Vegan Smoked Seitan Brisket Sliders
It has been a cold week here. Really bitter cold for the south lows in the teens and highs in the 30s all week. After a while of being cooped up inside we started feeling a little stir crazy and wanted to do something anything outside so Saturday when it was a little warmer (mid 40s) we decided it was a perfect day to fire up the smoker out back and smoke some seitan.
To make the Seitan Brisket you need:
- 1 cup vital wheat gluten
- 1 tbsp rice flour
- 1/4 cup nutritional yeast
- 1 vegan beef bouillon cube crumbled up
- 1 cup water
- 1 tbsp soy sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- pinch of black pepper
To make the broth:
- 6 cups of water
- 1/2 cup red wine
- 3 carrots roughly chopped
- 1 onion chopped
- 1 celery stalk chopped
- 1/4 cup of soy sauce
Combine all the seitan ingredients and mix the dough by hand to form into a log shape. Then wrap in aluminum foil and poke a few small holes into the foil packet. In a stock pot combine ingredients for the broth and then add the foil seitan packet to broth. Bring to a boil then reduce heat to a low simmer for one hour. Remove packet from broth let it cool and then remove from foil. Place the seitan roast in a large ziplock bag and refrigerate overnight.
To make the dry rub:
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp sugar
The next day when you are ready to smoke your seitan brisket mix together the spices for the dry rub and add to the ziplock back with your seitan. Massage the spices into the roast to completely coat the seitan. Meanwhile fire up that smoker bring to ideal heat add your seitan and smoke the brisket for three hours.
If you like seitan sliders you might also want to check out our:
Vegan Sliders
Vegan Nashville Hot Chicken Sliders
