By Dilveon Bramwell
Vegan Brisket Recipe
18 steps
Prep:20minCook:3h 15min
Updated at: Tue, 02 Sep 2025 02:11:58 GMT
Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories369.9 kcal (18%)
Total Fat6.6 g (9%)
Carbs28.6 g (11%)
Sugars14.8 g (16%)
Protein46.6 g (93%)
Sodium2164.2 mg (108%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
For the Brisket:
1 Tbspolive oil
1White Onion
peeled & chopped small
5 clovesFresh Garlic
peeled & chopped roughly
200gMushrooms chestnut
or any available, roughly chopped
1 ½ cupAle
Vegan, or Beer, or vegetable broth if beer unavailable
450gvital wheat gluten
2 Tbspsoy sauce
3 TbspSugar
instead of brown sugar
2 TbspTahini
instead of miso paste
1 Tbspsmoked paprika
1 Tbspcumin
1 Tbspginger powder
1 TbspSalt
instead of celery salt
3 TbspPasta Sauce
instead of tomato puree
1 cupTofu
crumbled
2 TbspDried Thyme
instead of mixed herbs
1 Tbspblack pepper
Spice Rub:
BBQ Sauce Glaze:
Instructions
Cook the Vegetables:
Step 1
Heat 1 tbsp olive oil in a large nonstick frying pan over low heat.
Step 2
Add the white onion, mushrooms, and garlic. Sauté for 5 minutes until golden and caramelized, stirring occasionally.
Step 3
Deglaze the pan with 1 & 1/2 cup vegan ale or vegetable broth, letting it simmer for 3 minutes while stirring.
Blend Wet Ingredients:
Step 4
In a blender or food processor, combine the sautéed mushroom mixture with soy sauce, sugar, tahini, smoked paprika, cumin, ginger powder, salt, pasta sauce, tofu, dried thyme, and black pepper.
Step 5
Blend until smooth, about 1 minute. Set aside.
Prepare the Dough:
Step 6
In a stand mixer with a dough hook, add vital wheat gluten.
Step 7
Pour in the blended wet mixture and mix on medium speed for 10 minutes until a firm, elastic dough forms.
Shape and Season:
Step 8
Turn the dough onto a work surface and shape into a long rectangle, about 1 inch thick, using your hands or a rolling pin.
Step 9
Mix the spice rub ingredients (salt, smoked paprika, cumin) and rub evenly over the dough.
Wrap and Cook:
Step 10
Wrap the dough tightly in greaseproof paper, followed by 2-3 layers of cling film.
Step 11
Fill a large saucepan halfway with water and bring to a boil.
Step 12
Place the wrapped dough in the water, reduce to a simmer, and cook for 3 hours. Ensure the water simmers gently, not boils rapidly.
Cool and Unwrap:
Step 13
Remove the brisket from the water (it should feel firm). Let it cool slightly, then unwrap.
Sear and Glaze:
Step 14
Heat a large cast-iron pan or grill over medium heat with a little olive oil.
Step 15
Sear the brisket on all sides for 2-3 minutes per side.
Step 16
Brush sweet and spicy barbecue sauce over the top while searing.
Step 17
Optionally, place in a preheated oven at 350°F (175°C) for 10 minutes to heat through.
Serve
Step 18
Slice the brisket and serve hot
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