This recipe will certainly turn some heads with the look, smoky smell, and amazing flavor of a proper Texas BBQ! You can tweak the seitan by adding some blended tofu or blended beans into the wet mixture; this will give the brisket a less crumbly texture.
1 cup vegan marsala wine or sherry
1/4 cup soy sauce or tamari
1/4 cup maple syrup
2 Tbsp sriracha
3 1/2 cups low-sodium vegetable stock
small can tomato paste (about 1/4 cup)
3 Tbsp olive oil, plus extra
1/4 cups vital wheat gluten flour
3/4 cup chickpea flour
2 Tbsp chili powder
1 Tbsp paprika
1/2 Tbsp cumin
2 Tbsp onion granules
2 Tbsp garlic granules Salt, to taste
BBQ sauce, to taste
- Prepare casserole dish by coating lightly with oil. Preheat oven to 375 F.
- In large bowl, whisk together wet mixture ingredients. In separate large bowl, stir together dry mixture ingredients.
- Combine dry mixture with half of wet mixture (set aside other half of wet mixture). Mix until completely combined. Knead for 3 minutes, until all is mixed thoroughly and dough has an elastic texture.
- Form dough into rough oval shape and place in prepared casserole dish. Lightly coat raw seitan with oil. Add rest of wet mixture to casserole dish.
- Place seitan in oven and bake for about 25 minutes. At 25-minute mark, flip loaf over. Place back in oven for another 20 minutes. Meanwhile, fire up the grill.
- Remove seitan a few minutes before it’s done and baste with some of remaining liquid in casserole dish. Place back in oven for another 5 to 10 minutes. The liquid should be thickened and almost evaporated. Remove seitan from oven and leave to cool for a few minutes.
- Once seitan has cooled, baste with your favorite BBQ sauce and place on preheated BBQ or grill. Grill for 8 to 10 minutes per side, brushing on more BBQ sauce as you flip.
- Remove from grill and serve with Texas toast, pickles, raw onions, and extra BBQ sauce.