Vegan Brisket

Step 1

Preheat oven to 375* F First mix together seitan mix, garlic powder, onion, cayenne powder, and coconut sugar in a large mixing bowl. In a separate medium mixing bowl mix together liquid ingredients saving 1 cup of the vegetable stock off to the side. In your dry ingredient bowl, make a well and add 1/4 cup of your liquid mixture and start combining well. Continue to add a little bit of liquid at a time until you get a consistency where your dough is tough to pull apart. Reserve any extra liquid for braising. Sprinkle seitan mix on the counter. Knead the dough to develop the gluten a bit more on the sprinkled seitan mix. Sprinkle more seitan mix on the dough as you knead it until you get a a stretchy dough that doesn't tear too easily. Prepare your oval baking dish my adding some of your reserved liquid to the bottom along with olive oil. Place the dough on top of the liquid and stretch it out as best you can to take the shape of the pan. Use your finger to press down and make it as flat as possible. Flip the flattened seitan so now both side are coated. Pour a few tablespoons of liquid on top of the uncooked brisket. Bake in preheated oven for 30 minutes or until browning begins. Carefully flip and add a few more tablespoons of liquid to baste the brisket. Over the next hour, flip every 15 minutes adding more liquid. If you run out of liquid mixture, use the vegetable broth you reserved. The vegan brisket is done when it's firm to the touch and the liquid has thickened. Once the brisket is done cooking, let cool for at least 30 minutes so it can firm up and become easier to handle. Slice thin and serve with your favorite sides.