I'm new here. I saw that you already ordered the corned beef substitute from nomeat.com. But if you or anyone else decides to make a completely vegan version of it for yourself sometime, here is a recipe that Bryanna Clark Grogan posted on VegSource.com. It looks pretty good.
Seitan "Corned Beef"
By Bryanna Clark Grogan
IDEAS: Try using the prepared roast in your favorite pot roast, sauerbrauten, etc. recipe.
Heres my latest corned beef. Its been a long time since I ate real corned beef, so I hope the flavor is closeits really tasty anyway! I didn't have any luck with the "stringiness", though-- I guess you'd need a special industrial TVP, or something, for that.
This gluten seems very soft when you first mix it, but it firms up just enough when it cools (not rubbery) and slices nicely. I made a much richer cooking broth this time, with more elements, which really helped the flavor. My husband loves it!
You can freeze the broth and re-use itmaybe adding another half a batch or new broth so that its at least 2 quarts. Actually, you can keep this and other seitan cooking broths going as perpetual broths, the way the Chinese do with red cookingjust make sure you freeze the leftover broth in between cooking batches of seitan. Strain off the old seasonings before adding new (the pickling spice, onions, etc.).
BRYANNA'S VEGAN "CORNED BEEF" (SEITAN) (March 4, 2002)
In a dry medium-sized bowl mix together:
2 c. pure gluten powder (Vital wheat gluten)
2 T. nutritional yeast flakes
1 tsp. onion powder
1/2 tsp. garlic granules
1/2 tsp. ground white pepper
In a quart measuring beaker whisk together:
liquid from a 14 oz. (395 ml) can of sliced beets (use beets in a salad or soup)
(or possibly some fresh beet juiceI forgot to measure thismaybe 1/2 a cup?)
2 T. soy sauce
2 T. ketchup
2 T. maple syrup
cold water to make 2 and 1/2 c. total liquid
Pour the Wet Mix into the Dry Mix and mix well, but brifely. Pat the soft mixture down (some liquid may exude on the sidesthats all right). Cover and let rest 60 minutes (no less).
In the meantime, make:
THE COOKING BROTH:
Mix in a large pot and bring to a boil, then keep at a simmer, covered:
7 c. water
1 c. soy sauce
1/2 c. ketchup
1/4 c. maple syrup (this might be a little sweetyou can play with this)
2 large onions, minced, OR 1/2 c. dehydrated onion flakes
1/4 c. balsamic vinegar
4 tsp. salt (this sounds like a lot, but it doesnt make it overly saltyits a lot of broth)
4 cloves garlic, crushed OR 1 tsp. garlic granules
4 tsp. paprika
4 tsp. pickling spice *(see below)
8 whole cloves
Slide the gluten out onto a clean counter and, with a rolling pin, roll the whole mass out, rolling only in one direction to make a flat, but not thin rectangle. Now fold it in half over itself and roll in the same direction to make a flattish roast about 2 thick.
Immediately, carefully pick up the roast and slide it gently into the simmering Cooking Broth.
Simmer gently (do not boil), covered, for 1 and 1/2 hours. Let the roast cool to room temperature in the broth, then remove it from the broth, wrap and refrigerate (or freeze some of it, perhaps), and strain the broth to freeze and re-use.
Slice the corned beef very thinly with a sharp knife to use in sandwiches with mustard.
* PICKLING SPICE 4 cinnamon sticks (each about 3 inches long) 1 piece dried gingerroot (1 inch long) 2 tblsp mustard seeds 2 tsp whole allspice berries 2 tblsp whole black peppercorns 2 tsp whole cloves 2 tsp dill seeds 2 tsp coriander seeds 2 tsp whole mace, crumbled medium fine 8 bay leaves, crumbled medium fine 1 small dried hot red pepper (1 1/2 inches long), chopped or crumbled medium fine, seeds and all Wrap the cinnamon and gingerroot loosely in a piece of cloth and bash them with a hammer until well crumbled. Discard any stringy parts of the ginger, then mix with other ingredients.