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Vegan Corned Beef
Course
Main Course
Cooking Method
Pressure Cooker
Servings
8
©JLFields
JL Fields
Ingredients
1.5
cups
vital wheat gluten
1/4
cup
garbanzo bean flour
1/4
cup
tomato powder
2
tablespoons
nutritional yeast
1
tablespoon
rosemary
crushed
1 1/2
teaspoon
beef-like seasoning
we use Massel and Vegetarian Express
1/2
teaspoon
garlic powder
1/2
teaspoon
fresh ground black pepper
1 to 1 1/4
cup
vegetable broth
or beef-like vegan broth
1
teaspoon
extra virgin olive oil
1
teaspoon
blackstrap molasses
2
tablespoons
low-sodium tamari sauce
Cooking broth
4
cups
beef-like vegan broth
2
cups
water
1/4
cup
mustard seeds
1/4
cup
peppercorns
8
whole cloves
3
bay leaves
1
tablespoon
ground cumin
1
tablespoon
minced onion
2
tablespoons
beef-like seasoning
1/2
teaspoon
liquid smoke
Instructions
Combine the first six ingredients (dry) in a medium bowl (or KitchenAid bowl).
Whisk together the wet ingredients (NOT the cooking broth ingredients) in a small bowl.
Add wet to dry and stir until well combined.
Knead for five minutes (I highly recommend using the dough hook of a KitchenAid, or similar appliance).
Pull dough apart to form two “roasts”.
Bring broth ingredients to a boil in the uncovered pressure cooker and add the roasts to the boiling water.
Lock the pressure cooker cover in place.
Bring to pressure, cook at high pressure for 30 minutes.
Remove from the pressure cooker from heat and allow for a natural release.
Remove roasts from the broth to cool before handling or serving.
Store roasts an airtight container, submerged in the cook broth.