brisket

Vegan Dry Rubbed Brisket

When we used to eat meat, smoked brisket was on the top of my meat favorites list. Obviously its been a LONG time since we have eaten brisket, but from what I remember, this vegan brisket is a close second! We added some jackfruit to the jazzed up seitan recipe to add some extra meaty texture and it worked great. This vegan brisket is perfectly seasoned and coated in a savory, sweet dry rub. You can serve it as is, or pop it on the grill with some BBQ sauce and sliced up for the most delicious BBQ brisket sandwich. It firms up nicely and can be sliced extra thin using a mandolin. So if you have been missing smokey, savory, dry rub crusted brisket, hopefully this recipe will do the trick! I for one know what’s going to be on our grill this summer!! Glory Glory! Brisket is back, baby!!!

When we used to eat meat, smoked brisket was on the top of my meat favorites list. Obviously its been a LONG time since we have eaten brisket, but from what I remember, this vegan brisket is a close second! We added some jackfruit to the jazzed up seitan recipe to add some extra meaty texture and it worked great. This vegan brisket is perfectly seasoned and coated in a savory, sweet dry rub. You can serve it as is, or pop it on the grill with some BBQ sauce and sliced up for the most delicious BBQ brisket sandwich. It firms up nicely and can be sliced extra thin using a mandolin. So if you have been missing smokey, savory, dry rub crusted brisket, hopefully this recipe will do the trick! I for one know what’s going to be on our grill this summer!! Glory Glory! Brisket is back, baby!!!

INGREDIENTS:

You will need aluminum foil, and a 9x13 baking dish for this recipe

  • 1 can jackfruit in brine

  • 1 cup vital wheat gluten

  • 1/4 cup tapioca starch

  • 1/4 cup nutritional yeast

  • 1 teaspoon Vegetable Better than Bouillon

  • 2 tablespoons water

  • 2 tablespoons soy sauce or coconut aminos

  • 2 tablespoons oil ( I used grape seed)

  • 2 teaspoons liquid smoke

  • 2 teaspoons minced garlic

  • 2 teaspoons onion powder

  • 2 teaspoon vegan Worcestershire sauce

  • 2 teaspoons cumin

  • 2 teaspoons smoked paprika

  • 1 teaspoon dried thyme

  • 1 teaspoon each salt and pepper

DRY RUB:

  • 3 tablespoons smoked paprika

  • 2 tablespoons brown sugar

  • 2 teaspoons onion powder

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1 teaspoon thyme

INSTRUCITONS:

preheat oven to 350 degrees.

  1. Drain and rinse the jackfruit. Chop the jackfruit in your food processor by pulsing a few times.

  2. Add the remaining ingredients to the food processor and mix for a a minute, until a sort of dough forms.

  3. If you do not have a food processor, finely chop the jackfruit using a sharp knife. In a medium bowl add the jackfruit and remaining ingredients. Using your hands, (I promise its just easier) mix all of the ingredients together until a dough forms. Knead the dough by hand for a few minutes.

  4. Form the dough into a sort of oval shape, mimicking a brisket. Tear off a piece of foil that is about 3 times the size of the dough.

  5. Mix up the ingredients for the dry rub in a bowl.

  6. Pour dry rub into the middle of the foil. Take the “brisket and roll it in the rub to cover all sides.

  7. Spray the brisket and the foil with some cooking spray and wrap the brisket in the foil, sealing it up. Just make sure it is going to be easy to open.

  8. Place the foil covered brisket into a 9x13 pan and place in the oven on the top rack. Bake sealed for 30 minutes. After 30 minutes open up the foil pouch and continue baking for another 30-40 minutes.

  9. Allow the brisket to cool. The brisket should slice easily once cooled. It should even be firm enough to thinly slice on a mandolin.

You can also baste the brisket it BBQ sauce and grill to reheat. I normally place brisket on a piece of foil on the grill to avoid a mess. I let it grill with the lid closed just until its heated through, then slice for sandwiches.

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