Vegan Barbecue Glazed Seitan Brisket Recipe
This Vegan Barbecue Glazed Seitan Brisket is the stuff dreams are made of!
Sometimes, you run into recipes (even vegan ones) that would most definitely benefit from something that has a “meatier” consistency. Things like homemade sausages, taco meat and so on. I mean, beans and other substitutes are great, but sometimes you just want something “meatier”.
As some of you know, I’m currently going through a plant-based culinary program. There have been some rumblings in the news over these types of programs lately, but I’m happy to report that the program I am participating in called Rouxbe, is a very high-quality program.
(No, I was not paid to say this. I just love the program!)
I’m learning so much!!!
One of our assignments was for this amazing brisket. We ate it chopped up, in tacos for dinner. But it’s equally good with mashed potatoes or any other side dish you’d enjoy with a “meat”-based main course.
I will say, if you have issues with gluten, this is not the recipe for you. But for those who eat gluten, this is a wonderful substitute for almost any dish that needs “meat”.
YOU MIGHT ALSO ENJOY THESE VEGAN RECIPES:
VEGAN BARBECUE GLAZED SEITAN BRISKET RECIPE:
A delicious vegan meat you can use in nearly any recipe that calls for meat! (Recipe republished with permission from Rouxbe.com)
- 2 3/4 cups Vegan Seitan Mix (see link above)
- 1/4 cup dried mushroom powder (dried mushrooms ground in a spice grinder)
- 2 tsp. chipotle powder
- 3/4 cup tomato paste
- 1/3 cup maple syrup
- 1 1/2 cups marsala wine
- 2 tsp. vegan worcestershire sauce
- 1 tsp. liquid smoke
- 2 1/2 tbsp. apple cider vinegar
- 1/2 cup tamari
- 3 1/2 cups vegetable stock
Preheat oven to 375 F.
In a large mixing bowl, mix together the Vegan Seitan Mix, mushroom powder and chipotle powder. Set aside.
In a medium mixing bowl, mix together the tomato paste, maple syrup, marsala whine, worcestershire sauce, liquid smoke, apple cider vinegar, tamari and vegetable stock. Whisk to dissolve the tomato paste.
Make a well in the middle of the flour mixture and pour in small portions of the liquid mixture (slightly less then half of the liquid in total. Set aside the rest.).
Stir the flour and liquid together until you end up with a very elastic dough.
Test the consistency of your dough by stretching the dough ball. If it tears easily, you’ll need to add a bit more seitan mix because you added too much liquid. You want a dough ball that is really hard to pull apart. Stretch, yes. Break, no.
Sprinkle a little extra seitan mix (or flour if you run out of mix) onto your counter top and knead the dough. You are looking for a good elastic texture here. Knead for about 5 minutes or so.
Oil a casserole dish (mine was 9 x 13). Flatten the dough with your hands until it is about 1 inch in thickness. You want a brisket-shaped “loaf”.
Pour most of the remaining liquid mixture over the top, turning the brisket carefully to make sure it’s fully coated on each side. You may not need all of the sauce (this will depend on the size of your baking dish). Bake sure some of the sauce makes it over the top of the brisket loaf.
Place your baking dish in the oven and bake for 30 minutes.
Carefully flip the loaf to the other side, liberally spoon some of the sauce over the top and place back into the oven for 1 hour, flipping the brisket about every 15 minutes for even cooking.
The sauce will reduce and thicken slightly with cooking.
Remove from oven when done and allow to sit for 15 minutes. The brisket should be firm when finished.
To serve, slice into thin slices if serving as a main course. Otherwise, you can chop it up for things like tacos.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.