Seitan Brisket

Details

• Author: CuisineSavvy
• Cuisine: American
• Course: Main Course
• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Diet: Vegan
• Categories:#Derek Sarno#Wicked Healthy#seitan#BBQ#grilled#Texas-style#extRecipes:https://wickedhealthyfood.com

Nutritional Values

This seitan brisket is protein-rich thanks to vital wheat gluten, providing substantial plant-based protein to support muscle health and satiety. Chickpea flour adds additional protein and fibre, whilst the spices — chilli powder, paprika, and cumin — deliver antioxidants and anti-inflammatory compounds. However, the recipe is moderately high in sodium from soy sauce and salt, and contains added sugars from maple syrup and BBQ sauce. The olive oil provides heart-healthy monounsaturated fats, but overall calorie density is significant. Best enjoyed as an occasional treat as part of a balanced diet with plenty of vegetables on the side.

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Seitan Brisket

This showstopping plant-based brisket delivers on flavour and texture with layers of savoury, smoky goodness. Vital wheat gluten and chickpea flour form a tender, meaty seitan loaf that's braised in a rich marsala and vegetable stock mixture, then baked until perfectly firm. The real magic happens when you slather it in BBQ sauce and char it on a blazing-hot grill, creating that authentic brisket crust. Slice thinly and serve with all the classic accompaniments — pickles, raw white onion, and thick Texas toast — for a vegan feast that'll have everyone coming back for seconds.

Ingredients
[ ] 1 cup marsala wine
[ ] 60ml (1/4 cup) soy sauce or tamari
[ ] 60ml (1/4 cup) maple syrup
[ ] 2 tablespoons sriracha
[ ] 825ml (3 1/2 cups) low-sodium vegetable stock
[ ] 60ml (1/4 cup) tomato purée
[ ] 3 tablespoons olive oil, plus more for greasing and coating
[ ] 280g (2 1/4 cups) vital wheat gluten flour
[ ] 90g (3/4 cup) chickpea flour
[ ] 2 tablespoons chilli powder
[ ] 1 tablespoon paprika
[ ] 1 1/2 teaspoons ground cumin
[ ] 2 tablespoons onion granules
[ ] 2 tablespoons garlic granules
[ ] 1 tablespoon salt
[ ] BBQ sauce, for coating and serving
[ ] Sliced pickles, to serve
[ ] Sliced raw white onion, to serve
[ ] Thick Texas toast (made with plant-based butter), to serve

Instructions
[ ] 1. Preheat the oven to 190°C (375°F/Gas Mark 5). Lightly grease a large baking dish with olive oil and set aside.
[ ] 2. In a large bowl, whisk together the marsala wine, soy sauce or tamari, maple syrup, sriracha, vegetable stock, tomato purée, and 3 tablespoons olive oil. Set aside half of this mixture (approximately 2 cups) to use as braising liquid.
[ ] 3. In a separate large bowl, combine the vital wheat gluten flour, chickpea flour, chilli powder, paprika, cumin, onion granules, garlic granules, and salt. Mix thoroughly until evenly distributed.
[ ] 4. Pour the remaining half of the wet mixture into the dry ingredients. Using your hands or a sturdy spoon, mix until a dough forms.
[ ] 5. Turn the dough out onto a clean work surface and knead vigorously for 3 minutes until the gluten develops and the dough becomes elastic and cohesive.
[ ] 6. Shape the kneaded dough into an oval loaf approximately 20–23cm (8–9 inches) long. Place it in the prepared baking dish and pour the reserved braising liquid around it.
[ ] 7. Cover the dish tightly with foil and bake for 25 minutes.
[ ] 8. Remove from the oven, carefully turn the seitan loaf over, re-cover with foil, and bake for a further 20 minutes.
[ ] 9. Uncover the dish, baste the seitan generously with the braising liquid from the tin, and return to the oven uncovered for a final 5–10 minutes until the surface is slightly firm and golden.
[ ] 10. Remove the brisket from the oven and allow it to rest for 5–10 minutes. Meanwhile, preheat a grill or barbecue until blazing hot.
[ ] 11. Coat the entire seitan brisket thoroughly and generously with BBQ sauce on all sides.
[ ] 12. Place on the hot grill and cook for 8 minutes per side, allowing deep char marks and caramelisation to develop. The BBQ sauce should be sticky and slightly blackened in spots.
[ ] 13. Transfer the grilled brisket to a chopping board and leave it to rest for 5 minutes.
[ ] 14. Using a sharp knife, slice the brisket thinly against the grain.
[ ] 15. Serve the sliced seitan brisket with extra BBQ sauce, sliced pickles, sliced raw white onion, and thick Texas toast prepared with plant-based butter.

https://www.cuisinesavvy.com/recipe/seitan-brisket