Vegan Jewish Brisket Recipe
The best vegan brisket that goes full rock concert in your mouth. Saucy, rich, and somehow richly meaty like you’ve been slow-cooking this bad boyo since 1999.
Servings: 16 Servings
Calories: 150kcal
Cost: $14
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
🌀 Try not to Kill your FP, but…
Run that dough in the processor for a full 2 minutes to wake up the gluten and lock in that meaty texture. It might sound dramatic, but your food processor can handle the workout. If your machine’s hella old, just get to the 2 minute mark in 20-30 second bursts so as not to burn out the motor.
🥘 Full Steam Bath
Cover your dish tightly with foil or a lid before braising. Trapped steam helps the loaf soak up flavor evenly and cook through.
💦 You Don’t Want A Dry-A$$ Brisket, Right?
When it’s uncovered, spoon that braising liquid over the loaf and veggies every 10 minutes. It builds a rich glaze, deepens color, and keeps those edges juicy instead of sad and dry.
Nutrition
Calories: 150kcal | Carbohydrates: 15g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 683mg | Potassium: 242mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2042IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 1mg