Blog Archives

Vegan Gourmand’s Baked Vegan “Corned Beef”

Reuben Sandwich1

Image above: Reuben Sandwich made with this Vegan “Corned Beef” recipe.

 

Just in time for St. Patrick’s Day. Here is my go to Corned Beef recipe. Enjoy!!

Dry Ingredients

1 ¼ cup wheat gluten

1/4 tsp fresh ground black pepper

1 tsp coriander

1 tsp salt

1/4 tsp ground cloves

1/4 tsp red pepper (optional)

1/4 tsp cinnamon

1/4 tsp allspice

Wet Ingredients

1 cup cold water

½ cup kidney beans, mashed

1 1/2 tsp coarse ground mustard

2 Tbs vegetable oil

1 tsp ginger root, very finely minced

1 clove garlic, finely minced

1 Tbs brown sugar

1 Tbs tomato paste

1. Preheat oven to 325°.

2. In a small bowl, mix together dry ingredients, wheat gluten through the allspice.

Dry

3. In a medium bowl, mix together remaining wet ingredients.

Wet

4. Combine the wet and dry mixtures together until well-blended, knead the mixture for few minutes to condition the gluten.

Dry & wet Combi

Seitan Ball

5. Stretch dough out from the ball then shape dough into a flat square like a slab of corned beef and wrap tightly in aluminum foil, folding the ends and corners to seal.

Seitan Wrap1

Seitan Wrap2

Seitan Wrap3

Seitan Wrap4

6. Bake for 35 minutes on a cookie sheet then turn over and bake an additional 40 min.

Seitab Cooked

7. Let cool fully; slice thin and serve. I use a meat slicer to get it thin and a consistent thickness.

Seitan Sliced

Servings: 4

The way I enjoy this the most is in a Reuben sandwich with Field Roast’s Vegan Chao Cheese, Vegan Thousand Island Dressing (See recipe below) and of course Sauerkraut all on good Rye bread. (I like Dave’s Rockin’ Rye)

Reuben Sandwich Pan

Reuben Sandwich1

 

Easy Vegan Thousand Island Dressing Recipe

  • 1 cup vegan mayonnaise (I like Vegenaise best)
  • 1/3 cup ketchup
  • 1/2 tsp onion powder
  • dash salt
  • 3 tbsp sweet pickle relish

Mix well and enjoy!

Vegan Gourmand’s Smoked Vegan Brisket Recipe

Sandwhich 3 Edited

So summer has just started and we are all thinking about those picnics and BBQs we will be attending. You now too can have a smoked Vegan BBQ’d Brisket Sandwich without the unhealthy side effects and be satisfied in your belly and in your conscience. It is so good I think it will even fool those meat eaters. I have been working on this recipe for about three weeks now and I think its ready to share with you, so here you go.  Enjoy!

Wet Ingredients For Brisket

¼ cup Bragg’s Liquid Aminos

¼ cup Sweet Baby Ray’s Hickory & Brown sugar BBQ sauce

½ cup water

2 TBS Vegetable oil

½ cup of Cannellini beans rinsed

1 TBS dark brown sugar

1 TBS tomato paste

Dry Ingredients For Brisket

1 ¼ cup Wheat Gluten

1 tsp fresh ground black pepper

Brisket Dry Rub

1/8 cup Chili powder

1/8 cup granulated garlic

1/8 cup granulated onion

1/8 cup smoked paprika (regular will work if you don’t have the smoked kind)

¼ cup packed dark brown sugar

1 tsp cumin

1 tsp black pepper

Preparation

Preheat oven to 325 F

Mix together all the Ingredients for the dry rub and set aside. This makes enough rub for about five briskets.

Mash the bean up with a fork in a separate bowl and add them to all the remaining wet Ingredients, whisk together well, making sure there are no large chunks of beans left.

Wet In 2-2

Mix together dry Ingredients.

Dry Ing-2

Combine wet and dry Ingredients together. Knead the dough for about 1 minute. I use my hands.

Dough

Shape and form the dough into the shape of a brisket with a thickness of about ¾ of an inch, it will thicken as it cooks.

Sprinkle some rub out onto a plate completely covering the bottom of the plate with the rub.

 Rub 1-2

Put the brisket face down on the plate and push lightly to be sure that the rub covers the brisket.

Rub 2-2

Sprinkle the rub over the top of the brisket to cover the surface of the brisket, knock off any excess rub.

Rub 3-2

Wrap the brisket tightly in aluminum foil sealing the ends.

Wrap 1-2

Place wrapped brisket on a cookie sheet and bake at 325 F for 35 minutes then turn over and bake an additional 40 minutes.

Wrap 4-2

Remove from oven and unwrap from foil, put directly into a smoker and smoke with apple wood.

Cooked-2

Smoke for a minimum of 60 minutes for light smoky flavor and 90 minutes for medium smoky flavor

 Smoker-2

Remove from the smoker re-wrap in aluminum foil and let cool slightly about 20 min, unwrap and slice thin or re-wrap in aluminum foil and refrigerate overnight then slice thin the next day.

Sliced Brisket-2Sandwich 4

Vegan Gourmand’s Baked Vegan “Corned Beef”

Reuben Sandwich1

Image above: Reuben Sandwich made with this Vegan “Corned Beef” recipe.

So I have been on this journey for a while now to find a good Vegan Corned Beef recipe. I think finally I have put together one that will satisfy any Vegan craving for the revered Reuben sandwich.

Dry Ingredients
1 ¼ cup wheat gluten
1 1/2 tsp coarse ground mustard
1/4 tsp fresh ground black pepper
1 tsp coriander
1 tsp salt
1/4 tsp ground cloves
1/4 tsp red pepper (optional)
1/4 tsp cinnamon
1/4 tsp allspice

Wet Ingredients
1 cup cold water
½ cup kidney beans, mashed
2 Tbs vegetable oil
1 tsp ginger root, very finely minced
1 clove garlic, finely minced
1 Tbs brown sugar
1 Tbs tomato paste

1. Preheat oven to 325°.

2. In a small bowl, mix together dry ingredients, wheat gluten through the allspice.

Dry

3. In a medium bowl, mix together remaining wet ingredients.

Wet

4. Combine the wet and dry mixtures together until well-blended, knead the mixture for few minutes to condition the gluten.

Dry & wet Combi

Seitan Ball

5. Stretch dough out from the ball then shape dough into a flat square like a slab of corned beef and wrap tightly in aluminum foil, folding the ends and corners to seal.

Seitan Wrap1

Seitan Wrap2

Seitan Wrap3

Seitan Wrap4

6. Bake for 35 minutes on a cookie sheet then turn over and bake an additional 40 min.

Seitab Cooked

7. Let cool fully; slice thin and serve. I use a meat slicer to get it thin and a consistent thickness.

Seitan Sliced

Servings: 4

The way I enjoy this the most is in a Reuben sandwich with Field Roast’s Vegan Chao Cheese, Vegan Thousand Island Dressing (See recipe below) and of course Sauerkraut all on good Rye bread. (I like Dave’s Rockin’ Rye)

Reuben Sandwich Pan

Reuben Sandwich1

 

Easy Vegan Thousand Island Dressing Recipe

  • 1 cup vegan mayonnaise (I like Vegenaise best)
  • 1/3 cup ketchup
  • 1/2 tsp onion powder
  • dash salt
  • 3 tbsp sweet pickle relish

Mix well and enjoy!

Vegan Southern Fried “Chicken”

Greetings Everyone!

I was surfing YouTube, watching some videos about cooking Seitan and I came across this one for Vegan Southern Fried “Chicken”.

It was so unique that I thought to myself, “This is something I must share with all my friends that follow me on Word Press!”

So sit back and enjoy this unique way of preparing and serving Seitan.

%d bloggers like this: