Vegan Corned Beef in Instant Pot
Ingredients:
- 15 oz Garbanzo Beans
- 15 oz Beets (canned)
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Mustard
- 5 tbsp Plant Butter or Olive OIl
- 1.75 cup Vital Wheat Gluten
- 1 tbsp Onion Powder
- 0.5 tsp Fennel
- 0.5 tsp Caraway
- 1 tsp Paprika
- 1 tsp Salt
- 16 oz Stout Larger or Water
- 1 tsp Fennel
- 1 tsp Carraway
- 1 Bay Leaf
- 2 tsp Salt
- 1 tsp Mustard Seed
Directions:
Place your wet ingredients in a blender or food processor and puree until smooth.
In a large bowl, combine the dry ingredients and fold the beet chickpea puree into the gluten mixture until it is all incorporated and no white flour is showing.
Place the sticky mixture into your food processor and process until it becomes a smooth dough. This may take five minutes. You will know it
Oil a piece of parchment paper and mold your dough into a rectangle. Fold paper to make a loose package and place seam side down on steaming rack in your instant pot.