The OG Vegan Brisket – TEXAS BBQ-STYLE SEITAN! 🔥🔥🔥 | The Wicked Kitchen

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Summer is upon us, so it’s time to dust off the grill and blow some minds with this INCREDIBLE VEGAN BRISKET recipe using homemade seitan and serving it up Texas-style with some buttery Texas Toast, raw onions, pickles and plenty of sweet & spicy BBQ Sauce! This recipe will certainly turn some heads with the look, smoky smell and amazing flavor of a proper Texas BBQ!

Full recipe below!

BBQ Sauce Recipe ▶︎ https://wickedhealthyfood.com/2020/04/27/wicked-bbq-sauce-recipe/

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SEITAN BRISKET

Serves 6-8

INGREDIENTS

Wet Mixture (half will be used for braising liquid)

1 cup marsala wine
¼ cup (60ml) soy sauce or tamari
¼ cup (60ml) maple syrup
2 tbsp sriracha
3½ cups (870ml) low sodium vegetable stock
1 small can of tomato paste, about ¼ cup (4 tbsp)
3+ tbsp olive oil

Whisk all above ingredients well.

In separate bowl mix the dry batch:

Dry Mixture

2¼ cups (280g) vital wheat gluten flour
¾ cup (95g) chickpea flour
2 tbsp chili powder
1 tbsp paprika
1½ tsp cumin
2 tbsp onion granules
2 tbsp garlic granules
1 tbsp salt

Fixin’s

BBQ sauce ▶︎ https://wickedhealthyfood.com/2020/04/27/wicked-bbq-sauce-recipe/
Sliced pickles
Sliced raw white onion
Thick texas toast

INSTRUCTIONS

1. Prepare baking dish by coating lightly with oil. Set aside. Preheat oven to 375 degrees fahrenheit.

2. Hand mix the wet and dry batches separately. Combine dry mixture with half of wet mixture. Mix until combined completely. Knead for 3 minutes until all is mixed thoroughly and the dough has an elastic texture.

3. Form into a rough oval shape and place in baking dish. Lightly coat the raw seitan with oil.

4. Add rest of braising liquid around the casserole dish, pouring over raw seitan.

5. Place in oven and bake for about 25 minutes.

6. At the 25 minute mark, flip loaf over. Place back in oven for another 20 minutes. If you will be putting this on the grill, be sure to fire-up the grill. Prepare this BBQ sauce (https://wickedhealthyfood.com/2020/04/27/wicked-bbq-sauce-recipe/) while your seitan is cooking.

7. Remove the seitan a few minutes before its done and baste the seitan with some of the remaining liquid in the dish. Place back in oven for another 5-10 minutes. The liquid should be almost evaporated and thickened. Remove from oven and leave to cool for a few minutes.

8. Once the seitan is cooled, it’s time to finish it on the grill. Be sure the grill is blazing hot and on high heat. In a casserole dish, or the same that the seitan was baked in, cover it with BBQ sauce being sure it coats all sides well.

9. Place on the grill and allow to brill for about 8 minutes on each side to create the killer char that will make this finish dish.

10. While this is grilling, gather all the fixin’s to complete your BBQ board, or BBQ sandwich. Fresh sliced pickles, sliced raw white onion, Texas toast, extra BBQ sauce and of course a toll of paper towels.

11. After flipping brisket and getting some great char on both sides, remove from grill. Its time to assemble.

12. Slice the brisket as thin as you can and serve with all the fixin’s!

Comments

Mary Ann Hooten says:

Update from earlier post: First of all, from this single recipe, my husband and I got about 7 meals total! I can't believe what a good value this thing is in terms of being the basis for many different meals. But, here is the real kicker! I said in my first post that this would not pass off as actual beef brisket, at least not in this format. HOWEVER, for one of the later meals, I did like the video mentions and took part of it turned it into "ground beef" that I used as a filling for taquitos/flautas. After grinding it in a blender, I sauteed it in a skillet with finely chopped onions and jalapenos and added some store-bought taco seasoning for convenience. (I'm sure a custom fresh spice blend would be better but I was just being lazy!) OMG! I am serious when I say that I don't think anybody would have a clue that this wasn't just normal beef flautas. Except for maybe it was even BETTER than beef flautas because it was very tender and didn't have any unappetizing tough pieces. Thanks again for sharing such a versatile and economical recipe!

Kane Yu says:

Any suggestions on a wine replacement? I was thinking more vegetable stock.

jonkbaby says:

Awesome video and incredible sense of teaching and knowledge. Do you think this could this be done as a pastrami? Maybe instead of applying a bbq sauce, instead do something like a honey mustard, put it on a grill and a cracked black pepper/coriander seed/garlic rub? I'm only shooting out ideas. For smokiness, would it be better to do smoking in the grill, or to add liquid smoke to the wet mix? Thank you and you have got a new subscriber

Wes W says:

I fucked this up first time. Probably using too much fucking liquid in the fucking dry batch. It's 9pm not trying again

Wes W says:

"gluten free intolerant" 😂

Darrin Kimble says:

This video is gold! And go ahead drop the F bomb as much as you want good food is good food

Rene LeDoux says:

This is Barbecued bread it’s made from Pure gluten sounds like a good way to get absolutely no nutrition after your stomach and intestine is lined with gluten

prettycute andexpensive says:

Just made this. I had really low expectations because my first time making seitan (a "chicken" tenders recipe) came out 6/10 at best. I basically concluded that seitan is too rubbery rather than chewy like meat. This brisket recipe though is really good! Surprisingly good.
My experience making it:
I made half the batch because I was only making it for myself. Instead of the wine/alcohol I substituted with a mushroom broth (store bought) that has a base of soy milk. I also added 1/2 tbsp of liquid smoke. The gram flour I used wasn't a perfectly fine powder, so the end result was a slightly more gritty brisket (had no effect worth noting on the taste or chew). Because my batch was small, and I have a history of burning food, I initially halved the bake time at 350 F. When I flipped it I noticed it was crumbling from contact with the spoon, so I set the heat up to 375 F and kept checking back every 5-10 minutes, pulling it out to baste. I did this until the marinade completely absorbed, thickened and evaporated.
I pulled a tiny piece off to taste and was so amused by how good it tasted. I didn't even grill it or coat it in bbq sauce. The texture was soft but had a slight chewiness like meat. I made a simple sandwich similar to the one in the video, but just like my first time, I found don't really like seitan with bread. It's not bad by any means, but the textures and density dont' have enough of a difference to be satisfying like a beyond burger might be. Nonetheless, this is genuinely great stuff to have as simple slices, snacks, or sides of a meal. Like if you just tear off bits and eat them as is, its incredibly delicious and really satisfies the meaty texture/craving. This batch will likely last me all week.
Overall I'm really glad I tried this recipe. From the video it looks like it's a lot of work but is actually pretty quick and easy to make (a lot of seitan recipes require mashing of legumes and what not which this recipe hacks by using gram flour instead). I do recommend glass dishes when making the dough because vital wheat gluten sticks to plastic and wood relentlessly.

Highly recommend to fellow vegans. This specific recipe has given me confidence and motivation to try more vwg/seitan recipes. Even my non-vegan non-white grandma approved this dish 😁
For a background, I have been vegan for almost 3 years now and have never tried making seitan before 2021. This is one of the very few vegan recipes that I have gotten from the internet that I gladly intend to make again. Super happy and grateful.

Tiger Toxins says:

I guess you’re not wrong with the OG part, since wheat berries can be grown near oceans..

Shann says:

looks great but instead of oven and grill use a smoker with post oak wood and then u can call it TX Vegan Brisket .
I am a Texan btw

Nemo-Nova says:

Cole slaw and tater salad, and I’m there. No meat; I’m good.

Sheryl G says:

I want to make this but only use half for the brisket and the rest as ground meat and/or sausage. Do I blend part it the blender after it’s mixed to get the crumbles? I think I know about the sausage because I can wrap in foil and steam then grill. Help please. Thanks. New vegetarian convert.

T C says:

Hail Seitan !

Justin Roden says:

made this tonight but didn't have a grill 🙁 Philly woot! haha but I just broiled it for that part and it was a higher truth! thank you so much for this recipe served it with mashed potatoes, marsala mushroom gravy and oven roasted broccoli

Pure peppered Chicken relish says:

That doesn’t look like a brisket it looks like burnt dog shit with bbq sauce on it

Ol Son says:

Don’t ever use vegan and Texas style in a sentence this is not acceptable in Texas lol

J D says:

Oh he is just making SATAN

carol lynn lee says:

Which vegan Sherry did you use, please? I'd very much appreciate your vegan wine recommendations for the US market. Thank you. 🍷

roxann moritz says:

OMG! I thought it would be undercooked, most seitan is cooked for much longer, but the texture is AMAZING. The flavor is excellent but it chews like meat (from what I remember anyway). I stretched the dough in one direction and folded it several times and I think that created a ‘grain’ like meat has. Thank you, I love your videos.

Becky says:

Thank you from the bottom of my heart. I just noticed that I did not subscribe which I swear that I did. Anyhow, I've clicked that red button. 🙏👋🤸‍♂️

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