Seitan Corned Beef

January 9, 2008

Has anyone attempted this recipe? :

http://www.lanternbooks.com/excerpt.html?session=bd84b575ddd770c1c1155793245c346d & cat=15 & id=1590560876 & expid=491

or

http://tinyurl.com/2vemn7

If so, what is the review of it?

- Hilary Friedman

- - - -

(text)

Recipe- Seitan Corned Beef

The Lantern Vegan Family CookbookBrian McCarthy

1 gallon water (to boil loaf)

Dry Ingredients2 cups vital wheat gluten flour2 Tbs. granulated onion2 Tbs. paprika2 Tbs. whole fennel seed (coarselyground)2 Tbs. whole caraway seed (coarselyground)1 Tbs. salt1 tsp. ground cloves

1 tsp. ground black pepper

Wet Ingredients1 cup vegetable broth1/2 cup olive oil2 Tbs. molasses1 Tbs. vinegarCheese cloth (one double thick 24-inch by 16-inch piece)2 - 6-inch pieces of string

Instructions

1) In a large pot, bring 1 gallon ofwater to a simmer.2) In a large bowl, whisk together the gluten, onion powder, paprika, fennel, caraway, salt, cloves and black pepper. 3) In a separate bowl, whisk together the vegetable broth, oil, molasses, and vinegar.

4) Combine wet ingredients with the dry ingredients.5) Form into a 5-inch by 8-inch loafthat will be about 1_ -inches thick. 6) Place corned beef loaf on cheesecloth and roll-up like a big flat rectangle tootsie roll (not to tight). Tie each end with a piece of string.

7) Place in simmering water, cover, and simmer for 1 hour and 15 minutes.8) Take roast out of liquid and remove cheese cloth. Serve warm or place in refrigerator to make sandwiches with later.

Back to The Lantern Vegan Family Cookbook