Sticky Bbq Brisket (Vegan 2023) - Texas-Style Seitan! | The Wicked Kitchen

All right, welcome back to another Wiki Kitchen episode. Today, we are going full-on Texas barbecue today. I have a Texas-style seitan brisket with a super delicious sticky sweet barbecue sauce. It is so good. Serving it up Texas-style with some raw onions, some pickles, and some Texas toast here. You do not wanna miss it. Stay tuned. All right, we're gonna dive into the seitan here. So the ingredients that we're working with is Vita Wheat Gluten. So this is really the best product out there. I would say for any kind of gluten source, it's Bob's Red Mill. This is the one I go to, and it's about 80% protein. So basically what seitan is, it is pure wheat gluten. So if you are celiac or gluten-free, you can probably click off this video now to go check out some of the amazing other gluten-free videos that we have. If you love gluten like myself, being gluten-free intolerant, stay tuned. We're gonna get into some awesome, awesome recipe here. So we have a gluten flour. So this is the gluten flour. All it is is basically pure gluten, all right? So old-school way of making seitan is you basically take whole wheat flour. You would make it, you would make a dough, and then under a running stream of water, you're basically kneading that dough under a running stream of water. So you're washing away the bran, and you're washing away the germs. So you're left with just the gluten itself, okay? So nowadays, we're able to get just gluten flour, which is a fantastic way to make seitan, way easier than the old-school way of making it. So I also have some chickpea flour here, lots of spices. And similar to bread, or if you're baking in general, I start off with a dry batch and then also a wet batch. So let's make the wet batch first of the liquid, okay, of really flavor-packed liquid that I'm using here. So I have some Marsala wine. You can use sherry, sherry works also really well. I have some soy sauce. Okay, so I'm playing with all of these different flavor profiles of salt, acid, sweet, and fat, okay? So I also have some maple in there, right? I have some olive oil, a couple glugs, that's about right. I have some sriracha, Ninja Squirrel, check it out. So good, a little bit of heat. All right, then I also have some vegetable stock. All right, I'm just gonna pour this in there. That should be enough, that's good. All right, so we have all those liquid components. We're also going to add some tomato paste. You can also use ketchup if you want. If you use ketchup, you would use a little bit less sweetener in there, right? Grab the smallest whisk you can find. I'm just kidding. Let's just whisk that up. Let's mix that up really, really well. So this is going to be the liquid that I actually mix into the dry batch, and this is also going to be the braising liquid. So you wanna make sure that you make enough liquid to add to the dry batch and to cover the pan when it comes to braising, which we'll talk about in a little bit here. Okay, gonna whisk that all up. So again, using recipes as formulas, working with a lot of flavorful ingredients there, the wine being the acid, the sweetener being the maple, the soy being the salt, and obviously the olive oil being the fat, is a great combination to start with. So we're gonna set that wet batch aside, and let's now work with the dry batch. This is where we're gonna mix everything together. So this is the gluten flour. This is chickpea flour. So the reason I don't use straight gluten flour, now, you can use straight gluten flour if you wish, but I like to kind of cut it a little bit so I have some chickpea flour, and it cuts it so it's not super tight, and you'll see in the final result of this product once it's cooked. So I use a little bit of chickpea flour. You can also use oats in there, some ground oats to a flour, which is really nice. You can also, if you want a sort of a softer crumbly seitan, you can use blended tofu as that liquid batch. You can do blended tofu, blended beans, anything like that. That's gonna create almost more of a creaminess rather than a straight flavorful liquid. And that creaminess with the presence of that other protein and other starches, it's gonna make it a little bit different when it comes to the end texture. So we have gluten, we have chickpea flour, I have some garlic granules, onion granules, some chili powder, some paprika, and some cumin. And we're gonna add a little bit more salt. All right, we're gonna just mix that up, mix up that dry batch. Okay, so this is one of those base seitans that is nice to have on hand just to keep in the freezer. Obviously, you're not gonna eat this whole seitan in one sitting with your family because it is a lot of one gluten, of course, but it's also very dense and very dense protein. So I like to make it and I'll probably serve about half of it and the rest I'll put in the freezer or put in the fridge. You can shred it, you can mince it, you can use it in tons of different applications. So today we're gonna be working with this base seitan as a brisket, which we're gonna throw in the grill in a little while as well. All right, so let's get that wet batch and that dry batch. Now let's mix that up. It's probably gonna take about half this liquid. All right, so when it comes to the cooking process of seitan, there's a couple ways to do it. All right, the old school method, when I started making seitan many years ago, I was doing the old school method, as I mentioned, with just rinsing wheat flour. So all the bran and all the germ washes away. And so you're left with the straight protein. But the problem that I would have making that was that you couldn't really infuse it with a lot of flavor. The only way that you can infuse it with flavor is to simmer it in a flavorful liquid, okay? And so that really spongy seitan that you can get, there's a lot of companies on the market that have seitan products that are quite spongy. That's because they're using the boiling method, okay? So it kind of expands a little bit and it makes it more chewy, more bouncy. With this method that we're gonna work with of using gluten flour, I'm able to infuse a lot more flavor into the actual product. And then I can braise it or I can steam it, okay? So this product in particular, we're gonna braise, which I'll talk about in a bit. But another way to cook it besides the boiling method, as I just mentioned, is to steam it. So you can, or you can bake it. So basically, because it's gluten, it wants to expand when it comes to heat, right? All right, so I've mixed in as much as I can with the spatula, now I'm gonna use my hands. You want to just basically pick up all that dry. This is the consistency. This is the texture that you're looking for. And I'll show you just a minute on the board here. All right, so we're gonna set this aside. This is the liquid, which we're gonna use to braise. And I'm just going to knead it. You're not kneading it necessarily to activate the gluten because it's straight gluten. It'll activate just basically by mixing. But you're basically just kneading it to incorporate all those other flavors and all those other ingredients into this recipe, okay? So what I like is if you were not to use chickpea flour, you wouldn't be able to break it apart, okay? I like it to be slightly tender. Because we're gonna make this a brisket, we're gonna throw it on the grill. We're gonna use it with a little bit of barbecue sauce. I like it to be quite tender, okay? Compared to really, really tight, like a deli meat, as I mentioned. So using a little bit of chickpea flour in there is really, really helpful to do that, all right? So you have this now batch of raw seitan. I can roll it in small sausages. I can put it in parchment or in cheesecloth, roll them up really tight, steam them as sausages, which is really great. Or for this one, we're gonna make this into the brisket. So it's gonna be a rough piece. All right, so all I'm doing here is I'm just basically shaping it, okay? Make sure it's not gonna fall apart on both sides. All right, we have a casserole pan, okay? So I'm gonna use this with a little bit of oil on the bottom. I'm gonna coat the seitan with the oil, all right? The rest of that braising liquid, we're just gonna pour that around, okay? So I'm gonna put this in the oven for 20 to 25 minutes and then I'll check back. All right, let's check this out. See, now you're creating that crust on top. This has a little bit more to go before I flip it. So we're gonna put it back in there until you create a little bit more darkness on top there. Okay, when the darkness is on top, we're gonna flip it and then continue to cook it for about another 20 minutes, 30 minutes. All right, let's check on this seitan. This is looking good. We know it is close to done when the liquid is almost evaporated. Look at that. So it's quite firm on the top, which is nice, all right? That's what you're looking for. What we wanna do next is loosen that up. Okay, so I'm basically, it started to cook well, so I'm gonna now flip it. That is looking good. So I'm gonna use a little bit of that liquid that's left. I'm just making sure that's covered here. Absorb the rest of that. Oh, it looks so good. Smells so good, you guys. I'm gonna put this back in. We're gonna come right back to it when it's done. All right, that seitan should be done. Let's pull that out of the oven. Yes, smells so good. All that liquid that we added to that has been evaporated. It's thickened up for a little bit of glaze on there. This is good to go. All right, so you can see this is tightened up so much from when we first put it in the oven. You can see it is so nice. The smell is incredible. The liquid has all really evaporated and the sugars have caramelized to create this amazing sweet and smoky glaze on there. So this on its own is such a versatile product. You can slice this, you can put it in a sandwich, you can grind it up, you can put it as a ground beef, which is quite nice. What we're gonna do here is we're gonna glaze it, we're gonna coat it in this amazing, wicked good barbecue sauce, throw it on the grill, char it up, and we're gonna have a seitan brisket feast. All right, so this seitan has now cooled. So once it cools, it just tightens up so much. This, it is amazing. This is the brisket, this is so good. Once you douse it in barbecue, throw it on the grill, it is absolutely delicious. So let's get a pan ready. We have this wicked good barbecue sauce here. All right, so we're going to add a little bit on the bottom here. We have that seitan. Yes, that looks so good. All right, we're gonna douse it here on the pan. And then while it is cooking on the grill, I will just continue to baste it. And all these sugars, all the sweetness is gonna really caramelize, it's gonna blacken, it is gonna be so good. We're gonna serve this with all the traditional barbecue components, a little Texas bread, some pickles, some raw onions, and a roll of paper towels, because it's about to get sloppy. All right, so now that the grill is absolutely ripping hot, we are ready to throw the seitan on. This is gonna be so good, so good. So let's get this on there. Yes. Don't want any of that barbecue sauce going to waste. So we're gonna let it grill for probably about eight to 10 minutes on each side. And once we flip it, we're gonna baste it again, and we'll be good to go. All right, so that's been on the grill for about eight to 10 minutes. Let's check it out. Ah, look at that. That looks fricking delicious. This is gonna be, how can this not be fricking delicious? Unless you will die if you eat it. Nice. All right, this is ready to go. This is all charred, caramelized, absolute fricking deliciousness right here. All right, so you can see that char is all flavor, right? And all those little crispy bits that make barbecue what it is, absolutely delicious. We're gonna slice this up. We're gonna serve it with some nice Texas toast, a little bit of buttered bread, a little bit of raw onions, some pickles, some extra barbecue sauce, and like I said, tons of paper towels. Mm, so good. All right, let's slice that up. Oh, and that crunch of that char is delicious. All flavor right there. All right, so let's serve that with some pickles, some fresh pickles. All right, here's some raw onion, Texas style, and of course, that Texas toast. So good. All right, there you have a seitan brisket with a wicked delicious barbecue sauce. Total Texas comfort right here. If you like this recipe, be sure to subscribe. Until next time, thanks so much for joining us, you guys. Happy barbecuing. All right, let's get it. Holy ----, that is so good.