There are simply lots and lots of good stuff that you have to turn your back to if you are leading a vegan life. One of them is corned beef whose popularity is unrivaled during St. Patrick’s Day.
Did you know that just because you are steering clear of any animal food product does not mean right away that corned beef is something that you will never ever put in your mouth again for eternity? Actually, you can easily make this well-loved beef product in a way that is completely beef-free!
Below, you will come across the recipe for making meatless corned beef loaf, which is something that you can stash in the refrigerator and grab a few slices of which whenever you feel like making really tasty and filling sandwiches.
The secret to making this vegetarian masterpiece is vital wheat gluten flour. If it doesn’t ring a bell, here’s the deal with it: vital wheat gluten flour is the primary ingredient for making seitan, which is very popular among so many of those who are sticking to a vegan diet because its appearance and texture is very much similar to that of meat.
But just like what its name suggests, vital wheat gluten flour is not ideal for individuals who are sensitive or intolerant to gluten, as well as those who simply like to enjoy the many perks of going gluten-free. But if you do not develop any unfavorable reactions after consuming anything with gluten in it, then it’s’ safe to assume that you are not going to have trouble enjoying corned beef loaf that’s homemade and totally free of meat.
So is your mouth already watering at the thought of reaching for a tasty vegetarian corned beef loaf in your refrigerator? Then read on. Here’s the very simple recipe so that you may get started:
2 cups of vital wheat gluten flour
1 cup of vegetable broth
1/2 cup of extra virgin olive oil
2 tablespoons of finely chopped onions
2 tablespoons of molasses
2 tablespoons of coarsely-ground caraway seeds
2 tablespoons of coarsely-ground fennel seeds
2 tablespoons of paprika
1 tablespoon of sea salt
1 tablespoon of vinegar
1 teaspoon of ground black pepper
1 teaspoon of ground cloves
-Reach for a large mixing bowl. Combine vital wheat gluten flour, onions, caraway seeds, fennel seeds, paprika, sea salt, black pepper and ground cloves. Make sure that you mix all of the ingredients very well. Set aside.
-Using another mixing bowl, whisk together vegetable broth, extra virgin olive oil, molasses and vinegar. Afterwards, pour the mixture into the bowl with all of the various dry ingredients in it. Mix very well.
-On a clean chopping board or countertop, place the mush and form it into a loaf that measures about 5 inches by 8 inches. Transfer it on a piece of clean cheesecloth once you are happy with the form of your vegetarian corned beef loaf.
-Roll the piece of cheesecloth around the loaf and have it secured in place by tying a piece of string on both ends. If you want, you may also tie some strings in the middle part of the loaf in order to be sure.
-In a saucepan that’s large enough to accommodate the loaf, bring to a boil about a liter of water.
-Once boiling, switch to low heat and carefully place the loaf of meat-free corned beef into the saucepan. Cover and allow it to simmer for about an hour.
-Using a tong, fish the loaf out of the water and transfer to a large plate. Carefully remove the strings. You may slice and serve your vegetarian corned beef loaf right away, or allow it to cool to room temperature and stash it in the fridge for later.