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vegan corned beef sliced on cutting board

Best Vegan Corned Beef (Seitan)

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4.9 from 14 reviews

  • Author: Verna
  • Total Time: 2 hours 15 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegan


Vegan Corned Beef! My vegetarian alternative for classic corned beef recipe made vegan! Tastes unreal! Juicy meaty and easy to make seitan! Serve with potatoes and cabbage, sliced deli meat for reuben sandwich or corned beef hash! Perfect St Patrick’s day meal. Not gluten free.



For seitan:

  • 1- 400g package extra firm tofu
  • 1/2 cup unsweetened apple juice
  • 1/4 cup dill pickle juice
  • 2 tablespoons oil, I use grapeseed
  • 1 tablespoon dijon mustard
  • 1 tablespoon tamari, can use soy sauce or Braggs 
  • 2 teaspoons better than bouillon no beef soup base 
  • 3 tablespoons nutritional yeast
  • 2 teaspoons Chili Powder 
  • 1 teaspoon granulated garlic (powder)
  • 1 teaspoon granulated onion (powder)
  • 1/2 teaspoon coriander
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt 
  • 1/4 teaspoon black pepper
  • red food colouring, 10 drops or so (optional for colour)
  • 1 and 1/2 cups vital wheat gluten

For brine:

  • 3 cups boiling water from kettle
  • 3 teaspoons better than bouillon no beef soup base
  • 2 tablespoons picking spice
  • 1 tablespoon white vinegar
  • 1 tablespoon dijon mustard 
  • 1 tablespoon vegan butter (optional for gravy)
  • 1-2 tablespoons flour (optional for gravy)

Spice rub:

  • 1 tablespoon dijon mustard
  • 1 tablespoon oil
  • 1 and 1/2 teaspoons chili powder
  • 1 and 1/2 teaspoons coriander
  • 1/4 teaspoon salt


  1. Preheat oven to 375° To make seitan: Drain tofu wrap in paper bowl squeeze out extra moisture with your hands. Break into chunks and add to food processor with rest of ingredients EXCEPT GLUTEN and process until smooth like a puree.
  2. Now add vital wheat gluten evenly over the top and mix until just combined, it’s ok if you see a bit of flour on top.
  3. Turn dough onto counter and knead 20-25 times and form into loaf shape. Set aside while making brine.
  4. To make brine: add all ingredients EXCEPT FLOUR AND BUTTER to a 8x11 casserole dish with high sides or similar size. Not smaller though as the seitan will double in size. Cover tightly with tin foil. (if wanting to add vegetables see Notes* section)
  5. Bake for 1 and 1/2 hours carefully flipping half way through. 
  6. Spice rub: While corned beef is cooking mix ingredients together in a small bowl
  7. Place brisket on cutting board (strain and reserve brine, wipe out casserole dish) When cool enough to handle, 10-15 minutes or so, rub the spice mix over the top and sides of corned beef and place back in same dish. Cover tightly with tin foil and bake for 30 minutes. 
  8. Gravy (optional if you have enough liquid left over): add enough water to brine to make 1 cup. In a small sauce pot melt butter stir in flour. Slowly whisk in brine and simmer on medium heat for a couple of minutes. Add salt pepper and or a tiny dollop of mustard to season if necessary.
  9. Once brisket is done let rest for 10-15 minutes to firm up. Slice and serve with boiled potatoes, carrots and cabbage and drizzle of warm brine (or gravy), or let cool, cover refrigerate for couple hours or overnight,  and reheat next day or slice for deli meat sandwiches (the texture will be firmer) Enjoy! For step by step photos, FAQ, Q&A and serving suggestions see above post


  • To store and freeze: will keep covered in the fridge for up to 5 days and freezes great, I like to portion and slice it first then wrap in plastic wrap add to a container and freeze.
  • To add vegetables to corned beef: Once seitan is added to brine surround it with chopped vegetables, 1/2 head small cabbage cut into small wedges, 5-6 small potatoes quartered, 3-4 medium carrots halved lengthwise and cut into three's. Follow all other instruction steps the same - Once meat is removed check to see if veggies are cooked. Once done remove from oven transfer to platter, cover and keep warm. There will most likely not be enough brine for gravy but strain what's left for serving if you like. 
  • this recipe cannot be made gluten free
  • Prep Time: 15 Minutes
  • Cook Time: 120 Minutes
  • Category: Mains
  • Method: food processor / oven
  • Cuisine: Irish, American, Canadian