Barbecued Brisket Seitan Reuben Sandwich
"The only food that I can honestly say I miss the taste of--and I won't rule out eating in the future--is a hot corned beef sandwich. There's no substitute for that one," my husband likes to say.
That is: until November 16, 2011, when he came up with a Reuben Sandwich that's "even better than the real thing!" No exaggeration!
-My Husband, the Lab Rat-
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This recipe has taken me way too long to post. Sorry!! Really.
HHLL readers keep asking for this recipe ever since last November--when I wrote about The Thanksgiving Corned Beef Sandwich - Family's Coming to Town - Stocking the House for Five Days of Thanksgiving Meals.
And what better time than St. Patrick's Day to try your hand at making no-oil plant-based Reubens? Honestly, I don't think you can mess this one up--as long as you follow the directions carefully! It just takes some time to make the seitan brisket--but it will give you four pounds--enough for plenty of sandwiches--Reubens, Philadephians & BBQ Brisket!
Back in November tried my hand at making a barbecued brisket seitan based on a recipe that vegan Chef Chad Sarno's demoed in the film, PlanEat.
I increased the amount of wheat gluten, modified the instructions, & increased the baking time. The results were delicious--and I was rewarded with 4 pounds of barbecued brisket seitan, that I divided into 4 pieces, & then froze three of them.
But, you can thank the Lab Rat for coming up with the Reubens. He's a corned beef sandwich guy from way back--and one day when I came home from work, he surprised me with Reubens for dinner. We relished every bite.
When our kids came home for Thanksgiving they made their own Reubens & Philadephians at least two or three times. They're corned beef sandwich fans, too!
I've made this brisket recipe twice--and I'll definitely make it again. It's easy to do--but, definitely a "pitchkey patchkey" that you want to do when you have a free morning or afternoon.
My friend Fran made a batch & served it a Ladies' Luncheon, along with some real brisket. One of her guests kept going back for more--but, I prefer it sliced & served on a bun, or in a sandwich--topped with barbecue sauce, or grilled in a Reuben.
Let the Brisket-Making Begin
The Ingredients You'll Need on Hand
Barbecued Brisket Right Out of the Oven
Slicing the Brisket after It's Chilled in the Fridge Overnight
Sliced Brisket--Ready to Make Into Sandwiches
BBQ Seitan & Mashers
Tada! The Plant-Based No-Oil Reuben Sandwich
The Healthy Librarian's Riff on Chef Chad Sarno's Seitan Brisket Recipe
Barbecued Seitan Brisket ala Chef Chad Sarno
Click here for the recipe on one page.
Makes 4 pounds of brisket--can be sliced & frozen.
NOTE: This is important! You make 2 batches of the WET INGREDIENTS---one batch gets mixed with the dry ingredients--the 2nd batch is used as the braising liquid.
Ingredients--this is for just one batch of the wet ingredients--you'll need to mix this up twice (I know, it's a big pain):
- ¼ cups shoyu (low sodium tamari or soy sauce)
- 2 ½ cups low sodium vegetable stock
- 3 tablespoons date paste (or maple syrup) I had date paste already made--you can make your own by covering pitted madjool dates in soy or almond milk overnight--pour off liquid the next day & process--add a little of liquid if it's too dry.
- 1 cups marsala wine
- ½ cups tomato paste
- 4 cloves garlic fine minced
Whisk all above ingredients well. Then, in a separate bowl mix the dry batch:
- ½ tablespoon chipotle powder
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 3 1/2 to 4 cups of vital wheat gluten flour (start with 3 1/2 cups--and add the last 1/2 cup if the mixture is still too wet to knead. You want it to be a kneadable texture. Not wet. I used all 4 cups of wheat gluten)
- ¼ cups nutritional yeast
Preheat oven to 375 degrees
1. Once you have the wet and dry batches mixed separately and thoroughly, then and mix both batches together.
2. Knead for 3-5 minutes until it is all is mixed and elastic in texture, like a very firm dough. Add the reserved 1/2 cup of gluten if the mixture is too wet.
3. With your hands, shape it into a loaf pressing to be no thicker than 1 to 1 1/2 inch thick.Now you¹re ready to bake it. I used a deep 9 X 13 inch pan (like a lasagna pant). There's a lot of braising liquid, so you need a pan that's deep enough so it doesn't spill into the oven.
4. For the braising liquid, make another bowl of the wet batch liquid as listed above, and pour into a very large & deep baking/roasting pan--a 9 X 13 inch with deep sides & then place the seitan loaf in the center and bake at 375 degrees for 20 minutes, flip it--very carefully, baste with liquid and continue to bake for 20 more minutes. I then needed to cook for an additional 20 minutes at 375 degrees--total 60 minutes. Then I lowered the oven to 325 degrees & finished baking for about 20 more minutes, until the braising liquid had thickened into a nice glaze.
5. Here's what the Chef advised: Continue this process until most of the liquid has thickened up as a glaze and the seitan is firm to the touch. Allow it to sit and firm up before use.
7. Makes delicious "bbq brisket" sandwiches--maybe add extra bbq sauce or some of the glaze & serve on a delicious bun. My family LOVED it as a Reuben, grilled with a panini press, with no-fat Russian dressing, sauerkraut, & a little Daiya mozzarella cheese---or with cole slaw, Daiya, & Russian dressing.
Healthy Librarian's Notes
Have on hand: sauerkraut, hearty rye bread with caraway seeds, homemade Russian Dressing or deli brown mustard, & Daiya mozzarella cheese.
1. The Reuben is best with real caraway-seeded deli rye, or TJ's or Alvarado Street Bakery's Caraway Sprouted Rye Bread.
2. Assemble the sandwiches for grilling. We used a little Daiya Mozzarella--and it works best to first warm up the sliced brisket for one sandwich, topped with about 2-4 tablespoons of Daiya, in the microwave before grilling the sandwich. This way the cheese easily melts, & the brisket warms up before you grill the sandwich. Otherwise it takes too long to get the brisket warm & the cheese melted while grilling the sandwich.
3. Each sandwich has sauerkraut & is spread with with either brown deli mustard, or homemade no-oil Russian/Thousand Island Dressing.
4. We grilled them without oil on a non-stick grill pan (any pan will do), & used a heavy panini weight to press them down.
My new version of No-Fat Crazy Creamy Chia Russian Dressing
1 cup of regular plain soy milk
2 tablespoons of real lemon juice
1/2 teaspoon dry mustard or regular mustard (option: add a little horseradish for extra kick)
1/2 teaspoon salt
pinch of sugar
1 1/2 tablespoons of chia seed (or use ground chia is you don't have a VitaMix)
Mix all the ingredients in a high-speed blender until well-blended, about 1 1/2 minutes.
When it's done, remove from the blender & add 2 tablespoons of ketchup & 1-2 tablespoons of pickle relish to the mayo.
Make ahead & let this gel about 15 minutes.