Empty My Fridge
Corned "Beef" Seitan // Vegan
Ingredients
- Extra firm tofu1 packet
- Onion powder2 tsp
- Garlic powder2 tsp
- Smoked paprika1 tsp
- Mustard · ground1 tsp
- Coriander seed · ground1 tsp
- Allspice · ground1 tsp
- Clove · ground½ tsp
- Ginger · ground1 tsp
- Nutritional yeast¼ cups
- Tomato paste1 tbsp
- Beef1 ½
- Salt½ tsp
- Olive oil2 tbsp
- Seitan1 ½ cups
Instructions
- Preheat the oven to 350°F (175°C).
- Drain the tofu and put it in a food processor. No need to press it; its liquid is part of the recipe.
- Add all the remaining ingredients except the vital wheat gluten and blend until smooth, scraping down the sides as needed so everything mixes evenly.
- Add the vital wheat gluten and process until the mixture forms mostly one mass and cleans the sides of the bowl; this can take a few minutes. If it is too wet and sticks to the sides, add more vital wheat gluten 2 tablespoons at a time. It is ready when it springs back quickly and does not hold a dent when poked.
- Shape the dough into a log. Wrap it first in parchment, then tightly in aluminum foil, twisting the ends like a tootsie roll.
- Bake for 1 hour, turning the log over at the halfway point.
- Let the seitan cool at least 1 hour before unwrapping. For thin slices, chill it fully in the fridge first, as it firms up and slices more easily.
Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.
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GingerBeefTomato pasteTofuExtra firm tofuSeitan
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