Vegan Brisket
Savor the rich flavors of our plant-based vegan brisket, where tender jackfruit meets hearty lentils, all infused with a delightful smoky seasoning. This mouthwatering dish is perfect for your next barbecue or family gathering, offering a satisfying twist on a classic favorite. Get ready to impress your taste buds and your guests with this easy, delicious recipe!
Prep
15
min
Cook
50
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- parsley (15 ml)
🫙Pantry Staples(6)
- brown sugar (30 ml)
- chickpea flour (125 g)
- molasses (15 ml)
- nutritional yeast (240 ml)
- olive oil (30 ml)
- no-beef or vegetable stock (240 ml)
🧂Spices & Seasonings(8)
- black pepper (5 ml)
- chili powder (5 ml)
- cumin (5 ml)
- garlic powder (5 ml)
- kosher salt (5 ml)
- onion powder (5 ml)
- paprika (15 ml)
- thyme (5 ml)
🍯Sauces & Condiments(4)
- ketchup (30 ml)
- mustard (5 ml)
- soy sauce (30 ml)
- vegan Worcestershire sauce (15 ml)
📦Other(3)
- BBQ sauce (240 ml)
- liquid smoke (5 ml)
- vital wheat gluten (240 ml)
Nutrition (per serving)
Calories
242
Protein
32g
Carbs
19g
Fat
5g
👨🍳 Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large mixing bowl or a stand mixer, whisk together vital wheat gluten, nutritional yeast, chickpea flour, paprika, cumin, garlic powder, and onion powder. Set this aside.
- 3
Combine in a blender no-beef or vegetable stock, soy sauce, olive oil, ketchup, vegan Worcestershire sauce, brown sugar, liquid smoke, and pepper. Blend until smooth.
- 4
Pour the wet ingredients into the dry. Gently knead with a stand mixer using the paddle attachment or by hand for about 3-5 minutes until the seitan dough comes together.
- 5
In the blender, mix more stock, brown sugar, chili powder, parsley, thyme, soy sauce, molasses, mustard, and garlic. Blend until smooth, adding water if too thick. Set aside.
- 6
Form the seitan into a brisket-like shape and place it in a casserole dish. Cover with olive oil, then pour the braising liquid over it. Bake for 20-25 minutes until a crust forms.
- 7
Flip the brisket, baste with the liquid, and bake for another 20-25 minutes. Baste every 5-10 minutes as needed.
- 8
After removing it from the oven, let the brisket cool in the dish.
- 9
Mix kosher salt, black pepper, paprika, garlic, and cumin in a jar for the rub.
- 10
Preheat your grill to 400°F (204°C). Remove the brisket from the dish, apply BBQ sauce, and apply the dry rub. Grill each side for 3-5 minutes until caramelized.
- 11
Slice and serve the vegan brisket with freshly baked rolls, corn pudding, pickles, and a fresh salad.
💡 Pro Tips
- ✓Knead the seitan dough for exactly 3-5 minutes until it becomes elastic and springs back when poked—overworking past 6 minutes develops excessive gluten networks that create a dense, rubbery texture instead of the tender, fibrous structure that mimics brisket's grain.timing3-5 minutes maximum
- ✓Maintain a 1:1 ratio of vital wheat gluten to combined wet ingredients (by weight) because higher ratios create tough, stringy seitan, while lower ratios produce mushy results that won't hold the brisket shape during braising.ingredient1:1 ratio (gluten:wet mixture)
- ✓Keep the oven at 350°F (175°C) and baste every 5-7 minutes rather than waiting 10 minutes—continuous liquid contact prevents the exterior from drying out while Maillard reactions on the surface brown the crust, creating the caramelized exterior that mimics slow-smoked beef brisket.technique350°F, 5-7 minute basting intervals
- ✓Add nutritional yeast at 15-20% of the vital wheat gluten weight (e.g., 2 tbsp per cup gluten) to provide umami depth from nucleotides, but don't exceed this ratio or the dough becomes crumbly and won't bind cohesively.ingredient15-20% of gluten weight
- ✓Blend the braising liquid until completely smooth rather than chunky because suspended solids prevent even coating on the seitan; smooth liquid clings via capillary action, ensuring consistent browning and flavor penetration throughout the 40-50 minute bake time.techniqueSmooth consistency required
Share this recipe
Prep
15
min
Cook
50
min
Serves
4
people
Level
intermediate
Share this recipe
Vegan Brisket
Savor the rich flavors of our plant-based vegan brisket, where tender jackfruit meets hearty lentils, all infused with a delightful smoky seasoning. This mouthwatering dish is perfect for your next barbecue or family gathering, offering a satisfying twist on a classic favorite. Get ready to impress your taste buds and your guests with this easy, delicious recipe!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- parsley (15 ml)
🫙Pantry Staples(6)
- brown sugar (30 ml)
- chickpea flour (125 g)
- molasses (15 ml)
- nutritional yeast (240 ml)
- olive oil (30 ml)
- no-beef or vegetable stock (240 ml)
🧂Spices & Seasonings(8)
- black pepper (5 ml)
- chili powder (5 ml)
- cumin (5 ml)
- garlic powder (5 ml)
- kosher salt (5 ml)
- onion powder (5 ml)
- paprika (15 ml)
- thyme (5 ml)
🍯Sauces & Condiments(4)
- ketchup (30 ml)
- mustard (5 ml)
- soy sauce (30 ml)
- vegan Worcestershire sauce (15 ml)
📦Other(3)
- BBQ sauce (240 ml)
- liquid smoke (5 ml)
- vital wheat gluten (240 ml)
Nutrition (per serving)
Calories
242
Protein
32g
Carbs
19g
Fat
5g
👨🍳 Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large mixing bowl or a stand mixer, whisk together vital wheat gluten, nutritional yeast, chickpea flour, paprika, cumin, garlic powder, and onion powder. Set this aside.
- 3
Combine in a blender no-beef or vegetable stock, soy sauce, olive oil, ketchup, vegan Worcestershire sauce, brown sugar, liquid smoke, and pepper. Blend until smooth.
- 4
Pour the wet ingredients into the dry. Gently knead with a stand mixer using the paddle attachment or by hand for about 3-5 minutes until the seitan dough comes together.
- 5
In the blender, mix more stock, brown sugar, chili powder, parsley, thyme, soy sauce, molasses, mustard, and garlic. Blend until smooth, adding water if too thick. Set aside.
- 6
Form the seitan into a brisket-like shape and place it in a casserole dish. Cover with olive oil, then pour the braising liquid over it. Bake for 20-25 minutes until a crust forms.
- 7
Flip the brisket, baste with the liquid, and bake for another 20-25 minutes. Baste every 5-10 minutes as needed.
- 8
After removing it from the oven, let the brisket cool in the dish.
- 9
Mix kosher salt, black pepper, paprika, garlic, and cumin in a jar for the rub.
- 10
Preheat your grill to 400°F (204°C). Remove the brisket from the dish, apply BBQ sauce, and apply the dry rub. Grill each side for 3-5 minutes until caramelized.
- 11
Slice and serve the vegan brisket with freshly baked rolls, corn pudding, pickles, and a fresh salad.
💡 Pro Tips
- ✓Knead the seitan dough for exactly 3-5 minutes until it becomes elastic and springs back when poked—overworking past 6 minutes develops excessive gluten networks that create a dense, rubbery texture instead of the tender, fibrous structure that mimics brisket's grain.timing3-5 minutes maximum
- ✓Maintain a 1:1 ratio of vital wheat gluten to combined wet ingredients (by weight) because higher ratios create tough, stringy seitan, while lower ratios produce mushy results that won't hold the brisket shape during braising.ingredient1:1 ratio (gluten:wet mixture)
- ✓Keep the oven at 350°F (175°C) and baste every 5-7 minutes rather than waiting 10 minutes—continuous liquid contact prevents the exterior from drying out while Maillard reactions on the surface brown the crust, creating the caramelized exterior that mimics slow-smoked beef brisket.technique350°F, 5-7 minute basting intervals
- ✓Add nutritional yeast at 15-20% of the vital wheat gluten weight (e.g., 2 tbsp per cup gluten) to provide umami depth from nucleotides, but don't exceed this ratio or the dough becomes crumbly and won't bind cohesively.ingredient15-20% of gluten weight
- ✓Blend the braising liquid until completely smooth rather than chunky because suspended solids prevent even coating on the seitan; smooth liquid clings via capillary action, ensuring consistent browning and flavor penetration throughout the 40-50 minute bake time.techniqueSmooth consistency required