This Texas style, vegan BBQ Brisket tastes so much like the real thing, you’ll be amazed! Shredded jackfruit, miso paste and dark beer are the key ingredients to make this BBQ magic happen. From the cookbook, Great Vegan BBQ Without a Grill.
(printed with permission)
- 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 ups 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.