Preheat the oven to 325° F.

In a large mixing bowl, combine the first 8 ingredients (wheat gluten flour through allspice) and mix well. In a separate bowl, mash kidney beans until no whole beans remain. Then stir in water, oil, ginger, garlic, and brown sugar. Add the wet ingredients to the dry ingredients all at once, stir for a few seconds with a large fork until all wet and dry ingredients are incorporated. Then, using your hands, knead the dough for one minute to activate the gluten. Shape into a log with about a 3-inch diameter, wrap tightly in heavy-duty aluminum foil and twist the ends to seal. Bake on a pan 1 hour and 15 minutes, flipping the loaf once half-way through cooking. Let cool about one to two hours after baking.

Make the Vegan Corned Beef on Rye Deli Sandwich

With a sharp knife, slice thin layers of vegan corned beef from the loaf. In a non-stick skillet, stir together beet powder and water, then add the layers of vegan corned beef and stir to evenly apply color. Once the liquid and color are absorbed and distributed, sprinkle on a pinch of salt. Optionally warm up sauerkraut in another skillet until most excess liquid is removed. On rye bread, layer vegan corned beef, sauerkraut, and deli mustard (such as dijon, brown, or yellow mustard).

Serve warm (or cold) and enjoy!