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Barbecued Seitan Brisket Ala Chef Chad Sarno

The scent of barbecued brisket always takes me back to summer evenings in my childhood. My grandfather, a Texas native, would spend hours tending to his smoker, the air thick with the sweet and smoky aroma of wood and spices. While I’ve transitioned to a plant-based lifestyle, that craving for tender, flavorful brisket never truly faded. That’s why I was so excited to discover this recipe for barbecued seitan brisket, crafted with culinary ingenuity by the talented Chef Chad Sarno. It captures the essence of classic brisket while embracing a completely vegan approach – a true testament to the versatility of plant-based cooking.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Servings: Varies, approx. 4 lbs.
Yield: Approx. 4 lbs.
Dietary Type: Vegan

Ingredients

Wet Ingredients (Batch 1 & Batch 2 – you’ll need to make this TWICE!)

1/4 cup soy sauce (or low sodium tamari)
2 1/2 cups low sodium vegetable broth
3 tablespoons date paste (or maple syrup, see notes below)
1 cup marsala wine
1/2 cup tomato paste
4 garlic cloves, finely minced

Dry Ingredients

1/2 tablespoon dried chipotle powder
2 tablespoons onion powder
1 tablespoon garlic powder
3 1/2 – 4 cups vital wheat gluten flour (start with 3 1/2 cups and add the remaining 1/2 cup if the mixture is too wet to knead)
1/4 cup nutritional yeast

Optional – No-Fat Crazy Creamy Chia Russian Dressing

1 cup regular plain soy milk
2 tablespoons ReaLemon juice
1/2 teaspoon dry mustard or 1/2 teaspoon prepared mustard
1/2 teaspoon salt
1 pinch sugar
1 1/2 tablespoons chia seeds (or use ground chia if you don’t have a high-speed blender)

Ingredient Notes:

Date Paste: If you don’t have pre-made date paste, you can make your own by covering pitted Medjool dates in soy or almond milk overnight, then blending until smooth.
Gluten Flour: The amount of vital wheat gluten may vary depending on humidity. Start with 3 1/2 cups and add more gradually until the dough reaches the desired consistency.
Soy Sauce: Tamari can be used as a gluten-free substitute for soy sauce.

Equipment Needed

Large mixing bowls
Whisk
9×13 inch baking pan with deep sides (like a lasagna pan)
Oven
Cutting board
Sharp knife
Panini press (optional, for Reuben sandwiches)
High-speed blender (optional, for Russian dressing)

Instructions

Preheat your oven to 375 degrees F (190 degrees C).
Prepare the Wet Ingredients (Batch 1): In a large mixing bowl, whisk together all ingredients listed under “Wet Ingredients.” Ensure everything is well combined. This is Batch 1.
Prepare the Dry Ingredients: In a separate large mixing bowl, mix together all ingredients listed under “Dry Ingredients.”
Combine Wet and Dry Ingredients: Pour one batch of the prepared wet ingredients (Batch 1) into the bowl of dry ingredients.
Knead the Dough: Knead the mixture for 3-5 minutes until it forms a firm and elastic dough. If the dough is too wet, gradually add the remaining 1/2 cup of vital wheat gluten, kneading until the desired consistency is achieved. The dough should be firm but pliable.
Shape the Brisket: With your hands, shape the dough into a loaf that is no more than 1 to 1 1/2 inches thick. This will help ensure even cooking.
Prepare the Braising Liquid: In a separate bowl, prepare the second batch of the wet ingredients. This will serve as the braising liquid.
Assemble for Baking: Pour the second batch of wet ingredients (the braising liquid) into a 9×13 inch baking pan with deep sides. The pan needs to be deep enough to prevent spillage in the oven.
Place the Seitan Loaf: Carefully place the seitan loaf into the center of the pan, nestled in the braising liquid.
Bake (First Stage): Bake at 375 degrees F (190 degrees C) for 20 minutes.
Flip and Baste: Carefully remove the pan from the oven and flip the seitan loaf. Be gentle, as it will be delicate. Baste the loaf with the braising liquid.
Bake (Second Stage): Return the pan to the oven and continue to bake for another 20 minutes.
Bake (Third Stage): Continue to bake for an additional 20 minutes at 375 degrees F (190 degrees C), for a total of 60 minutes so far.
Lower Temperature and Glaze: Reduce the oven temperature to 325 degrees F (160 degrees C) and continue baking for approximately 20 more minutes, or until the braising liquid has thickened into a nice glaze.
Check for Doneness: The seitan should be firm to the touch, and the braising liquid should have significantly reduced and thickened into a glaze.
Rest and Cool: Remove the pan from the oven and allow the seitan brisket to sit and firm up in the pan before handling.
Refrigerate (Optional): Once cooled, cover the pan with foil and refrigerate overnight to further firm the brisket. This step is optional but highly recommended for easier slicing.
Slice and Serve: Slice the seitan brisket thinly or thickly, depending on your preference.

Optional – Making No-Fat Crazy Creamy Chia Russian Dressing

Mix all ingredients in a high-speed blender until well-blended, about 1 1/2 minutes.
When it’s done, remove from the blender & add about 2 tablespoons of ketchup (enough to give it that salmon Thousand Island Dressing color) & 1 to 2 tablespoons of pickle relish to the mayo.
Make ahead & let this gel about 15 minutes.
Refrigerate leftovers.

Expert Tips & Tricks

Achieving the Right Dough Consistency: The key to a good seitan brisket is the dough consistency. It should be firm and elastic, similar to a very firm bread dough. Don’t be afraid to add more vital wheat gluten if the dough feels too wet, but do so gradually to avoid making it too tough.
Basting is Key: Regularly basting the seitan with the braising liquid during cooking is essential for developing a rich, flavorful crust and keeping the brisket moist.
Overnight Refrigeration: Refrigerating the cooked brisket overnight allows the flavors to meld and the texture to firm up, making it easier to slice thinly.
Freezing for Later: This seitan brisket freezes exceptionally well. Cut it into portions before freezing for convenient use in future meals. Freeze after cooling completely.
Even Slicing: For even slices, partially freeze the brisket before slicing. It will be easier to handle and the slices will be more uniform.

Serving & Storage Suggestions

Serve the barbecued seitan brisket hot or cold, sliced thinly for sandwiches or thicker for a main course. It’s delicious on its own, drizzled with extra barbecue sauce or glaze.

Serving Suggestions:

Brisket Sandwiches: Serve on a toasted bun with your favorite barbecue sauce, coleslaw, and pickles.
Reuben Sandwiches: Grill with sauerkraut, vegan Russian dressing, and vegan mozzarella cheese on rye bread.
Fajitas or Stir-Fries: Slice the brisket into strips and use it in fajitas or stir-fries.
Brisket Bowls: Combine with rice, beans, and your favorite toppings for a hearty and satisfying bowl.

Storage:

Room Temperature: Do not leave at room temperature for more than 2 hours.
Refrigerator: Store in an airtight container in the refrigerator for up to 5 days.
Freezer: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating:

Oven: Reheat in a preheated oven at 350 degrees F (175 degrees C) until warmed through.
Microwave: Reheat in the microwave on medium power until warmed through.
Skillet: Reheat sliced brisket in a skillet with a little oil or broth until warmed through.

Nutritional Information

(Estimated values, may vary based on specific ingredient brands and preparation methods)

Nutrient	Amount per Serving	% Daily Value
Calories	792.6 kcal	N/A
Calories from Fat	N/A	5%
Total Fat	4.4 g	6%
Saturated Fat	0.6 g	3%
Cholesterol	0 mg	0%
Sodium	1659.9 mg	69%
Total Carbohydrate	50.1 g	16%
Dietary Fiber	7.5 g	29%
Sugars	13.9 g	N/A
Protein	90.6 g	181%

Variations & Substitutions

Gluten-Free: Unfortunately, this recipe relies heavily on vital wheat gluten. A truly gluten-free version would require a completely different approach.
Sweetener: You can experiment with different sweeteners in the braising liquid, such as maple syrup, agave nectar, or brown sugar, to adjust the flavor to your liking.
Spices: Feel free to adjust the spices to your taste. Smoked paprika can add a deeper smoky flavor, while a pinch of cayenne pepper can provide a touch of heat.
Liquid Smoke: Adding a few drops of liquid smoke to the braising liquid can enhance the smoky flavor of the brisket.
Make it spicier Add a touch of your favorite hot sauce to the braising liquid!

FAQs (Frequently Asked Questions)

Q: Can I make this recipe without marsala wine?
A: Yes, you can substitute the marsala wine with a non-alcoholic red wine or additional vegetable broth. However, the marsala does add a unique depth of flavor.

Q: How do I prevent the seitan from becoming too tough?
A: Avoid over-kneading the dough and be careful not to overbake the brisket. The braising liquid helps keep it moist and tender.

Q: Can I use a different type of flour instead of vital wheat gluten?
A: No, vital wheat gluten is essential for the structure and texture of seitan. Other flours will not provide the same results.

Q: Is it necessary to refrigerate the brisket overnight?
A: While not strictly necessary, refrigerating the brisket overnight allows the flavors to meld and the texture to firm up, making it easier to slice.

Q: How can I make this recipe lower in sodium?
A: Use low-sodium soy sauce or tamari and low-sodium vegetable broth. You can also reduce the amount of soy sauce used and compensate with additional spices.

Final Thoughts

This Barbecued Seitan Brisket recipe, inspired by Chef Chad Sarno’s innovative approach to plant-based cuisine, is a game-changer for anyone craving the flavors of classic barbecue. It’s a testament to the power of plant-based ingredients and culinary creativity. Don’t be intimidated by the steps; the process is straightforward, and the reward is a delicious, satisfying dish that’s sure to impress. I encourage you to try this recipe, experiment with the variations, and share your creations with friends and family. Pair it with classic barbecue sides like coleslaw, potato salad, and baked beans for a complete and unforgettable meal. Happy cooking!

Barbecued Seitan Brisket Ala Chef Chad Sarno Recipe