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Barbecued Seitan Brisket ala Chef Chad Sarno
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. 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.
Healthy Librarian's Notes
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 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
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 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.