seitan

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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Fluffy Vegan Southern Biscuits

Fluffy Vegan Southern Biscuits that will make you want to slap your grandma.

I was raised in the south. Both of my parents were born in raised in Alabama and my mom grew up on a farm. Most of my childhood memories involving my Grandmother are in her kitchen or watching the occasional episode of Hee Haw, but mostly in the kitchen. My grandmother cooked three meals a day and every one of them included homemade biscuits or cornbread. She taught any of her grandkids that were willing to learn how to make her biscuits, and it is my most cherished recipe. I have adapted my grandmothers recipe to make our biscuits vegan. My grandmother always used buttermilk but we have added just a little vinegar to our plant based milk to make it curdle and give it that butter milky zip. I also use vegan butter instead of shortening like she used, and I am pretty sure if she were alive I would get an ear full about that! But for the most part, I make them just like she taught us, and they are perfect as far as I am concerned. A light, fluffy, buttery, southern staple that any good southerner ( or anyone who knows anything about anything) should be baking up all the time. My Grandmother would be so proud to know that a little piece of her kitchen was making its way to so many people. I just wish she were alive so I could tell he how much everything she taught me has meant to me, and how she helped shape me into who I am now, and so I could give her one more hug. I love you Grandmama.

INGREDIENTS:

  • 3 cups of all purpose flour plus 1/2 cup flour

  • 2 tablespoons baking powder

  • 1 1/2 teaspoons salt

  • 1/2 cup of vegan butter like Earth Balance

  • 1 1/2 cups plant based milk, I prefer almond or oat milk for baking

  • 1 tablespoon white or apple cider vinegar

COOKING INSTRUCTIONS:

PREHEAT OVEN TO 450 DEGREES

  1. Add 3 cups of flour, baking powder and salt to bowl and mix with a whisk, making sure it is mixed well.

  2. Add the butter using your hands to mix it into the dry ingredients, using your fingers to break up the butter until the mixture becomes crumbly.

  3. Pour vinegar into the milk and let it sit for a few minutes. Now add milk into the mixture, again using your hands, mix the milk in. THIS IS IMPORTANT: do NOT over mix. You want everything combined, but stop once you get to the point that the dough can be handled. It will likely still be sticky, but the less you mix it, the fluffier the biscuits!

  4. Sprinkle some of the remaining 1/2 cup of flour onto a clean work surface. Sprinkle enough flour over your dough to be able to handle it.

  5. Gently pat the dough out on your floured surface until it's about an inch or so thick. Using a biscuit cutter or glass , cut circles out of the dough, patting down the scraps until all of the dough is used.

  6. Place biscuits together on a backing sheet. It helps them to rise if they are touching.

  7. Bake biscuits for 10-15 minutes. Once they begin to brown on top check them by pulling one away to see if they are baked through.

These are perfect topped with Chicken Fried Seitan, vegan butter, jam, jelly, or tofu scramble. 

IF you like this recipe, then try these:

Vegan Angel Biscuits

Vegan Deluxe Biscuits and Gravy

The Jax Biscuit Sandwich

Fluffy Vegan Southern Biscuits that will make you want to slap your grandma.