BBQ VEGAN BRIZKET

BBQ Vegan Brizket

Dry

2 ¼ cup vital wheat gluten powder
¾ cup chickpea flour
1 tbsp garlic powder
2 tbsp onion powder
1 tbsp smoked paprika
½ tbsp cumin
½ tbsp coriander
1 ½ tbsp chili powder
1 tsp oregano
1 tbsp nutritional yeast

Wet

1 cup red wine
3 ½ cup Knorr vegetable stock, unsalted (or low salt)
½ white onion, grated
½ cup soy sauce
½ cup agave
¼ cup tomato paste
1 tbsp Maille Wholegrain mustard
Oil of your choice, as needed.

 

Jenny B’s 55G Drum Carolina BBQ Sauce

3/4 cup Hellmann’s Vegan Mayonnaise
1 x 415G package canned peaches with juice – strained and separated.
1/2 cup yellow mustard
¼ cup molasses
½ cup apple cider vinegar
2 tbsp tomato paste
2 pcs fresh canned Adobo
2 tbsp garlic powder
1 tbsp chili powder
Salt, to taste

BBQ Vegan Brizket

1. Preheat oven to 375F along with a seasoned baking dish.
2. Combine both dry and wet ingredients separately. Take the wet ingredients and divide that in half. Pour half the wet mixture into the dry and knead together for 3-5 minutes until mixture is fully incorporated and more tender. Rest it for 5-10 minutes to enlarge the gluten and allow it to relax.
3. Time to shape this thing! Pull the dough into a rectangular shape (roughly); remember, we want it to be even dispersed to cook evenly top to bottom. Brush the entire seitan piece with oil.
4. Place in baking dish and pour in the remaining half of the braising liquid.
5. Bake it for 25-30 minutes. Flip it over, then braise it for another 20-25 minutes. At this point, baste the entire piece with the braising liquid, brushing it on every corner. Place the beautifully glazed seitan back in the oven for 5-10 minutes based on the darkened brown colour.
6. Remove from the oven and flip the piece over to cool, brushing any and all remaining braising liquid over the entire piece of seitan. Allow to cool for about 15 minutes. During this time, make the Carolina BBQ Sauce.
7. Pour BBQ sauce onto the seitan, reserving ¼ to finish. Be thorough about the glaze application – covering every nook and cranny.
8. Blast it on a hot grill to catch that char flavour and caramelization on the seitan; flip it over and do the same.
9. Use remaining Carolina BBQ sauce to finish it up, slice it up and chow down.

Jenny B’s 55G Drum Carolina BBQ Sauce

1. In a pan on high heat, sear the canned peaches until caramelized on each side (some call it charred, others would say slightly burned – I’d call it perfection).
2. Combine remaining ingredients and blend on high until emulsified. Cool immediately. Adjust seasoning to your preference and pour this over the beautiful seiten you’ve cooked along with some pickles and sliced white onion.