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Seitan is a fun addition to any plant based menu.

I love playing with a basic Seitan mixture and creating sausages, chicken-like cutlets and briskets.

This featured brisket is a nod to the sweet-woodsy Canadian maple syrup that brings this savoury dish to new heights.

Delicious on its own or in the staring role in your favourite deli sandwich.

This recipe is inspired by Rouxbe and my Plant-Based Professional Certificate course, the best place to learn how to become a professional plant based cook.

Canadian Maple-BBQ Seitan Brisket

A basic Seitan recipe turned into a BBQ Brisket featuring Canadian Maple Syrup

Course Appetizer, Lunch, Main Course
Cuisine Canadian
Keyword BBQ, Best Seitan recipe, Best Vegan Seitan, Plant based meat alternatives
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 8 people
Author Shelley Peters

Ingredients

Basic Seitan Mixture

  • 2 1/2 cups Vital wheat gluten flour
  • 1/3 cup Nutritional Yeast
  • 2 Tbsp Onion powder
  • 1 Tbsp Garlic powder

Canadian Maple-BBQ Seitan Brisket

  • 2 3/4 cups Basic Seitan Mixture
  • 1/4 cup Dried mushroom powder Grind dried mushrooms (I use shitake)
  • 2 tsp Smoked paprika
  • 1 Tube Tomato paste
  • 1/3 cup Real Canadian Maple Syrup
  • 1 1/2 cup Marsala Wine
  • 1 tsp Liquid Smoke
  • 2 1/2 Tbsp Apple Cider Vinegar
  • 1/2 cup Tamari
  • 3 1/2 cup Vegetable Stock

Instructions

Basic Seitan Mixture

  1. Combine Vital Gluten, nutritional yeast, onion powder and garlic powder.

Canadian Maple-BBQ Seitan Brisket

  1. Combine dry ingredients in a large bowl.

  2. Combine wet ingredients in a medium bowl (approx. 6 cups)

    Divide the veg stock mixture in half (approx. 3 cups)

  3. Add 3 cups of the wet ingredients to the dry ingredients and mix well with wooden spoon.

    Knead the dough for about 1 minute adding more of the basic seitan mixture is dough is too moist. Bring the dough to a moist but not sticky consistency. The dough should give some resistance when being pulled apart; in other words a bit elastic.

  4. Shape the dough into a brisket shaped rectangle, 1-2 inches thick.

  5. Place the dough into a lightly greased casserole dish and pour remaining half of the veg stock mixture over the seitan brisket. Flip the brisket over to coat in liquid.

  6. Bake in 350 degree pre-heated oven uncovered for 30 minutes.

    Flip the brisket over, and baste.

    Cook for another hour basting every 15 minutes.

  7. Remove brisket from oven and let stand for 10 minutes.

  8. Slice the brisket thinly and serve as a side with a traditional dinner of mashed potatoes etc or create sandwiches with onion, pickle, lettuce, tomato and mustard on your favourite whole grain bread.

Recipe Notes

This brisket is an easy and impressive addition to your plant based recipes.  

This recipe is inspired by the Rouxbe recipe I learned in the Professional Plant Based Certificate course.  

 

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