Oven Roasted Vegan Brisket
Tender, juicy vegan brisket to add to your holiday table!
Ingredients
Brisket
- 3 Cups Vital Wheat Gluten
- 1.5 Cup Vegetable Broth
- 1/2 Piece Beet Root
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 2 Tbsp Garlic Powder
- 2 Tbsp Onion Powder
- 1/2 Tsp Cayenne Pepper
- 1 Tbsp Smoked Paprika
- 10 Pieces Jackfruit Green
- 4 Pieces King Trumpet Mushrooms
- 3 Tbsp Olive Oil
Marinade
- 1/2 Cup Tamari Sauce Reduced Sodium
- 1/4 Cup Liquid Smoke
- 1/4 Cup Worcestershire Sauce Vegan
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 2 Tbsp Garlic Powder
- 2 Tbsp Onion Powder
- 2 Tbsp Coconut Sugar
- 1 Tbsp Ground Cumin
- 1/2 Tsp Cayenne Pepper
Gloss
- 1/4 Cup Tamari Sauce Reduced Sodium
- 1 Tbsp Hot Sauce
- 1 Tbsp Olive Oil
Instructions
Mushrooms and Jackfruits
- Wash and slice the mushrooms vertically in two, so as to get a total of 8 pieces.
- On a baking tray lined with parchment paper, place the mushrooms. Coat them with olive oil, salt and pepper. Pop the try in the oven at 400F for 30 minutes.
- Once the mushrooms are out of the oven, let them cool down for 10 minutes or so. Then taking one piece of mushroom at a time, hold the cap with one hand, and use a fork to shred the stems. If some of the shredded pieces are too thick, separate them with your hands. Set the mushrooms aside.
- Remove the green jackfruit from the brine, rinse them and use a fork the mash/shred them. Place the shredded jackfruit in a bowl, add some salt and pepper to taste. Set the jackfruit aside.
Marinade and Broth
- In a bowl, add the reduced sodium tamari sauce (you can also use soy sauce), vegan worcestershire sauce, liquid smoke, salt, pepper, garlic powder, onion powder, coconut sugar, ground cumin, and cayenne pepper. Mix everything up using a small whisk or fork to combine. Set it aside.
- Cut the beet root in small pieces, add them to a bowl, and add in the vegetable broth. This is to get a reddish broth, the beet will not affect the flavor. Set it aside.
Brisket
- In a large mixing bowl, add the vital wheat gluten, salt, pepper, garlic powder, onion powder, cayenne pepper and smoked paprika. mix everything to incorporate.
- Then add half of the reddish vegetable broth, use your hands to mix it up. The gluten should activated and some lumps should start forming.
- Add the shredded jackfruits and mushrooms. Incorporate the mushrooms and jackfruits with your hands while continuing to add the broth. There will be some resistance from the gluten to adhere with the mushrooms and jackfruit, but it does not need to be perfect. Slightly knead the though for no more than 3 minutes or so. Try to pop in any stubborn pieces of mushrooms, but it does not need to be perfect.
- In a baking dish, add the olive oil and place the brisket. Pour in the marinade. Slice some garlic chunk in two and place them on the corners, add in the rosemary and thyme. Cover the baking dish with aluminum foil and pop the brisket in the oven and bake for 40 minutes at 400F.
- Remove the brisket from the oven, remove the aluminum foil, brush up the top with any remaining marinade or a mixture of hot sauce, tamari sauce and olive oil to gloss it up. Switch the oven setting to broil on high, and pop the dish back in the oven for 15 minutes.
- Brush the brisket with the soy sauce and hot sauce mixture. The brisket is ready to serve.
Notes
The Mushroom Den earns a small commission if you make a purchase using any of the affiliate links listed on this post. We only suggest products we believe in, so hopefully you like them too.
Nutrition
Calories: 316kcalCarbohydrates: 42gProtein: 27gFat: 6gSaturated Fat: 1gSodium: 1240mgPotassium: 758mgFiber: 3gSugar: 27gVitamin A: 569IUVitamin C: 20mgCalcium: 99mgIron: 3mg
Tried this recipe?Let us know how it was!