Corned Beef Seitan

This Corned Beef Seitan is the perfect meat substitute for all of your Reuben-making needs. Whether it’s St. Patrick’s Day or you’re just craving a big old sandwich, stack slices of this vegan corned beef as high as you’d like and enjoy.

This recipe is actually made with a blend of vital wheat gluten (this is what makes up pure seitan) and tofu. I use this combo as a base for all different kinds of vegan cold cuts because the blend of proteins gives the final product the perfect texture!

Ingredients for Corned Beef Seitan

• Extra-firm tofu: This seitan is a blend of proteins from tofu and vital wheat gluten. Adding tofu lends a superior texture to the deli meat (in my opinion), since pure seitan can be quite dry and rubbery on its own. Tofu makes it a little more tender. For this recipe, there’s no need to press your tofu ahead of time, as the water is figured into the recipe!
• Onion powder, garlic powder, paprika: Makes the seitan flavorful and savory.
• Pickling spices: Mustard, coriander, allspice, ginger, and cloves.
• Nutritional yeast: For extra savory.
• Tomato paste: Adds extra flavor and a little sweetness.
• Beef style bouillon: To put the “beef” flavor in the corned beef! It boosts the umami in this seitan. You can use regular vegetable broth if you like, but it won’t be quite as savory.
• Olive oil or other neutral oil: Keeps the seitan moist. Can be omitted but I prefer the texture with a little bit!
• Vital wheat gluten: This is the pure protein from wheat. You can buy it online or at a health food store.
• Optional: Add in some raw beet for the red color!

How to Make Corned Beef Seitan

Make the Dough

• Drain tofu and add to a food processor. (It’s not necessary to press it first. The liquid is figured into the recipe.)
• Add all remaining ingredients EXCEPT for the vital wheat gluten and purée until smooth. Scrape down the food processor as needed to ensure everything is evenly blended.
• Add in vital wheat gluten and process until mixture comes together in mostly one mass.

Shape the Dough

• Shape the seitan into a log. Wrap it first with parchment and then tightly with aluminum foil, twisting the ends like a tootsie roll.

Bake the Seitan

• Bake in preheated oven for 1 hour, flipping the log over at the halfway point.

Slice It Up

• Allow seitan to cool for at least an hour before unwrapping. If you let it chill in the fridge fully, it will firm up and be easier to slice thinly for sandwiches.
• Once it’s cool, you can thinly slice it and store it in the fridge in an airtight container and use it for sandwiches for the next few days.

Can this be made gluten-free?

This is a question we receive often about this recipe and the answer is unfortunately, no. Vital wheat gluten is the protein found in wheat. Since it comprises roughly half of the protein structure of this recipe, it cannot be left out. This recipe is inherently gluten-reliant.

Serving Suggestions

Our favorite way to enjoy this Corned Beef Seitan is to thinly slice it and pile it high on a Reuben sandwich. Melt some vegan Swiss cheese over your sliced seitan, load it onto a slice of rye bread, layer on some Russian dressing, pile on some sauerkraut, top it with another slice of rye, and toast it up on a griddle until it’s all warm and melty.

If you’re feeling fancy, you can enjoy with a cold pint of Guinness (which is now vegan!) and have yourself a proper pub meal right at home.

More Tofu Recipes

• Gochujang Tofu
• Vegan Yolk Sauce
• Tofu Lettuce Wraps
• Baked Buffalo Tofu Bites