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This vegan brisket hits all the nostalgic vibes of a Jewish high holiday table, but dare I say, aligned quite a bit more with Jewish ethics than eating a dead cow. Whether you grew up watching a traditional brisket bubble away in your bubbe's oversized Dutch oven or you're just here for a solid main dish that commands attention, this one's got Shabbat energy written all the heck over it.
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Here's your big brisketty move: that long, slow, wine-inflected, umami-packed braise. This vegan brisket comes out dripping with flavor. I am not sure anything could be more perfect alongside vegan potato latkes, a small bowl of matzo ball soup, or some legit tzimmes packed with plumpy steamy apricots and prunes.
Ready to show meat eaters who's really running Shabbat dinner? (Hint: it's not 200-year-old frozen dinners from long-shuttered Ratner's).
Jump to:
🥰 Why you'll adore this Jewish Vegan Brisket recipe
🥕 One-Pan Glory: You're roasting your veggies and your brisket in the same dish, so you basically made a bussin' dinner with less cleanup.
✊ Vegan AF: Every vegan meat recipe I post is showing off that plants can slay harder than steak ever could.
🍷 Rich Braising Sauce, Who Dis: The mix of red wine, tamari, and a splash of vinegar turns into a thick, glossy reduction that clings to every slice like your sister's son clings to his God-forsaken iPad.
✅ Tested and Approved Worldwide: Like all of my vegan recipes, this one's been tested and refined with feedback from hundreds of recipe testers from all around the world.
👉 Steal my most popular vegan Jewish recipes!
This 5-day guide to supremely bangin' plant-based Ashkenazi cooking is 100% FREE, & you'll love it so much 🥰
🍖 Vegan Brisket Ingredients
Unsalted Vegetable Stock
Use unsalted veg stock if you can, but if the store shelves only have the salty kind, calm down and just go lighter on the miso that you add. You can also get away with using mushroom stock, or simply mix some water with vegan bouillon paste, and if necessary reduce the tamari/miso you add in the recipe.
Kidney Beans
Kidney beans are lowkey the secret to that tender, meaty texture. They add protein, give the roast a better bite, and make it feel way more substantial. Leftovers? Boom, rajma chawal.
No kidney beans in sight? White beans totally work, which is the same thing I use in my vegan chicken recipe.
Vegetarian No Beef Base
Better Than Bouillon's No Beef Base brings that big, moody depth I crave in my soup and seitan recipes. I'm obsessed. You can use the leftover spoonfuls to throw down on a vegan shepherd's pie later. If you don't have it, any vegan bouillon totally works.
Liquid Smoke
This natural Liquid Smoke is my not-so-secret flavor cheat code. It's what gives my other meat substitutes like vegan chorizo, seitan bacon, Italian sausage, and pepperoni that "who lit up the grill?" effect without any actual flames and smoke. Can't find any? Adding in some smoked paprika will get you close enough.
Miso Paste
I keep white miso in heavy rotation, but whatever kind you have will work fine in this recipe, as will doenjang and taucu if you have either of those, but no miso.
If you have some left after making this and don't know WTF to do with the stuff, whip up a tofu turkey, vegan drumsticks, or vegan breakfast sausage.
Wheat Gluten
Vital Wheat Gluten turns your dough into something worth slicing and showing off. Gluten-free folks, look away, because there's no worthy substitute for this one. But if curiosity's calling, my Seitan Masterclass breaks down how to pull off seitan whether you have ready-to-use wheat gluten or not.
Red Wine
Peek at barnivore.com first to be sure the wine you want to grab is vegan (and kosher if you care about that). Whatever's left in the bottle can be stored for later use to make a mushroom Wellington, vegan shepherd's pie, or vegan bolognese.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
📖 How to make Vegan Brisket
Already emotionally attached to this Jewish food recipe and you haven't even made it yet? You can scroll straight to the printable recipe card or stick around here for my juiciessst tips and the more than occasional sucky joke.
Step One
Open Processame:
Preheat the oven to 375°F (190°C).
Add the unsalted vegetable stock, canned kidney beans, Vegetarian No Beef Base, liquid smoke, tomato paste, miso paste, olive oil, and the optional plant-based red food coloring to a food processor and blend for 90 seconds until smooth.
Step Two
Dough A Deer:
Add the vital wheat gluten, white rice flour, nutritional yeast, brown sugar, poultry seasoning, ground coriander, garlic powder, and ground black pepper and process for 2 full minutes until a strong, stringy dough forms.
✅ Your food processor may buck around and put up a fight, but do try to go for the full 2 minutes, even if you have to do it in 30 second bursts to let your food processor catch its breath.
Step Three
Lindsay Loafhan:
Allow the dough to rest for 5-10 minutes, then shape it into a compact loaf.
Step Four
Stock Options:
In a bowl, mix together the stock, wine, vinegar, brown sugar, and tamari to make the braising liquid.
Step Five
Keeping Up with the Carrot-dashians:
Arrange the onion, potatoes, carrots, and halved garlic heads around the edges of a large casserole dish, leaving space in the center.
Step Six
Elon Musk's Fave- Brisketamine:
Place the loaf in the middle of the vegetables/casserole dish, pour the braising liquid evenly over everything, and drizzle with olive oil. Cover tightly with a lid or aluminum foil. Transfer the casserole to the oven and roast for 40 minutes.
Step Seven
Inglorious Basters:
Uncover, flip the Jewish-style brisket over in the pan, spoon the braising liquid over it and the vegetables, and return the casserole dish to the oven uncovered. Continue roasting, basting every 10 minutes, until the vegetables are tender and the brisket is firm, 50-60 minutes longer.
Step Eight
A Brisket, A Basket, No Cows in a Casket:
Remove from the oven and let the brisket rest for 10 minutes before slicing. Serve with the roasted vegetables and drizzle the reduced braising liquid over the top. Garnish with parsley and chives.
💡Serving Ideas
If you're turning this recipe into a whole darn Shabbat meal, don't just stop here. Obviously, you'll need to bake some vegan challah to scoop up the saucy bits with a lil bit of class (or a round challah if it's Rosh Hashanah).
Throw in a bowl of vegan chicken soup or vegan borscht to start, because honestly, slurping while gossiping about the neighbors is a spiritual practice.
I like to bring in vegan schnitzel or a slab of yapchik too, mostly because I'm a big eater. I know you probs are too, so stop denying it you wild ol' potato goose.
If everyone's still breathing after that, serve some vegan chocolate babka, vegan hamantaschen, or vegan apple kugel, or vegan rugelach for dessert.
👉 Top tips
- Blend Thoroughly for Texture: Process the dough for the full 2 minutes so the gluten develops properly. This step gives the loaf its meaty, structured texture. I know it seems tough on your food processor, but trust in the process. If you have a thousand-year-old processor, brought out from Egypt by our ancestors -still do a full 2 minutes, but in 20-30 second bursts, so the thing survives a few more hundred years.
- Cover Tightly While Braising: When adding the braising liquid, make sure the dish is sealed well with foil or a lid. A tight seal traps steam, helping the brisket absorb flavor evenly and get cooked all the way through.
- Baste Consistently for Flavor: Once uncovered, spoon the braising liquid over the loaf and veggies every 10 minutes. This deepens the color, builds a flavorful glaze, and prevents the edges from drying out.
🤷♀️ Recipe FAQs
The loaf should feel firm and springy after resting. If it's still wayyyy too soft, doughy feeling, or far from being a brisket-like shape, it hasn't cooked enough.
Yup, cover that thang tight. Steam is your holy grail here, keeping everything juicy and cooking it evenly so the loaf and veggies come out tender.
Let that baby rest a solid 10 before you grab the knife. Go thin enough to show off your knife skills, about a quarter inch or less. Making sandwiches? Thinner. Like "I can see the light through it" thin. Partially freeze it first, then run it through a slicer or mandoline till it looks like it came from a deli run.
🧊 Refrigeration
Once completely cooled, move the brisket and vegetables into an airtight container. Keep it refrigerated for up to 4 days, yup, it lasts quite a long time.
❄️ Freezing
Slice the seitan before freezing so it doesn't turn into a big ass rock later. Tuck the slices into a freezer-safe container with a splash of braising liquid and it'll keep fine for up to three months. The veggies? Hard pass. They thaw out like weird balloon animals, so just enjoy those fresh.
🌡 Thawing
Let the frozen brisket thaw in the fridge overnight. If you're short on time, set the container in a shallow pan of room-temperature water until thawed.
🔥 Stovetop Reheating
Warm the seitan brisket and a little braising liquid in a pan over medium-low heat. Cover and reheat for about ten minutes, flipping occasionally until evenly heated.
🔥 Oven Reheating
Line a baking dish with parchment, lay the slices flat, and spoon some braising liquid over the top so nothing dries out. Cover it tight with foil and bake at 350°F for 10-15 minutes until it's heated through. If you want a little crisp on the edges, uncover it for the last few minutes.
✌️You'll love these Jewish vegan meat recipes too:
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Vegan Jewish Brisket Recipe
Ingredients
Wet Ingredients:
- 1 cup unsalted vegetable stock
- 1 cup canned kidney beans drained
- 2 tablespoons Vegetarian No Beef Base Better than Bouillon
- ½ teaspoon liquid smoke
- 2 tablespoons tomato paste
- 3 tablespoons miso paste
- 2 tablespoons olive oil
- ½ teaspoon plant-based red food coloring optional
Dry Ingredients:
- 1 ½ cups vital wheat gluten
- ¼ cup white rice flour
- ¼ cup nutritional yeast
- 1 tablespoon brown sugar
- 1 teaspoon poultry seasoning
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
Braising and Basting Liquid:
- 2 ¾ cups unsalted vegetable stock
- ½ cup red wine
- 1 tablespoon apple cider vinegar
- 2 tablespoons brown sugar
- 3 tablespoons tamari
Veggies To Roast With:
- 1 cup onion sliced
- 2 cups fingerling potatoes whole
- 1 ½ cups carrots peeled and 1 cm. sliced
- 2 whole heads garlic cut in half whole
- 2 tablespoons olive oil
Optional Garnishes:
- Parsley leaves
- Minced chives
Instructions
- Preheat the oven to 375°F (190°C).
- In a food processor, combine the wet ingredients and process for 90 seconds until smooth.
- Add the dry ingredients to the processor and continue blending for 2 full minutes (I know this sounds like overkill) until a very stringy dough forms
- Let the dough relax for 5-10 minute and then shape it into a compact loaf.
- In a bowl, mix together the stock, wine, vinegar, brown sugar and tamari to form your braising liquid.
- In a large casserole dish, arrange the onion, potatoes, carrots, and halved garlic heads around the edges, leaving space in the center for the brisket.
- Place the loaf in the center. Pour the braising liquid evenly over the vegetables and brisket. Drizzle the olive oil over the top. Cover the dish tightly with a lid or foil.
- Transfer the casserole to the oven and roast for 40 minutes.
- Remove the cover, use tongs to carefully flip the brisket over, spoon the braising liquid over the brisket and vegetables, and return the dish to the oven uncovered. Continue roasting, basting every 10 minutes, until the vegetables are tender and the brisket is firm, 50-60 minutes longer, until 90% of the liquid has evaporated or been absorbed.
- Remove from the oven and allow the brisket to rest for 10 minutes before slicing. Serve with the roasted vegetables and a drizzle of the reduced braising liquid, garnished with parsley and chives.
Notes
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