Brian McCarthy: I’m Brian McCarthy with everydaydish. And today’s vegan has many great choices available to them and one of those choice is imitation needs our also called Seitan. So today I’m going to teach you how to make your own homemade seitan corned beef. Now this recipe is unique because, there is no need in involved or just simply going to mix the dry ingredients with the wet ingredients formed into the loaf put it on our cheese cloth and simmer for around 50 minutes. Now even with this needed step omitted the final product is amazing. So we’re going to start here we have our bowl vital wheat gluten flour, which is literally available and in it we are going to add our seasonings.

I’m going to start off with pre grounds some fennel seed and some caraway seed; this is the majority of the flour for your corned beef and just going to add some really great flour. Next we have some paprika or using some hungarian paprika has a nice robust flavor and it’s going to add some colour to it. Little black pepper some granulated onion is going to add some nice flour, little bit of cloves, ground cloves and some salt. And just take a whisk and we are going to whisk that together to fold incorporated all flavors. Okay, very simple take our second bowl we are going to add the wet ingredients, we’ve some prepared vegetable broth, we can just buy that from the store, okay some olive oil and you can top the two canola oil or great to the oil, is always doesn’t have too strong of our flour, and that’s going to add some nice richness to your corned beef, some vinegar you can just use regular distilled vinegar, apple cider vinegar, the balsamic vinegar is also has neutral flour, just was looking for a just in it. And finally some of the losses is secrete ingredients is going to add some darkness to your corned beef and its going to add a little bit of sweetness.

Okay, we are going to mix in the wet ingredients together this is going to corporate all the flavors at the wet ingredients so then when you mix with dry ingredients, there won’t be any mixture of ingredients little patches to that one, that the wet ingredients into the dry ingredients. And this is what you don’t need, you just simply mix it the wet ingredients with the dry ingredients fair like, was you are making banana bread or biscuits are something like that. Right about now you can really appreciate the nice aroma of the corned beef if just has a great flavor and greater – there will be little dry which is okay, because we are going to putting it in some simmering water which is going to add some more moisture to it, okay don’t need in there, and now we are going to use our hands we are going to add the format into a – a kind of pressure together, we are going to put it on the cheese cloth press it out and then we are going to rap it up. Press it together here, cheese cloth is just going to hold it together or you simmered in the water most corned beefs they have a traditional shape of like a flat shape and if you look at it you can see as a nice colour since when we ground the caraway and the fennel there is still some hole but a lot of it is ground in to a powder that will add the flour so then only you get the flour you also get that the nice look of it, and I will rinse my hands of little quick.

Okay, now just a matter of wrap in up, you don’t want to wrap it to tight, because you have a little room for it to expand, okay take you string tie of your hands, and when you tie of the hands you don’t want to right of against it, again you want to have a little room for it to expand, or you just going to type may be interest so, little bit closer to it nice in tight. This cheesecloth that I’m using today its fairly wide mash, so it is a double thick one, if you use a fine mash which I haven’t tried but I’m pretty sure you just have to do a single layer on that.

And that’s all the risk to that we are going to put it same side down or kind of keep it together while its cooking, we are going to put in our simmering water, put on the lid or just going to simmer for around 15 minutes, it want to comes out we are going to slice it up, or we can make some delicious corned beef sandwiches.

Okay, will come back, our corned beef is done cooking and we got it done simmer for around 15 minutes we’ve taken it out of the part we remove the cheese cloth let it cool for a little bit, within the sliced it and it turned out marvelous. So now we just are going to sample our corned beef sandwich. Have nice right bread here; it’s our crowd 1000 island earth balance and some cheese. Are you can put a few nice slices your corned beef but as much as you like very – very tender add a little bit of cheese, little bit of 1000 island. Okay and some -- traditional for the robin sandwiches its well drain so make your sandwich soggy, and of course you put on as much as you like. It is on here we are going to butter the first side and then we are going to drilled up towards golden brown. Okay put on our skillet here better side down and will lets drilling we are going to put little more earth balance on top and what is nice on golden brown on the bottom, will flip it over brown the other side and so much will be done.

Okay, it’s nicely browned and its ready to go take it off a heat here sliced it up and its nicely golden brown if we have an -- sandwich for a while you are going for a real treat slice is up, on the plate. And here you go. Enjoy your sandwich.