Sticky BBQ Brisket (Vegan 2023) – TEXAS-STYLE SEITAN! | The Wicked Kitchen

Byamazingfoodstv


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!

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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 ▶︎
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 ( 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!

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#veganchef #plantbasedchef #wickedhealthy #wickedkitchen #veganbrisket #BBQ #veganbbq #bestof2023

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35 Comments

  1. 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!

  2. Thank you for this video! I really enjoy WICKED KITCHEN products from the store. Can't Believe it took me so long to come across this channel.. I bought a grill and smoker last summer and no clue how to use them. This video inspired me. I would have thought the "meat" would be over cooked if I grilled it after the oven.. Thank you!!!!

  4. I followed the directions but line took way longer to bake and I actually ended up having to cook it on 400 for a while and it took 3 times the bake time. That being said, once it did finally bake it was great. I didn’t grill it though as it’s snowing and 30 out. But I broiled it afterwards.

  7. I have made this a few times now, tweaking along the way, never disappointed, and tonight I used the basic recipe but changed the herbs and spicing, as I was making char siu ‘pork’, and, oh my goodness, it was insanely good…. Esp because the method lends itself brilliantly to Char Siu….Easily, hands down the best recipe and best vegan ‘meat’ yet… a party and feast for all senses..thank you, thank you……

  16. These vegan BBQ stuff cracks me up. They say it's so good so many times is comical. The real BBQ videos they never say it's good they assume you know it is. But seriously how can a pile of wheat gluten be better for you than some grass feed beef.

  17. What about using jackfruit for meat like dishes?
    I’ve used it for pulled “pork” in the slow cooker cooking for 90 people and nobody could tell the difference they all thought it was pork.

  18. I'm very keen to try this seitan. I made Gaz oakleys brisket for yule for the first time ever. Between watching Gaz and Wicked I've so much better at vegan cooking. Thanks for all the learning content guys.

  19. I wonder if it would be possible to smoke the brisket with a rub to develop a real Smokey bark and flavour. It takes like 6 hours to do with a real brisket and I wonder if it would be possible to do here without drying it out.

    For me the smoky, salty, and peppery bark you get on a real brisket smoked properly is more than half the enjoyment.

    Also, you may be able to inject some sort of oil into the brisket to simulate the very juicy meat you get when you slow cook a beef brisket. People already inject beef tallow into beef briskets to get extra juiciness.

    Doing a kneaded seitan may give you the air pockets necessary to trap those oils inside and give you a juicy cut of brisket.

    It’d be interesting to see if the seitan can take on the smoky flavour similar to beef, if it’s possible to develop the dark flavourful bark, and if it’s possible to introduce some fatty juice into the brisket.

    If you could pull that off it’d make a very real Texas style brisket.

  22. Hmm you know when it first came out of the oven I was hesitant, thinking it looked a little spongey, BUT like you said once it cooled it tightened up and the final product looks insane. I definitely want to try making it.

  23. Epic fail for me and I swear I followed to the T. Great flavors but it tasted like great flavored bread. I'm not new to VWG and I'm not sure what I did wrong except maybe not knead it enough? Maybe? I don't know. It tasted bready.

  24. Looks okay. Though a lot of effort to reproduce fake. Who needs that? The average vegan. or vegetarian does not want pretend meat. When I could eat animal product, I wanted to eat them… not some substitute. Who is this aimed for?

  29. Wow. I'm a meat eater, but I watched this from beginning to end. This actually looks like something I could try.
    For context, my stepson is vegetarian and I'm looking for something I can cook him for the upcoming Thanksgiving.

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