Sometimes we want miss the flavors of a time long gone in our lives. Or perhaps we just want to try something new. This easy seitan uses comfort seasonings to remind you of the deli around the corner and the Instant Pot to cook the roast to perfect. No cheese cloth needed. Slice and serve or saute in a pan after it’s cooked to give the slices some color and crunch. This roast also makes wonderful lunch meet. For our birthday celebration tonight, we served our vegan corned beef with roasted cabbage and a petite potato medley of red, white and purple roasted whole potatoes.
Vegan Corned Beef in Instant Pot
Ingredients
Wet Ingredients
Dry Ingredients
Simmering Liquid
Instructions
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Place your wet ingredients in a blender or food processor and puree until smooth.
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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.
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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's done when it no longer clings to the side and has come together in one sooth mass.
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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.
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Combine the ingredients for your simmering broth and pour into the bottom of your IP. Set your pressure cooker for 120 minutes (2 hours) then allow to natural release for 15 minutes.
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Note: Canned beets will loose much of their color, but if you use fresh steamed beets your corned beef with have a more traditional pink hue. Not to worry, the flavor is still spot on. Slice and serve, or sauté for added flavor and texture. Makes a wonderful Rueben.
