The OG Vegan Brisket – TEXAS BBQ-STYLE SEITAN! 🔥🔥🔥

vegan brisket

Total Texas-style comfort food – the OG flame-grilled seitan Brisket, covered in a sticky, sweet BBQ sauce!

Grab that roll of paper towels for this one! We’ve taken a flavor-forward seitan and given it a Wicked twist, tossed on the grill for that killer char and crunch, smothered in a kickass, spicy sauce for that ultimate sloppy BBQ experience. This is the star of your BBQ show, deliciously hearty and ‘meaty’ centerpiece with serious wow-factor, and of course 100% free from animals. We don’t need to kill sh*t for flavor, as this brisket proves!


Wet Mixture (Half will be used for braising liquid)
  • 1 C marsala wine
  • 1/4 C soy sauce or tamari
  • 1/4 C maple syrup
  • 2 T sriracha
  • 3 ½ C low sodium vegetable stock
  • 1 small can of tomato paste, about 1/4 C
  • 3+ T olive oil Whisk all above ingredients well, in a separate bowl mix the dry batch:
Dry Mixture
  • 2 1/4 C vital wheat gluten flour
  • 3/4 C chickpea flour
  • 2 T chili powder
  • 1 T paprika
  • 1/2 T cumin
  • 2 T onion granules
  • 2 T garlic granules
  • 1 T salt
  • BBQ sauce
  • Sliced pickles
  • Sliced raw white onion
  • Thick Texas toast


  1. Prepare a baking dish by coating lightly with oil. Set aside. Preheat oven to 375 degrees Fahrenheit.
  2. Hand mix the wet and dry batches separately. Combine dry mixture with half of the wet mixture. Mix until combined completely. Knead for 3 minutes until all is mixed thoroughly and the dough has an elastic texture.
  3. Form into a rough oval shape and place in baking dish. Lightly coat the raw seitan with oil.
  4. Add rest of braising liquid around the casserole dish, pouring over raw seitan.
  5. Place in oven and bake for about 25 minutes.
  6. At the 25 minute mark, flip loaf over. Place back in the oven for another 20 minutes. Meanwhile, fire up the grill, and prepare this BBQ sauce while your seitan is cooking.
  7. Remove the seitan a few minutes before it’s done and baste the seitan with some of the remaining liquid in the dish. Place back in the oven for another 5-10 minutes. The liquid should be almost evaporated and thickened. Remove from the oven and leave to cool for a few minutes.
  8. Once the seitan is cooled, it’s time to finish it on the grill. Be sure the grill is blazing and on high heat. In a casserole dish or the same that the seitan was baked in, cover it with BBQ sauce being sure it coats all sides well.
  9. Place on the grill and allow to brill for about 8 minutes on each side to create the killer char that will make this finished dish.
  10. While this is grilling, gather all the fixins to complete your BBQ board or BBQ sandwich. Fresh sliced pickles, sliced raw white onion, Texas toast, extra BBQ sauce, and of course a roll of paper towels.
  11. After flipping brisket and getting some great char on both sides, remove from grill. It’s time to assemble.
  12. Slice the brisket as thin as you can and serve with all the fixins!


-You can also use oat flour or blended tofu/beans in this recipe
-Freezes well, you can mince it or shred it and add to many different types of dishes.
-You have options! Boil, braise, steam, or bake.

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