Vegan Corned Beef

This Vegan Corned Beef is tender, rich, and meaty, and it’s perfect for dinner, sandwiches, and more. This vegan meat substitute is high in protein, low in fat, oil-free, and highly tasty and filling.

5 from 7 votes

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Course: Breakfast, Lunch

Cuisine: American

Keyword: Vegan Corned Beef

Prep Time: 10

Cook Time: 10

Servings: servings

Calories: 149kcal

Ingredients

1 1/2 cups of cooked kidney beans or 1-15 ounce can of kidney beans
3/4 cups water or vegetable broth
1/2 medium onion finely chopped
3 cloves garlic minced
1/2 medium red bell pepper diced
1 green onion chopped
1 sprig thyme
1 tablespoon Bragg's liquid aminos
1/2 teaspoon celery salt
1/2 teaspoon coriander powder
1/4 teaspoon ground cardamom optional
1/2 teaspoon beet powder (for color) optional
1 medium potato finely diced
1 teaspoon tomato paste

Instructions

Heat ¼ water or vegetable broth in a large skillet over medium-high heat.
Add onion and cook until soft, about 3 minutes.
Stir in garlic, bell pepper, and thyme and cook until fragrant, about 1 minute.
Add Bragg’s liquid amino, celery salt, beet powder, potato, and the remaining ½ cup water or vegetable broth.
Bring skillet to a boil, cover skillet, and reduce heat to simmer for about 5 minutes until the potatoes are tender. Remove the cover and make sure the liquid evaporates.
Stir in tomato paste and mashed kidney beans and cook through. Serve immediately.

Nutrition