Make this vegan corned beef from washed flour using the broth twice. Once to cook your seitan, and again for the vegetables.
Bonus Recipe for Reuben Sauce below!
Measure out 8 cups of flour into one bowl, and 2 cups into another. For the 8-cup bowl I mix 3 1/2 cups of water with red food coloring, but only add about 2 1/2-3 cups to start and add a little more as you need it.
For the 2 cups of flour, I start with about 2/3 cup of clear water and again add a little more if I need to. I want to avoid over-hydrating the dough because I find I get stronger gluten development and more yield this way. Knead both balls for about 5-10 minutes until they are uniform and spring back a bit when pushed.
Cover them with cool water and let them rest for at least one hour, no more than 8-10.
If you've never washed flour before, check out this "Wash the Flour" video and step-by-step instructions.
IMPORTANT: Wash both of these dough balls as directed in the steps or video, until your water is cloudy and most of the blobs of starch have shrunk. When simmering washed flour as the primary cooking method, you can wind up with "dumplings" instead of "meat" if you don't wash enough starch out, so make sure to wash at least to the cloudy water stage!
While your dough balls are resting, prepare the broth/brine ingredients. I use a 6qt Instant Pot on the slow cooker "normal" setting for the broth, but most slow cookers should do the job well. My goal is to keep the temperature just below a simmer to avoid spongey seitan. I put all the broth/brine ingredients into a cheesecloth to make it easier to strain, but you can instead simply strain the broth through a sieve later when it's time to prepare the vegetables.
Get the broth cooking for at least a couple hours so it is well seasoned by the time the dough is ready to go in.
After washing, let the dough rest in a colander for at least 20-30 minutes. Wring it out a bit to remove as much excess water as possible.
Add the small, washed and drained "fat" dough to a food processor, along with the 1/2 tsp. each of salt, garlic, and onion powder. Blitz it until it crumbles apart. No worries, it will come back together. Set it on a cutting board to drain and begin to reform.
Then add the larger, washed, "meat" dough to the food processor, along with all of the red "meat" ingredients, and process until it crumbles apart. With all the added seasonings, this dough will likely need to rest an hour or two. If you let it rest longer than that, keep it in a container to catch the liquid so it "marinates" in the flavors.
Once rested, tie the "red meat" dough in a knot or 2 and tuck the rest under. Then take the "fat" dough and stretch it as thinly as possible over the red dough, and press it flat to resemble corned beef. Let it sit just another 10 minutes to give both doughs a chance to stick to each other, and place it in the hot broth to cook for about an hour and a half.
When it's done cooking, simply unplug it and lift the lid to let it slowly come to room temperature. Once cooled, let it sit like this in the brine overnight or for several hours in the fridge.
Once your seitan has had a good rest in the fridge, it’s ready to be finished. Take it out of the broth and let it come to room temperature. This is a good time to prepare your carrots, potatoes, onions and cabbage.
Preheat your oven to 325F. Mix together the glaze ingredients. Put the corned beef in a roasting pan, add more salt and pepper to taste (corned beef is typically salty!), and cover. Once the oven has come to temperature, cook to heat through for 45 minutes, basting in 15 minute increments with the glaze. Leave the roast uncovered for the final 15 minutes.
Meanwhile, transfer your strained seitan broth to a large pot. Add another 2 quarts of water, 1 tsp of salt or more to taste, about a 1/2 tsp of pepper, 2 bay leaves, and a tablespoon of olive oil. Bring your broth up to a boil and then reduce it to a simmer. Add the potatoes, carrots, and onions, and give them about a 5-10 minute head start before adding in the cabbage. Then cook for another 10-15 until the potatoes are fork tender and the cabbage is soft enough to eat.