Plant-Based Brisket Recipe
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!
- WET INGREDIENTS:
- 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
- DRY INGREDIENTS:
- 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
- 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
- Preheat oven to 375°F. Grease a 9 x 12-inch casserole dish.
- Combine all wet ingredients and 3 1/2 cups water in a large bowl. Whisk to combine.
- Place all dry ingredients in the bowl of an electric mixer. Using the paddle attachment, mix on low to combine and break up spices.
- 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.
- Transfer to a surface and knead by hand until well mixed and elastic. Return to bowl, cover, and let rest 15 minutes.
- 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.
- 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.
- 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.)
- Move roast to a cutting board. Carve into slices. Arrange on serving platter.
- 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.
- Cook's Tip:
- 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.
- Try it grilled! Instead of broiling, flash on a hot grill to impart lovely smoky notes and char.