Learn how to make Seitan 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.
1tspeach 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
*Solid coconut oil is important for the finished texture. If your coconut oil is not solid, transfer it to the fridge so that it can cool down and become solid.Store corned beef in an airtight container in the fridge for 5 to 7 days.