Corned Chickpea “Beef”

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2 min read
Summary

While this Corned Chickpea “Beef” may not be exactly like grandma’s, it is surprisingly tender and well–beefy! Made with chickpea flour and marinated in traditional corned beef spices, these lightly crisped chickpea beef strips are delightful, tasty, and very versatile. It makes an excellent addition to corned beef hash, corned beef with cabbage, or as a meaty filling for a corned beef sandwich on rye!

Yields4 ServingsPrep Time25 minsCook Time50 minsTotal Time1 hr 15 mins

Corned Chickpea “Beef”

Ingredients

Chickpea “Beef”
 1 cup chickpea flour
 1 ½ cups water
 1 tsp garlic powder
 1 tsp onion powder
 1 tsp smoked paprika
 ½ tsp ground coriander
 ½ tsp ground mustard
 ¼ tsp ground ginger
 ½ tsp salt (optional)
Marinade
 1 ½ cups water
 2 tbsp apple cider vinegar
 2 tbsp maple syrup (or date paste, link in Chef’s Notes)
 ½ tsp salt (optional)
 1 ½ tsp mustard seed
 1 ½ tsp coriander seed
 1 bay leaf
 1 small beet (cooked and peeled)

Directions

1

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.

2

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.

3

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.

4

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!).

5

Once the chickpea has set, pour the marinade over top and let marinate for at least 30 minutes or overnight in the refrigerator.

6

Bake your corned chickpea “beef:” Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

7

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.

8

Remove the chickpea dough by pulling up the parchment paper and placing it on a cutting board.

9

Cut the chickpea dough into ¼” thick strips and place the strips on the parchment-lined baking sheet, spreading out evenly.

10

Bake for 35 minutes, flipping halfway through.

11

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

Chickpea “Beef”
 1 cup chickpea flour
 1 ½ cups water
 1 tsp garlic powder
 1 tsp onion powder
 1 tsp smoked paprika
 ½ tsp ground coriander
 ½ tsp ground mustard
 ¼ tsp ground ginger
 ½ tsp salt (optional)
Marinade
 1 ½ cups water
 2 tbsp apple cider vinegar
 2 tbsp maple syrup (or date paste, link in Chef’s Notes)
 ½ tsp salt (optional)
 1 ½ tsp mustard seed
 1 ½ tsp coriander seed
 1 bay leaf
 1 small beet (cooked and peeled)

Directions

1

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.

2

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.

3

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.

4

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!).

5

Once the chickpea has set, pour the marinade over top and let marinate for at least 30 minutes or overnight in the refrigerator.

6

Bake your corned chickpea “beef:” Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

7

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.

8

Remove the chickpea dough by pulling up the parchment paper and placing it on a cutting board.

9

Cut the chickpea dough into ¼” thick strips and place the strips on the parchment-lined baking sheet, spreading out evenly.

10

Bake for 35 minutes, flipping halfway through.

11

Use the vegan corned “beef” in a reuben, make a corned “beef” hash, or serve as corned "beef" and cabbage!

Notes

Corned Chickpea “Beef”