Here’s my latest “corned beef”. It’s been a long time since I ate real corned beef, so I hope the flavor is close—it’s really tasty anyway! I didn't have any luck with the "stringiness", though-- I guess you'd need a special industrial TVP, or something, for that.

This gluten seems very soft when you first mix it, but it firms up just enough when it cools (not rubbery) and slices nicely. I made a much richer cooking broth this time, with more elements, which really helped the flavor. My husband loves it!

You can freeze the broth and re-use it—maybe adding another half a batch or new broth so that it’s at least 2 quarts. Actually, you can keep this and other seitan cooking broths going as “perpetual broths”, the way the Chinese do with “red cooking”—just make sure you freeze the leftover broth in between cooking batches of seitan. Strain off the old seasonings before adding new (the pickling spice, onions, etc.).

BRYANNA'S VEGAN "CORNED BEEF" (SEITAN) (March 4, 2002)

In a dry medium-sized bowl mix together:

DRY MIX:
2 c. pure gluten powder (Vital wheat gluten)
2 T. nutritional yeast flakes
1 tsp. onion powder
1/2 tsp. garlic granules
1/2 tsp. ground white pepper

In a quart measuring beaker whisk together:

WET MIX:
liquid from a 14 oz. (395 ml) can of sliced beets (use beets in a salad or soup)
(or possibly some fresh beet juice—I forgot to measure this—maybe 1/2 a cup?)
2 T. soy sauce
2 T. ketchup
2 T. maple syrup
cold water to make 2 and 1/2 c. total liquid

Pour the Wet Mix into the Dry Mix and mix well, but brifely. Pat the soft mixture down (some liquid may exude on the sides—that’s all right). Cover and let “rest” 60 minutes (no less).

In the meantime, make:

THE COOKING BROTH:
Mix in a large pot and bring to a boil, then keep at a simmer, covered:

7 c. water
1 c. soy sauce
1/2 c. ketchup
1/4 c. maple syrup (this might be a little sweet—you can play with this)
2 large onions, minced, OR 1/2 c. dehydrated onion flakes
1/4 c. balsamic vinegar
4 tsp. salt (this sounds like a lot, but it doesn’t make it overly salty—it’s a lot of broth)
4 cloves garlic, crushed OR 1 tsp. garlic granules
4 tsp. paprika
4 tsp. pickling spice
8 whole cloves

Slide the gluten out onto a clean counter and, with a rolling pin, roll the whole mass out, rolling only in one direction to make a flat, but not thin rectangle. Now fold it in half over itself and roll in the same direction to make a flattish “roast” about 2” thick.

Immediately, carefully pick up the “roast” and slide it gently into the simmering Cooking Broth.

Simmer gently (do not boil), covered, for 1 and 1/2 hours. Let the roast cool to room temperature in the broth, then remove it from the broth, wrap and refrigerate (or freeze some of it, perhaps), and strain the broth to freeze and re-use.

Slice the “corned beef” very thinly with a sharp knife to use in sandwiches with mustard.