Plant-Based Brisket Recipe

Ingredients:

• WET INGREDIENTS:
• 1 cup dry red wine
• 1/4 cup soy sauce
• 2 tablespoons sriracha
• 1 (6 ounce) can tomato paste
• 1/4 cup extra virgin olive oil
• 1 tablespoon vegetable bouillon
• 1 tablespoon Marmite yeast extract
• 1 tablespoon blackstrap molasses
• DRY INGREDIENTS:
• 1 1/2 cups vital wheat gluten powder
• 3/4 cup oat flour
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 1 tablespoon chopped fresh rosemary needles
• 1 tablespoon chopped fresh thyme leaves
• 2 tablespoons onion powder
• 2 tablespoons garlic granules
• 1 tablespoon mushroom umami powder (see Cook's Tip)
• 1 tablespoon kosher salt
• ALSO:
• 1 yellow onion, peeled, cut into large chunks
• 1 pound carrots, peeled, cut into large chunks
• 4 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaves

Directions:

1. Preheat oven to 375°F. Grease a 9 x 12-inch casserole dish.
2. Combine all wet ingredients and 3 1/2 cups water in a large bowl. Whisk to combine.
3. Place all dry ingredients in the bowl of an electric mixer. Using the paddle attachment, mix on low to combine and break up spices.
4. Add 2 cups wet ingredients to bowl of dry ingredients. Mix on low. Slowly add more wet ingredients, a little at a time, until a thick dough forms. Reserve excess for later. Mix 3 to 4 minutes until well combined.
5. Transfer to a surface and knead by hand until well mixed and elastic. Return to bowl, cover, and let rest 15 minutes.
6. Remove mixture from bowl and form into a flat long loaf, about 10 x 8 inches. Place in casserole dish. Scatter onions, carrots, herb sprigs, and bay leaves around loaf. Pour remaining wet ingredients over loaf. Bake 30 minutes.
7. Remove from oven. Carefully flip loaf over. Spoon liquid over loaf. Bake another 30 to 40 minutes until liquid has reduced into a sauce and vegetables are fully roasted.
8. Transfer roast to a metal sheet pan, leaving veggies in casserole. Place pan under broiler until well-browned. Remove from oven, flip, and broil again. (See Cook’s Tips.)
9. Move roast to a cutting board. Carve into slices. Arrange on serving platter.
10. Add a splash of hot water to vegetables and sauce in casserole dish, if needed, to rehydrate into a spoonable sauce. Transfer veggies to serving platter with brisket. Serve immediately, with sauce on the side.
11. Cook's Tip:
12. Mushroom umami powder gives this roast a savory, meaty flavor. It can be found in the spice section. If unavailable, powdered mushroom bullion is a good substitute.
13. Try it grilled! Instead of broiling, flash on a hot grill to impart lovely smoky notes and char.