A gluten-free and vegan method to make a corned beef flavored meal from tofu, tempeh, or seitan.
Prep time: PT5M
Cook time: PT90M
Total time: PT95M
5 stars (30 reviews)
vegan corned beef, vegan corned beef and cabbage
- Make a flavored brine by adding water, salt, pickling spice, mustard, coriander seeds, a bay leaf, and a beet to a medium-sized pot.
- Boil the brine for about 10 minutes to get the spices to release flavor.
- Add thinly sliced tofu (or another meat alternative). (Cut about 1/4 inch thick).
- Simmer for about 5 minutes and then turn off the heat and let it sit for about 30 minutes. (or cover and put in the fridge until you are ready to bake).
- Preheat your oven to 375°F (190°C).
- Bake the tofu on an oiled cookie sheet at 375°F (190°C) for about 1 hour until it starts to get crispy at the edges. (exact cooking time will vary depending on moisture level and thickness of tofu or vegan "meat").
- Serve with cabbage and potatoes, mashed potatoes, or use as sandwich “meat” to make a vegan Ruben.
- Wash and cut the desired vegetables into big pieces.
- Add potatoes, carrots, and cabbage, plus and an additional cup of water to the brine once the tofu has been removed.
- Simmer the vegetables covered with a lid for about 30 minutes until potatoes are soft in the middle.
- Remove from the cooking water and serve with the baked vegan corned beef.