Anyone here ever make vegan corned "beef"?

[Luminous Animal]

I am invited to a St. Pat's dinner that is featuring corned beef so I am going to try to make a vegan version.

I found 3 recipes and I am going to combine various features that appeal to me but if anyone has an flavorful suggestion, they would be appreciated.

My goal isn't to approximate the taste of beef (which I don't like) but rather, to make a flavorful loaf and gravy for the vegetables.

[Chan790]

1. No, but I've been meaning to try to.

Reuben sandwiches are something I miss. I'd actually be trying to approximate beef though.

Let me know how it turns out.

[LeftyMom]

2. I don't think you can really go wrong with seitan, root vegetables and gravy.

Xema and I did a really awesome stew I served over trenchers (ie big slabs of peasant bread) for our GOT party a few years ago. Went nicely with a stout from Sierra Nevada.

Seasonal reminder: Guinness in the US isn't vegan. In the UK and Ireland it is. Different filtering technologies.

[Luminous Animal]

3. Fortunately, I don't like beer! Wyden's Cider will do just fine. I'm working on the corned "beef.

Making the seitan and adding seasonings...

I used 3 different recipes taking something from each for a combination of flavors that I know I like.

I added 4 ingredients that were not in any recipe that I could find... coffee, tomato paste, oregano, and the ground shitake mushrooms.

1/2 cup chickpeas
4 juniper berries ground
1/2 tsp cloves
1/2 tsp allspice
3/4 tsp dry mustard
1 tsp liquid smoke
1 tbs garlic powder
1 tbs onion powder
1 tbs fresh ground coffee
1 tbs tomato paste
1 tbs smoked paprika
1 tbs oil
1 tbs apple cider vinegar
2 tbs soy sauce
3 tbs ground dried shitake mushrooms
3 tbs fresh chopped oregano.

Process into a paste transfer to a bowl and add to 2 cups water

Add 10 oz vital wheat gluten

Mix until gluten is entirely incorporated

Knead for about 5 minutes

Shape into a 2-2.5" log on top of foil large enough to wrap the log securely and let rest for at least 5 minutes

Steam for 30 minutes then bake for 15 minutes.

I tasted the paste before adding the water and gluten and it is delicious!

It's steaming now while I oven roast the vegetables and onions. Then I'll make a dark red wine and mushroom gravy stock, deglaze the roasting pan, and thicken the stock.