- All right, guys, we are back.
We are going to try and recreate
another dish that's very, very meat-heavy,
but incredibly vegan.
(rhythmic music)
Hey guys, I'm Candice, The Edgy Veg,
and today I'm going to try and make a vegan brisket
on the barbecue.
I'm super pumped because this is another video
that is sponsored by Napoleon, yay.
Napoleon barbecues has been an awesome partner for us,
sponsored a couple of our videos and it's so exciting
to see these awesome brands want to sponsor vegan creators
just like me.
But more on that a little bit later.
Like I said earlier, I'm going to try and make
a vegan brisket on the barbecue, of course.
So what I've done is taken what I know about brisket,
which is not a lot, so I did lots of Googling,
to try and see what the traditional method of brisket is.
Then I took what I know about seitan and what I know
about like kind of beefy flavors and chicken flavors
and pork flavors and try to make that but in seitan version.
So it is a little bit labor-intensive,
but I think if you're doing this for something
like the Super Bowl,
which is kind of what I have in mind here,
it's definitely worth the little bit of labor
or the little bit of extra labor to get this really cool
authentic tasting and looking vegan dish.
So kind of like what we did with the turkey
that the internet loved but also hated,
but we're gonna do it with the brisket.
All right, so along with the brisket,
I'm also going to serve this with a couple of sides
that I veganized.
So we're going to do a corn pudding,
some just really soft dinner rolls,
a tangy dill salad, and that's it.
So the whole idea behind that is traditional Texas barbecue,
you would have your brisket with pickles
and raw white onion and the dinner rolls
and mac and cheese or like corn pudding on the side.
So I'm thinking the tanginess and the vinegarness
of the salad kind of will complement all of that together,
and then you can serve it in the rolls
and have your corn on the side.
All the recipes, as always, are going to be linked
in the description box down below
and the full recipes to the sides will be on the blog.
We want this to be kind of a softer seitan,
so instead of just using the vital wheat gluten
that I usually use, I'm going to mix it
with some chickpea flour and a heavy amount
of nutritional yeast
to get just a really nice tender texture,
as opposed to when we do chicken
and we really want those fibers
that we can kind of tear apart.
So we're gonna do that.
We're going to flavor it with a bunch of different things.
And you definitely will need either a,
I highly recommend a stand mixer,
just because your hands are going
to get tired kneading probably, and a blender for this.
Right, the first thing I'm going to do
is put all of my dry ingredients into a bowl.
Actually, I'm gonna put it into
the bowl of my stand mixer.
All right, I'm going to put all of my dry ingredients
into the bowl of my stand mixer.
So I have my vital wheat gluten,
and if you don't know what vital wheat gluten is,
you're new here, it is just the protein from wheat.
It's a very popular way to make vegan meat.
Then we have chickpea flour,
also known as garbanzo bean flour,
depending on where you live.
For our spices, we have our onion powder, garlic powder.
We have cumin and paprika
and then our nutritional yeast.
This just adds a really nice buttery flavor and texture.
All right, I'm just gonna whisk that
and then set it aside.
The rest of this I'm going to do in the blender,
just to make sure it's all incorporated really well.
I have some no-beef bouillon broth,
so I'm just going to add that, but you can use,
if you just have vegetable broth, you can just use that.
We have some brown sugar.
This adds that sweetness that smoked meats can often have.
I need a spoon.
Olive oil, you definitely want a fatty aspect
to your seitan because it carries the flavor,
it helps with mouth feel, and again,
you want it to be tender.
Soy sauce, vegan Worcestershire.
If you don't have access to vegan Worcestershire,
just leave it out.
I happen to have access to it.
The brand that I use is Wizard's.
It's great.
And then ketchup.
I know, it's weird, just trust me.
(sauce thumping)
Bloop, it's a fun sound.
And then, liquid smoke.
If you are making your own vegan meats at home,
chances are, you have this.
Again, if you don't,
you can add a little bit of barbecue sauce if you want to.
(blender whirring)
I have a stand mixer here,
but if you don't have a stand mixer,
you can just do this in a bowl with your hands.
But I'm going to add my wet ingredients to my dry.
And then using the paddle attachment,
just gonna go in and let that come together
and then let it knead for about three to five minutes.
You don't wanna knead it too much
because we want this to be more of a tender meat.
All right, I'm going to make the braising liquid now.
So again, I have the no-beef bouillon broth.
You can also use just vegetable.
We have some bay leaves, Dijon mustard, parsley,
thyme, and chili powder, soy sauce,
molasses, brown sugar, and of course, garlic.
And again, I'm just going to put everything into the blender
'cause it's faster and it's very well-incorporated that way
and then you don't have to chop or mince anything.
(blender whirring)
Okay, now I'm going to add in the spices.
And then I'm going to blend it, but at a lower speed,
just so it kind of mixes, oh my god, it smells so good.
(blender whirring)
So we have our seitan here,
and you'll know when it's ready when it's,
you know a little bit elastic
but you can still move it around and shape it.
So I would say probably err more on the side
of three minutes than five.
I'm just gonna shape it into what kind of looks
like a brisket.
The idea here is that you want kind of a casserole dish,
a glass one is preferred,
and you want it to have lots of surface area here
so that all of your fake brisket, fake brisket,
vegan brisket, has some nice time to char on the bottom
without like taking a weird shape.
Because it's going to want to kind of like,
it takes the shape of whatever dish you cook it in.
So I'm just gonna add some olive oil to my casserole dish
and then put that in there.
This is more or less just to help it not stick
to the bottom and then also give it a nice crust
as it cooks.
Give it a last little shape.
There you go.
And then, we are going to add our braising liquid.
So I like to just pour it over the top,
but you don't want to cover it completely, anyway.
Just pour it over the top and you want about that much.
I'm going to put this into the oven
for about 25 to 30 minutes,
just until it has like a nice little crust on the top
and the liquid is starting to reduce.
All right, while everything is happening in the oven,
you can make a dry rub.
This is completely optional, but I like it.
It definitely gives the authentic experience of a brisket.
So I have some paprika, garlic granules,
kosher salt, pepper, and cumin.
And I just like to put them all into a jar
and then just shake it and then it's combined.
I mean, you can also pre-mix this like a bunch of it,
for example, and then just have it on hand
to do any sort of barbecuing that you want to do.
All right, so what you want is kind of
this like crusty, it's like hardish, but not really,
surface on the top
and just loosen it from the bottom very gently,
just like that.
And if you find that you don't have a ton of this liquid,
you can always use the extra that you have set aside.
And then it's pretty much just the same thing.
I'm going to put it back into the oven
for about another 30 minutes.
All right, so I've let my brisket sit
just so that it's cool enough that I can handle it
with my hands, 'cause I'm going to be putting
my dry rub on it.
This barbecue sauce step is completely optional,
but I really like it because it caramelizes
once it's on the barbecue and it just adds
a really nice smoky, caramelized, nice charred finish.
And honestly, whatever barbecue sauce
is your favorite, use that.
All right, so I'm going to add my dry rub to the bottom.
Rub that in and then flip it over
and then we're gonna throw this on the barbecue.
So I've gone ahead and preheated the barbecue
up to about 400 degrees, so that's a high heat.
And I'm just gonna toss this guy on.
I would say between three and five minutes,
just keep an eye on it.
It's ready when it's nice and charred,
and then you can flip it, do the other side,
and you're done.
Okay, so I'm just going to take my brisket
and I'm putting it right onto the grill.
I'll do it in the middle here.
(grill sizzling)
And I'm going to let that cook about three to five minutes
and then flip it.
All right, let's see how the other side's doing.
Pretty close.
I think that's more or less ready to go.
So I just have my little serving dish here
that I want to place it on instead of putting it back
into my casserole dish.
I might as well just put her right on there.
There we go.
And that's vegan brisket.
All right, so we have our brisket here,
and one of the reasons why I love my Napoleon barbecue,
I have the Rogue XT 425 model.
(buzzer ringing)
Our buns are done.
And I love that it has three different cook areas.
It has 570 square inches of cook surface
and it has a really nice cast iron wave pattern.
And I just, things don't really get stuck to it.
I love it for that.
It's really easy to use.
Turning it on is a breeze.
You don't have to go in with a lighter,
and it just, it makes cooking on a barbecue
for someone like me that isn't well-versed
in barbecue cooking, it's really beginner-friendly.
And of course, they sponsor vegan creators just like me
and continue to, which is awesome,
so definitely, support them.
I'll leave all of their information
and information about my barbecue that I have
down in the description box down below.
All right, so we have the brisket here.
It's so nice and charred.
And you can slice this really nice and thin
and put it on sandwiches.
I'm gonna serve it with nice soft dinner rolls
and a corn pudding and then, of course, like I said,
my dreamy tangy salad.
Oh my god, I'm gonna do a little taste first, though.
Mm hmm, oh my god, yeah.
(rhythmic music continues)
So I'm going to make like a little sandwich.
- [Woman] Oh, oh my god.
- [Candice] With mine. (laughing)
- [Woman] I can't be trusted.
- Okay, what does it taste like?
- Okay.
Oh my god.
It's so good.
- Try it with a pickle, oh my good, so good.
Like I think I could
totally serve this
and like I don't think people will think
it's like a legit brisket,
but I think that they would be very impressed.
All right, well, I guess I know what I'm making
for Super Bowl.
All right, guys, well, thank you so much.
There you have it, a delicious vegan brisket.
Thank you again to Napoleon for sponsoring today's video.
All the recipes are in the description box down below.
If you have a request for a recipe,
leave that in the comments section.
If you're new here, hit that Subscribe button.
I'll see you next time, bye.