice rub is made from a blend of brown sugar, smoked paprika, ground black pepper, and ground coriander seed. Use 1 tsp of each!
How to make seitan corned beef
Seitan corned beef is made by first creating the seitan dough using wheat gluten and water. From there, shape the dough, season with the spice rub, steam, and slice! This is just an overview. Jump to the recipe card for the full instructions.
Step 1: Create the Dough
In a large bowl, stir together all of the dough ingredients until a ball forms.
Transfer the dough to a clean surface and knead for about 5 minutes, or until the dough is elastic and cohesive.
Step 2: Shape the Dough
Shape the dough into a rectangle. The thicker it is, the taller the slices will be. Combine all the spice rub ingredients in a separate bowl, then rub them to coat the entire loaf. Wrap the loaf tightly in aluminum foil, ensuring it overlaps so it doesn’t open during cooking.
Step 3: Steam the Seitan
Bring a pot of water with a steamer basket to a boil, and then place the wrapped loaf into the basket. Cover and let steam for 45 minutes.
Step 4: Cool and Slice
Remove the loaf from the basket and gently unwrap. Transfer the seitan to the fridge and allow it to cool (1 to 8 hours), then use a sharp knife to thinly slice it into corned beef.
Make sure you have solid coconut oil
Be sure to use solid coconut oil in making your seitan. This is specified because it contributes to the finished texture of your dish. If it’s not solid, transfer it to the fridge to cool down before using it in your recipe.
If you love seitan, you’ll love these
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Juicy Seitan Burgers
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Easy Vegan Meatballs | Seitan Meatballs
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Vegan Corned Beef Recipe (Step-By-Step Guide)
Ingredients
Dough
- 1 ½ cups vital wheat gluten, 180 g
- ½ cup water, 120 mL
- ¼ cup tomato paste, 50 g
- ¼ cup soy sauce, 60 mL
- ¼ cup nutritional yeast, 15 g
- ¼ cup coconut oil* should be solid, 50 g
- 1 tsp liquid smoke, 5 mL
- 1 tsp each salt, garlic powder, onion powder, ground mustard seed, ground black pepper
- ⅛ tsp ground cinnamon
Spice Rub
- 1 tsp each brown sugar, smoked paprika, ground black pepper, ground coriander seed
Instructions
- Dough: In a large bowl stir together all Dough ingredients until a ball forms. Transfer to a clean surface and knead for about 5 minutes, or until dough is elastic and cohesive (it will still be lumpy, that's okay!).
- Shape: Shape dough into a rectangle – the thicker it is, the taller your slices will be. Combine all Spice Rub ingredients in a separate bowl, then rub to coat the entire loaf. Wrap the loaf tightly in aluminum foil, making sure the foil overlaps so it doesn't open during cooking. Shape it as best as possible into a neat rectangle – the seitan will take on the shape of the foil packet as it steams!
- Steam: Bring a pot of water with a steamer basket to a boil, then place wrapped loaf into the basket. Cover and let steam for 45 minutes. (Keep an eye on the water level to make sure water doesn't all evaporate.)
- Cool: Remove loaf from the basket and gently unwrap. Transfer to the fridge and allow to cool (1 to 8 hours), then use a sharp knife to thinly slice into corned beef!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Tasted like Seitan. If you cover it up with sauerkraut or grilled veggies it is ok, but in no way would I ever say this tasted/had a texture like corned beef.
Thanks for letting us know, David!
If you are just steaming this in foil, I wonder if you could, alternatively, put it in a vacuum seal bag and sous vide it for 45 minutes (or more). After all, you aren’t searing it for outside color, just bringing it to a certain temperature, correct?
True! I haven’t tried this, but I think it could work!
Should I cover the seitan when it’s resting in the fridge 1-8hrs before slicing?
I’ve found most seitan to improve in texture and flavor if frozen and then later defrosted. I’ve made lots of different versions of seitan over the years.
From my experience, I’d recommend replacing the water with a “beef” broth/bouillon and 1 Tbsp dill pickle juice.
I’ll definitely save your version to reference for my next iteration of “corned beef”. I’m always looking for improvement ideas!
Flavor was great! I had some harder bits that were a little chewier… do you think I over kneaded or over steamed? Is it better to use a mixer?
Can’t wait to try the next batch
Thanks!
It could be just over steamed in those spots! The mixer would give more consistent results, yes (although I hand knead all of mine)!
Hi Sarah,
Do you have any suggestions for something that could replace the coconut oil? I am allergic to coconut, but I know the texture of the solid oil is important for so many recipes.
Thanks!
Hi Jack! I haven’t tried this with another oil because indeed we’re using it for that unique texture. You could try vegetable shortening thought?
The seitan is missing from the ingredients list. How much? What do you do with it?
Hi Judith! So you’re actually *making* the seitan here, not using it as an ingredient 🙂 A bit confusing!
Awesome! This loaf of seitan was so juicy.
I love your recipes and have been looking for a corned beef one! Can’t wait to try this one! Question- is it refined coconut oil (without the coconut flavor)? Thank you for sharing your delicious recipes!
Great question and yes, refined coconut oil is best here!