Vegan Gourmand’s Smoked Vegan Brisket Recipe

Sandwhich 3 Edited

So summer has just started and we are all thinking about those picnics and BBQs we will be attending. You now too can have a smoked Vegan BBQ’d Brisket Sandwich without the unhealthy side effects and be satisfied in your belly and in your conscience. It is so good I think it will even fool those meat eaters. I have been working on this recipe for about three weeks now and I think its ready to share with you, so here you go.  Enjoy!

Wet Ingredients For Brisket

¼ cup Bragg’s Liquid Aminos

¼ cup Sweet Baby Ray’s Hickory & Brown sugar BBQ sauce

½ cup water

2 TBS Vegetable oil

½ cup of Cannellini beans rinsed

1 TBS dark brown sugar

1 TBS tomato paste

Dry Ingredients For Brisket

1 ¼ cup Wheat Gluten

1 tsp fresh ground black pepper

Brisket Dry Rub

1/8 cup Chili powder

1/8 cup granulated garlic

1/8 cup granulated onion

1/8 cup smoked paprika (regular will work if you don’t have the smoked kind)

¼ cup packed dark brown sugar

1 tsp cumin

1 tsp black pepper

Preparation

Preheat oven to 325 F

Mix together all the Ingredients for the dry rub and set aside. This makes enough rub for about five briskets.

Mash the bean up with a fork in a separate bowl and add them to all the remaining wet Ingredients, whisk together well, making sure there are no large chunks of beans left.

Wet In 2-2

Mix together dry Ingredients.

Dry Ing-2

Combine wet and dry Ingredients together. Knead the dough for about 1 minute. I use my hands.

Dough

Shape and form the dough into the shape of a brisket with a thickness of about ¾ of an inch, it will thicken as it cooks.

Sprinkle some rub out onto a plate completely covering the bottom of the plate with the rub.

 Rub 1-2

Put the brisket face down on the plate and push lightly to be sure that the rub covers the brisket.

Rub 2-2

Sprinkle the rub over the top of the brisket to cover the surface of the brisket, knock off any excess rub.

Rub 3-2

Wrap the brisket tightly in aluminum foil sealing the ends.

Wrap 1-2

Place wrapped brisket on a cookie sheet and bake at 325 F for 35 minutes then turn over and bake an additional 40 minutes.

Wrap 4-2

Remove from oven and unwrap from foil, put directly into a smoker and smoke with apple wood.

Cooked-2

Smoke for a minimum of 60 minutes for light smoky flavor and 90 minutes for medium smoky flavor

 Smoker-2

Remove from the smoker re-wrap in aluminum foil and let cool slightly about 20 min, unwrap and slice thin or re-wrap in aluminum foil and refrigerate overnight then slice thin the next day.

Sliced Brisket-2Sandwich 4

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Posted on June 5, 2015, in Recipes and tagged , , , , , , , , , . Bookmark the permalink. 4 Comments.

  1. Oh my, that looks good! What are ‘Bragg’s Liquid Aminos’ though? I have no idea!

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