Plant-Based Brisket Recipe

Plant-Based Brisket

Serves 4 to 6

Flavorful, saucy, and messy, this is a plant-based, comfort food roast you can really sink your teeth into. It’s loaded with protein and has a satisfying, chewy texture. Carve it up as a centerpiece or pile slices atop thick-cut toast with slaw and crunchy pickles. Pass the napkins!


  • 1 cup dry red wine
  • 1/4 cup soy sauce
  • 2 tablespoons sriracha
  • 1 (6 ounce) can tomato paste
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon vegetable bouillon
  • 1 tablespoon Marmite yeast extract
  • 1 tablespoon blackstrap molasses
  • 1 1/2 cups vital wheat gluten powder
  • 3/4 cup oat flour
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon chopped fresh rosemary needles
  • 1 tablespoon chopped fresh thyme leaves
  • 2 tablespoons onion powder
  • 2 tablespoons garlic granules
  • 1 tablespoon mushroom umami powder (see Cook's Tip)
  • 1 tablespoon kosher salt
  • ALSO:
  • 1 yellow onion, peeled, cut into large chunks
  • 1 pound carrots, peeled, cut into large chunks
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 2 bay leaves


  1. Preheat oven to 375°F. Grease a 9 x 12-inch casserole dish.
  2. Combine all wet ingredients and 3 1/2 cups water in a large bowl. Whisk to combine.
  3. Place all dry ingredients in the bowl of an electric mixer. Using the paddle attachment, mix on low to combine and break up spices.
  4. Add 2 cups wet ingredients to bowl of dry ingredients. Mix on low. Slowly add more wet ingredients, a little at a time, until a thick dough forms. Reserve excess for later. Mix 3 to 4 minutes until well combined.
  5. Transfer to a surface and knead by hand until well mixed and elastic. Return to bowl, cover, and let rest 15 minutes.
  6. Remove mixture from bowl and form into a flat long loaf, about 10 x 8 inches. Place in casserole dish. Scatter onions, carrots, herb sprigs, and bay leaves around loaf. Pour remaining wet ingredients over loaf. Bake 30 minutes.
  7. Remove from oven. Carefully flip loaf over. Spoon liquid over loaf. Bake another 30 to 40 minutes until liquid has reduced into a sauce and vegetables are fully roasted.
  8. Transfer roast to a metal sheet pan, leaving veggies in casserole. Place pan under broiler until well-browned. Remove from oven, flip, and broil again. (See Cook’s Tips.)
  9. Move roast to a cutting board. Carve into slices. Arrange on serving platter.
  10. Add a splash of hot water to vegetables and sauce in casserole dish, if needed, to rehydrate into a spoonable sauce. Transfer veggies to serving platter with brisket. Serve immediately, with sauce on the side.
  11. Cook's Tip:
  12. Mushroom umami powder gives this roast a savory, meaty flavor. It can be found in the spice section. If unavailable, powdered mushroom bullion is a good substitute.
  13. Try it grilled! Instead of broiling, flash on a hot grill to impart lovely smoky notes and char.


Amount Per Serving (based on 6 servings)
Calories: 420 undefined
Fat: 12 g
Saturated Fat: 1.5 g
Sodium: 1480 mg
Carbohydrates: 43 g
Fiber: 7 g
Sugar: 12 g
Added Sugars: 2 g
Protein: 29 g
We provide nutritional information for our delicious recipes to help you select foods that meet your health and lifestyle goals. Care has been taken to ensure the accuracy of recipes and information. Nutritional data is intended for educational purposes, and not for the diagnosis, prevention, treatment, or cure of any medical condition. Please consult your healthcare provider for specific advice on diet and health. Click here to learn how we analyze the nutritional value of our recipes.

Ratings and Reviews

Printing Options

Rate and Review

We invite you to pull up a seat at our table and share your thoughts on this dish. The comments section is here to help you and the food-passionate community have a great cooking experience. It's all about the delicious food, so let's get cooking!

My Met Market