Monday, March 25, 2013

Vegan Seitan Brisket

Vegan Seitan Brisket
During the holidays we think of a feast and a BIG meal that we are positively stuffed with afterwards. Usually something store bought and made with care but why not make your own and really show your family some love! This recipe shows that even if your a beginner or a pro you can make a gourmet vegan feast for your family on a special holiday or even a Sunday supper. Great for entertaining as well, just the usual suspects, this meal will sure to impress everyone. A one pot meal at the end with your veggies and gravy, just serve with any other vegan sides and call the troops to dinner. Enjoy! 

Vegan Seitan Brisket

Seitan Brisket
2 cups vital wheat gluten
1 Tablespoon dried onion powder
1 Tablespoon dried garlic powder
1 Tablespoon nutritional yeast
1/2 teaspoon ground black pepper
2 cups vegan beef broth
1/4 cup hummus (your favorite flavor, I used Roasted Red Pepper)
1 teaspoons liquid smoke
1 teaspoon Annatto spice (powdered) 
1/2 Tablespoon dried parsley
1 teaspoon gravy master

Gravy with Veggies
1 28oz can Crushed Tomatoes
4 bay leaves (small) or 2 (large)
1/2 teaspoon Black Pepper
1 teaspoon gravy master
Salt, to taste
4 carrots, peeled and sliced in an angle
2 ribs celery with leaves, sliced in an angle with leaves minced
1 small onion, diced
1 large garlic clove
4 cups vegan beef broth 
2 cups mushrooms, sliced
1/8 teaspoon red pepper flakes
1/2 Tablespoons dried parsley 
3/4 teaspoon dried thyme

Heat the oven to 350 Degrees

In a Kitchen-Aid Mixture, combine all the Ingredients (except the broth) for the seitan brisket and mix well lightly for 1 to 2 minutes. After the light mixing, add in the broth slowly. Knead the dough lightly until everything is combined and the dough feels elastic (scrap down and around as needed). This could take anywhere from 3 to 5 minutes. Once the dough is done, remove and roll into a medium sized log. Wrap the seitan log in plastic wrap and then wrap that in tin foil to keep in moisture but also heat. Place in a baking dish and you are ready to place in the oven. 

Wrapped Seitan Dough
Pre-Wrapped and Foiled Seitan Dough
Foiled Seitan Dough
Foiled Seitan Dough in Baking Dish
Bake the seitan for 40 to 50 minutes or until the seitan has a sturdy texture to it but not over baked and not crunchy or thick on top. Remove the dish from the oven, unwrap and carefully remove them from the baking dish. Transfer to a roaster with your Gravy with Veggies ingredients and top with a little extra parsley, thyme, and a little oil. 

Baked Seitan Dough
Gravy with Veggies Mixture before Brisket
Pre-Roasted Gravy with Veggies & Brisket
Bake for an additional 60 minutes or until veggies are tender and seitan is firmer. Remove the seitan from the pot, as well as the bay leaves. 

Seitan Brisket After Roasting in Gravy & Veggies
You can serve the seitan brisket as is with the gravy and veggies or store it in the refrigerator over night for a firmer and more solid texture. I made it the night before for and served it the next night for dinner. Serve with your favorite sides and veggies with gravy. For the Vegan Loaded Mashed Potatoes (See Blog). Enjoy!

Completed and Served Vegan Seitan Brisket



  1. "Whether you like your meat medium rare or fully done, Leg OFF Bones Pad is wonderfully moist and can be cooked to perfection.Majestic Meats - Wholesale Meat Suppliers
    Unit 2-3, Crossley Hall Works
    York Street
    BD8 0HR

    T: 01274 544675
    E:" meat suppliers


Note: Only a member of this blog may post a comment.