Corned Beef Seitan
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-10
 
Ingredients
  • 1¼ c wheat gluten
  • ½ Tbsp ground mustard
  • ½ Tbsp pepper
  • 1 tsp coriander
  • 1 tsp salt
  • ½ tsp cloves
  • ½ tsp red pepper
  • ½ tsp cinnamon
  • ½ tsp allspice
  • 1 c cold water
  • ½ c kidney beans, mashed
  • 2 Tbsp oil
  • ½” ginger root, finely minced
  • 1 clove garlic, minced
  • 1 Tbsp brown sugar
  • 1 Tbsp tomato paste
Instructions
  1. Preheat oven to 325°.
  2. In a small bowl, mix together dry ingredients, wheat gluten through allspice.
  3. In a medium bowl, mix together remaining ingredients.
  4. Combine the wet and dry mixtures together until well-blended, and knead the mixture for few minutes to condition the gluten.
  5. Shape dough into a 9-10″ log and roll tightly (double-roll, if you have to!) in aluminum foil, twisting the ends to seal.
  6. Bake for 1 hour and 15 minutes, rotating once.
  7. Let cool fully; slice, and serve.
Notes
It’s easier to make thinner slices if you chill the log in the refrigerator for a couple of hours before slicing.
Recipe by Hell Yeah It's Vegan! at http://hellyeahitsvegan.com/vegan-reuben-corned-beef-seitan/