You’ll be amazed at how close this TEXAS BBQ Brisket mimics the taste and texture of real meat. It’s classic vegan bbq at its best.
I wouldn’t call myself a Southern girl, but before going vegan, I did eat my share of Texas BBQ Brisket. When cooked just right, it was a smokey, tender piece of meat, hidden underneath a flavorful dry rub then slathered with spicy bbq sauce. And the spicer the sauce the better!
Now don’t worry, I’m not returning to my meat-eating ways, but when people ask why vegans would want to eat something that looks or tastes like meat….well it’s simply because that’s what we’ve known. There are memories tied to certain foods, there are flavors and textures that we enjoyed and quite honestly, most of us didn’t give it up for the taste, we gave it up because we chose not to eat animals anymore.
Foods remind us of family and tradition and that’s exactly what inspired this Texas BBQ Brisket recipe. Linda and Alex Meyer (the amazing mother & daughter duo behind Veganosity), refused to miss out on the recipes they grew up with and because of that, they created a collection of plant-based recipes that were influenced by Linda’s southern Mama and her ribs & sausage-loving Daddy.
Great Vegan BBQ Without A Grill (affiliate link) is the easy and convenient way to BBQ anywhere, anytime while sticking to your healthy vegan lifestyle. You’ll see how to easy it is to replicate the smoky flavors and textures of America’s best BBQ found in South Carolina, Louisiana, Texas and more using a grill pan or cast iron skillet- no outdoor grill or smoker is required!
More than 70 drool-inducing recipes are broken down into Chapters like BBQ to Satisfy Meat Eaters, Burgers and Sandwiches, Stick Food, Stuffed Foiled and Smothered, Sides and Salad that Go with a Barbecue, BBQ Dips to Bring to the Party and Keeping it Saucy. Those titles alone make you wanna dig right in.
But there’s more than just brisket, there is also Classic BBQ Short Ribz, Jacked Up Crab Dip, BBQ Tacos, Smoky Mac n’ Cheese, Skillet BBQ Baked Beans and Pulled Shitake Mushroom BBQ, just to name a few. These amazing recipes will become your go-to vegan choices for all your BBQ cravings and will satisfy non-vegans too.
This is what ya’ll are here for….the brisket! The key to all this “meaty” deliciousness comes from the shredded jackfruit, red miso, liquid smoke and spices. I seriously never thought I’d like jackfruit based off of past experiences but I’d eat it every day if it tastes like this. It’s just loaded with so much flavor and smokiness that it will fool most people into thinking this brisket was the real deal, cooked on the grill or in a smoker. It’ll make Texans proud!
Ready for a taste of Texas?
People will rave, plates will be licked clean and high fives will be given! For an even more traditional experience, serve on a platter with lots of pickles, white bread, pickled jalapenos and lots of napkins.
Gotta have the Sides
Cauliflower Mashed Potatoes
(please note this recipe is NOT gluten-free)
- 1 (14 oz ) can young jackfruit
- 2 cups vital wheat gluten
- 3 tablespoon nutritional yeast
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon annatto (I used tumeric)
- 3 teaspoons ground sea salt, divided
- 1 1/2 cups dark beer (I used Guinness)*
- 1 tablespoon GF soy sauce
- 2 tablespoon red miso paste
- 2 tablespoon vegan Worcestershire
- 2 tablespoon cashew butter (I used SunButter)
- 2 tablespoon liquid smoke
- 3 tablespoon olive oil, divided
- 1 small roasted beet, pureed for color (optional and didn't use)
- 1 tablespoon ground pepper
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon granulated sugar
- 1/2 cup BBQ sauce
- Preheat oven to 350°.
- Drain and rinse the jackfruit. Plse a few times in a food processor until shredded (10-15 pulses).
- In a large bowl, whisk the gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, annatto and 1 teaspoon of salt until fully combined.
- In another large bowl, whisk the beet, miso paste, soy sauce, Worcestershire sauce, cashew butter, liquid smoke and 2 tablespoons of olive oil until combined.
- Add the jackfruit, beet and beer mixture to the gluten mixture and stir until it turns into a solid ball of stretchy dough. Don't overstir the dough or it will get tough. Place the dough on a lightly oiled baking sheet and form into the shape of a brisket, about 10" long and 1 1/2" thick.
- Whisk 2 teaspoons of salt, black pepper, paprika, chili powder and sugar together until well combined. Evenly sprinkle the salt rub mixture over the top and gently rub on the top of the brisket. Bake for 40 minutes.
- If you liket he brisket grilled with BBQ sauce, brush all sides with sauce and grill on medium-high in a grill pan or skillet. Cook 3-4 minutes per side or until it has grill marks.
Instructions listed as it is in cookbook but feel free to use my changes for a nut-free option.
If you are gluten-free, you can use OrgraN Gluten Substitute in place of the vital wheat gluten. Although I did not try it with this recipe, it has been used before with much success.
* Want to make without using beer? Substitute veggie broth, ginger ale or mushroom broth or stock. Non-alcoholic beers may also be substituted or even root beer/cola but it may be a little sweeter.
If you give these a try, let me know by leaving a comment and rating the recipe! It’s super helpful for us. And while you’re at it, take a picture and tag it #allergylicious on Instagram so we can see! We love seeing what you come up with.