Vegan Brisket ~
Rich and smoky, plant-based BBQ seitan roast. Perfect for hearty dinners, BBQ sandwiches, or vegan holiday meals.
Serve with Loaded Mashed Potatoes or pile it onto toasted buns for a delicious BBQ sandwich experience.
BBQ Seitan Brisket Recipe
This is a favorite recipe for when I’m craving the rich, bold flavors of traditional Texas-style BBQ. This brisket pairs well with classic vegan BBQ sides like Fresh Herb Potato Salad and Creamy Coleslaw.
If you’re new to vegan cooking or haven’t tried seitan yet, it’s a fantastic plant-based meat substitute made from gluten, the protein found in wheat. Seitan is known for its dense, meaty, fork tender texture, which makes it a great alternative in vegan and vegetarian dishes that traditionally use meat, including my Vegan Pot Roast and Vegan Turkey Roast.
To make seitan, wheat gluten flour is combined with water or broth to form a dough. We’re using broth because it adds a more robust flavor. The dough is then quickly and briefly kneaded to develop the gluten, which gives seitan its characteristic chewy texture.
Ingredients for Vegan Brisket
You will need the following:
For the Seitan Roast:
- 1 1/2 cups vital wheat gluten flour
- 1/2 cup chickpea flour
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/4 cups vegan beef-style broth
- 2 tablespoons barbecue sauce
- 2 tablespoons vegan Worcestershire sauce
- 1/4 teaspoon liquid smoke
- 1/2 teaspoon steak seasoning blend
For the Braising Liquid:
- 1 cup vegan beef-style broth
- 1/2 cup barbecue sauce
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon liquid smoke
- 2 teaspoons garlic, finely minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme leaves
For Basting:
- 1/4 cup barbecue sauce
Ingredient Notes
- Vital Wheat Gluten Flour – Vital wheat gluten is the protein-packed main ingredient that forms the base of the seitan and provides its characteristic dense and chewy, meaty texture.
- Chickpea Flour – Adds protein and texture to the seitan roast while also acting as a binder. I have not made this vegan roast with any other combination of flour types. If you decide to try swapping the chickpea flour for, say, almond flour, it may affect the texture and flavor of the final dish.
- Herbs and Spices – The smoked paprika, cumin, and thyme add a smoky, earthy flavor to the dish.
- Liquid Smoke – This vegan ingredient adds characteristic BBQ smokiness. As always, adjust the amount to suit your taste.
- Vegan Worcestershire Sauce – For adding umami flavor, I use The Wizard’s Vegan Worcestershire Sauce. Soy sauce is a great substitute for Worcestershire in this recipe.
- Vegan Beef-Style Broth– I use Better Than Bouillon No-Beef Base for adding depth of flavor to this hearty dish.
- Barbecue Sauce – Whether you use a sweet or spicy BBQ sauce, the sauce you choose is going to add big flavor to your roast, so choose one you already know and love.
- Steak Seasoning Blend – I use Montreal Steak Seasoning.
How to Make Vegan Brisket
STEP ONE: Preheat the oven. Preheat the oven to 350°F. Spray an 11×7-inch (2 quart) casserole dish with non-stick cooking spray or lightly brush with olive oil. Preheat the oven to 350°F (175°C). Lightly oil an 11×7-inch baking dish.
STEP TWO: Mix the dry ingredients. In a large bowl, whisk together the vital wheat gluten, chickpea flour, smoked paprika, onion powder, garlic powder, cumin, black pepper, and salt.
STEP THREE: Combine the wet ingredients. In a small bowl, whisk together the 1 1/4 cups beef-style broth, 2 tablespoons Worcestershire sauce, 2 tablespoons BBQ sauce, and 1/4 teaspoon liquid smoke. Stir the wet mixture into the dry mixture until a dough forms.
STEP FOUR: Knead the dough. Working quickly, use your hands to knead the dough just until combined. The dough will come together almost immediately and have a wet but firm and springy texture. Be careful not to over-knead, as this can make the seitan tough. Shape into a loaf approximately 7 inches in length.
STEP FIVE: Season and braise. Sprinkle the loaf with steak seasoning, then transfer it to the prepared baking dish. In a separate bowl, whisk together the Braising Liquid ingredients (broth, BBQ sauce, Worcestershire sauce, liquid smoke, garlic, smoked paprika, onion powder, and thyme). Pour this mixture over and around the seitan brisket.
STEP SIX: Bake. Tightly cover with aluminum foil and bake for 1 hour.
STEP SEVEN: Baste with BBQ sauce. After 1 hour, remove the foil and brush the brisket with additional BBQ sauce. Return it to the oven, uncovered, and bake for an additional 20 minutes, or until the brisket has a nice glaze and slightly crispy edges.
STEP EIGHT: Rest and serve. Let the vegan brisket rest for 10 minutes. Transfer to a serving plate and spoon the cooking liquid over the roast. Cut into slices and serve warm.
FAQ for Vegan Brisket
- Can I make this vegan brisket ahead of time? Yes! You can prepare the roast a day in advance. Simply follow the seitan recipe through baking, then cool and store it in the refrigerator. When ready to serve, reheat in the oven at 350°F for about 15-20 minutes, basting with BBQ sauce as needed.
- How can I adjust the flavor of the brisket? For a spicier version, add more smoked paprika or chili powder. You can also increase the amount of BBQ sauce.
- How do I avoid over-kneading the seitan? Knead the dough just until it comes together and is firm and springy. Over-kneading can make the seitan too tough, so stop kneading as soon as the dough forms.
- Can I grill this vegan brisket instead of baking it? Yes, after baking the seitan, you can finish it on the grill for about 10 minutes on each side. Brush with BBQ sauce while grilling to get a smoky, caramelized finish.
Storage
- Store leftovers in an airtight container in the refrigerator. Reheat in the oven or microwave, adding a little extra BBQ sauce to keep it moist.
More Southern Vegan Recipes You’ll Love!
- BBQ Baked Beans
- Beer Braised Collard Greens
- Three Bean BBQ Chili
- Sweet Corn Casserole
- Lowcountry Boil
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Vegan Brisket
Ingredients
For the Seitan Roast:
- 1 1/2 cups vital wheat gluten flour
- 1/2 cup chickpea flour
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/4 cups vegan beef-style broth
- 2 tablespoons barbecue sauce
- 2 tablespoons vegan Worcestershire sauce
- 1/4 teaspoon liquid smoke
- 1/2 teaspoon steak seasoning blend
For the Braising Liquid:
- 1 cup vegan beef-style broth
- 1/2 cup barbecue sauce
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon liquid smoke
- 2 teaspoons garlic finely minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme leaves
For Basting:
- 1/4 cup barbecue sauce
Instructions
- Preheat the oven to 350°F. Spray an 11×7-inch (2 quart) casserole dish with non-stick cooking spray or lightly brush with olive oil. Preheat the oven to 350°F (175°C). Lightly oil an 11×7-inch baking dish.
- In a large bowl, whisk together the vital wheat gluten, chickpea flour, smoked paprika, onion powder, garlic powder, cumin, black pepper, and salt.
- In a small bowl, whisk together the 1 1/4 cups beef-style broth, 2 tablespoons Worcestershire sauce, 2 tablespoons BBQ sauce, and 1/4 teaspoon liquid smoke. Stir the wet mixture into the dry mixture until a dough forms.
- Working quickly, use your hands to knead the dough just until combined. The dough will come together almost immediately and have a wet but firm and springy texture. Be careful not to over-knead, as this can make the seitan tough. Shape into a loaf approximately 7 inches in length.
- Sprinkle the loaf with steak seasoning, then transfer it to the prepared baking dish. In a separate bowl, whisk together the Braising Liquid ingredients (broth, BBQ sauce, Worcestershire sauce, liquid smoke, garlic, smoked paprika, onion powder, and thyme). Pour this mixture over and around the seitan brisket.
- Tightly cover with aluminum foil and bake for 1 hour.
- After 1 hour, remove the foil and brush the brisket with additional BBQ sauce. Return it to the oven, uncovered, and bake for an additional 20 minutes, or until the brisket has a nice glaze and slightly crispy edges.
- Let the vegan brisket rest for 10 minutes. Transfer to a serving plate and spoon the cooking liquid over the roast. Cut into slices and serve warm.
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