Ingredients
Directions
Make your chickpea “beef:” Add all of the chickpea “beef” ingredients to a large bowl and whisk until smooth (until the chickpea flour is completely dissolved). Alternatively, you could add all ingredients to a blender and blend until smooth.
Transfer the chickpea batter to a stovetop pot, heat on medium, and continuously stir for 5 minutes. The batter will start to get clumpy about 2 minutes into heating. Keep stirring and cooking until it forms a bit of a dough ball.
Transfer the dough to a parchment-lined loaf pan or baking dish, spreading the chickpea tofu out to the edges of the loaf pan or dish. It should be about 1 inch thick. Refrigerate for at least one hour to set.
Meanwhile, make your marinade: Add the water, vinegar, maple syrup, mustard seed, coriander seed, bay leaf, salt, and beet to a small stovetop pot. Heat until boiling then lower to simmer for 10 minutes. Set aside and remove the beet (it was just for color, but make sure to use it for another plant-based dish!).
Once the chickpea has set, pour the marinade over top and let marinate for at least 30 minutes or overnight in the refrigerator.
Bake your corned chickpea “beef:” Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Drain the marinade. If you’d like to enjoy whole coriander and mustard seeds as a part of the chickpea “beef” then drain only the liquid and gently press the seeds into the chickpea dough with a spatula.
Remove the chickpea dough by pulling up the parchment paper and placing it on a cutting board.
Cut the chickpea dough into ¼” thick strips and place the strips on the parchment-lined baking sheet, spreading out evenly.
Bake for 35 minutes, flipping halfway through.
Use the vegan corned “beef” in a reuben, make a corned “beef” hash, or serve as corned "beef" and cabbage!
Chef's Notes
Substitutions
Substitute chickpea flour with tempeh or tofu strips and marinate in the corned beef marinade to yield a similar flavor and sliced beef outcome.
Prep Ahead
Make the chickpea batter and “beef” the day before, storing it in the refrigerator overnight before adding the marinade.
Make the marinade ahead of time, allow to cool, then store in a mason jar for up to 5 days before adding it to the chickpea “beef.”
Whole Food Sweetener
Use date paste in place of maple syrup.
Storage
Store in an airtight container in the refrigerator for up to 7 days.
Ingredients
Directions
Make your chickpea “beef:” Add all of the chickpea “beef” ingredients to a large bowl and whisk until smooth (until the chickpea flour is completely dissolved). Alternatively, you could add all ingredients to a blender and blend until smooth.
Transfer the chickpea batter to a stovetop pot, heat on medium, and continuously stir for 5 minutes. The batter will start to get clumpy about 2 minutes into heating. Keep stirring and cooking until it forms a bit of a dough ball.
Transfer the dough to a parchment-lined loaf pan or baking dish, spreading the chickpea tofu out to the edges of the loaf pan or dish. It should be about 1 inch thick. Refrigerate for at least one hour to set.
Meanwhile, make your marinade: Add the water, vinegar, maple syrup, mustard seed, coriander seed, bay leaf, salt, and beet to a small stovetop pot. Heat until boiling then lower to simmer for 10 minutes. Set aside and remove the beet (it was just for color, but make sure to use it for another plant-based dish!).
Once the chickpea has set, pour the marinade over top and let marinate for at least 30 minutes or overnight in the refrigerator.
Bake your corned chickpea “beef:” Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Drain the marinade. If you’d like to enjoy whole coriander and mustard seeds as a part of the chickpea “beef” then drain only the liquid and gently press the seeds into the chickpea dough with a spatula.
Remove the chickpea dough by pulling up the parchment paper and placing it on a cutting board.
Cut the chickpea dough into ¼” thick strips and place the strips on the parchment-lined baking sheet, spreading out evenly.
Bake for 35 minutes, flipping halfway through.
Use the vegan corned “beef” in a reuben, make a corned “beef” hash, or serve as corned "beef" and cabbage!
