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RECIPE
32 INGREDIENTS13 STEPS1HR 20MIN

Vegan Brisket BBQ Style

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The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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This vegan brisket BBQ-style recipe uses 15-ingredients and can be made ahead to serve with any classic vegan bbq sides, in a sandwich, or even on its own. Packed with classic bbq seasonings, this main dish is perfect for big appetites!
1HR 20MIN
Total Time

The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6

Seitan

1 1/2 cups
Vital Wheat Gluten
1/4 cup
Nutritional Yeast
1/2 cup
Chickpea Flour
1 tsp
1 tsp
Ground Cumin
1/2 Tbsp
Garlic Powder
1/2 Tbsp
Onion Powder
1 cup
Vegetable Stock
or Not-Beef Bouillon Cubes
2 Tbsp
2 Tbsp
3 Tbsp
1 Tbsp
Vegan Worcestershire Sauce
1 Tbsp
Brown Sugar
1/2 tsp
Liquid Smoke

Braising Stock

1 cup
Vegetable Stock
or Not-Beef Bouillon Cubes
2 Tbsp
Brown Sugar
1/2 tsp
Chili Powder
1/2 tsp
1 Tbsp
1 Tbsp
Molasses
1 Tbsp
Dijon Mustard
2 cloves
as needed
Water

BBQ Spice Rub

1 tsp
Coarse Black Pepper
1/2 tsp
Ground Cumin
to taste
Barbecue Sauce

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Nutrition Per Serving

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CALORIES
294
FAT
6.6 g
PROTEIN
28.1 g
CARBS
30.3 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In a large bowl or in the bowl of your stand mixer, whisk together Vital Wheat Gluten (1 1/2 cup), Nutritional Yeast (1/4 cup), Chickpea Flour (1/2 cup), Paprika (1 teaspoon), Ground Cumin (1 teaspoon), Garlic Powder (1 1/2 teaspoon), and Onion Powder (1 1/2 teaspoon). Set aside.
Step 3
In a blender add Vegetable Stock (1 cup), Soy Sauce (2 tablespoon), Olive Oil (1 tablespoon), Ketchup (3 tablespoon), Vegan Worcestershire Sauce (1 tablespoon), Brown Sugar (1 tablespoon), Liquid Smoke (1/2 teaspoon), and Ground Black Pepper (1 pinch). Blend until smooth.
Step 4
Add the wet ingredients to the dry and gently knead using the paddle attachment of your stand mixer, or hands for about 3-5 minutes, just until the seitan comes together.
Step 5
Meanwhile, in the blender, add Vegetable Stock (1 cup), Brown Sugar (2 tablespoon), Chili Powder (1/2 teaspoon), Dried Parsley (1 teaspoon), Fresh Thyme (1/2 teaspoon), Soy Sauce (1 tablespoon), Molasses (1 tablespoon), Dijon Mustard (1 tablespoon), Bay Leaf (2), and Garlic (2 clove). Blend until smooth. Add Water (as needed) as needed if it is too thick. Set aside.
Step 6
Form the seitan into a brisket-like shape. Place it into a medium-sized casserole dish and cover it with Olive Oil (1 tablespoon), using your hands.
Step 7
Pour the braising liquid from the blender over the brisket, and bake for about 20-25 minutes, until the top has a crust.
Step 8
After 20-25 minutes, carefully flip over the brisket, and brush the top with the braising liquid. And bake for another 20-25 minutes. Check on it every 5-10 minutes and brush with the braising liquid as needed.
Step 9
Remove the brisket from the oven and allow it to cool in the casserole dish.
Step 10
Meanwhile, make your dry rub. In a small jar, add Kosher Salt (1 teaspoon), Coarse Black Pepper (1 teaspoon), Smoked Paprika (1 teaspoon), Granulated Garlic (1 teaspoon), Ground Cumin (1/2 teaspoon), and shake to combine.
Step 11
Heat up your grill to about 400 degrees F (200 degrees C), and loosen up the brisket from the bottom of the dish, if necessary. Cover the brisket in your favorite Barbecue Sauce (to taste) and dry rub seasoning.
Step 12
Place the brisket onto the grill and grill it for 3-5 minutes on each side, until bbq sauce is caramelized and charred.
Step 13
Slice and serve with freshly baked rolls, corn pudding, pickles, and a fresh salad.

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Nutrition Per Serving
Calories
294
% Daily Value*
Fat
6.6 g
8%
Saturated Fat
0.9 g
4%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
30.3 g
11%
Fiber
2.9 g
10%
Sugars
14.6 g
--
Protein
28.1 g
56%
Sodium
1175.6 mg
51%
Vitamin D
--
--
Calcium
70.1 mg
5%
Iron
3.0 mg
17%
Potassium
402.2 mg
9%
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