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janetmiles linked to what sounds like an interesting recipe from Rachael Ray: Reuben Mac and Cheese. It looks like it contains all you'd expect from a Reuben: rye toast, sauerkraut, swiss cheese, corned beef. It doesn't appear to use Russian dressing (but the other recipe of the episode is basically Russian Dressing over lettuce, so it keeps with the Reuben theme of the episode.

It sounds like a delicious recipe -- except for the "3/4 pound good quality deli corned beef, sliced as thick as bacon, chopped", which isn't very vegetarian.

Does anyone know of a reasonable vegetarian substitute for chopped corned beef?

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For the love of all that is holy, why?!?

Texture! If I was worried about a flavor close to corned beef, I'd probably salt/pepper them. But I'm not a big fan of making things try to taste like meat.

http://blog.fatfreevegan.com/2007/03/vegan-corned-beef-and-cabbage-roasted.html I think you could use any TVP or other meat substitute in its unflavored state, because the main thing about corned beef is the spices that give the meat its unique taste. Firm tofu soaked overnight in the brine-and-pickling spice mix could work, though you might want to press it under gentle weight so it's not too soggy.

there is also apparently a brand called Worthington that makes vegetarian corned beef.

since the corned beef is supposed to be chopped, i'd just use TVP, with the spices usually used for corned beef. ask Alex for his recipe for corned beef - and tell him you want to adapt it for TVP, and why; he'll probably have lots of suggestions.

Any salty seitan preparation ought to do well in such context. Fake bacon might also be good, but it wouldn't be my first choice. You could also try thinly sliced and slightly sauteed or roasted portobellos.

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