• Skip to main content
  • Skip to primary sidebar

Man.Eat.Plant.

HOT, ROASTED, GRILLED, JUICY & VEGAN

  • HOME
  • BOOKS
    • MAN.EAT.PLANT.
    • FAMILY.EAT.PLANT.
    • DOG.EAT.PLANT.
  • RECIPES
  • ABOUT

EPIC SEITAN BRISKET

24 May 2019 by Lisette Kreischer 9 Comments

Seitan is so versatile and your perfect companion if you’re planning to make something extraordinary and pompous, like this brisket style chunk of wheaty goodness. By cooking it for a really long time, and using some acidity in the cooking liquid, the seitan changes texture wise on a molecular level, which makes it way easier to digest, and more delish too. Perfect dramatic centrepiece for Sunday brunches or dinner parties. Serve with a light, green salad.

Serves +/- 6

INGREDIENTS

Seitan mixture
2 cups vital wheat gluten
2 tsp garlic powder
2 tsp onion powder
2 tsp sweet paprika powder
1/2 nutmeg, finely grated
1/3 cup chickpea flour
3 tbsp miso
2 tbsp soy sauce
3/4 cup beetroot juice
1/2 cup water
7 tbsp olive oil
1 tbsp vegan butter

Cooking liquid
2 garlic gloves, peeled and smashed
1 shallot, peeled and quartered
1/2 cup beetroot juice
1 cup red wine
1 cup vegetable broth
3 tbsp soy sauce
1 piece mace
3 bay leafs
1/2 stick Ceylon cinnamon

Salad

500 g green beans
2 heads little gem lettuce
2 avocado’s, peeled, pit removed and sliced
juice and zest of 1 lemon
1 garlic glove, peeled and finely chopped
1 small red onion, peeled and really finely sliced
3 tbsp capers, drained
1/2 tsp mustard
3 tbsp olive oil
dash of course sea salt and cracked black pepper

INSTRUCTIONS

Brisket

Mix all dry ingredients for the seitan mixture in a large bowl. Mix miso, soy sauce, beetroot juice, water and 5 tbsp olive oil in a large jug. Add wet ingredients to the dry ones and bring together. Knead a bit until it forms a dough, but don’t overwork it. Make a log shape out of the dough. Put a large casserole pan on the stove and heat until quite hot. Add the 2 remaining tbsp of olive oil and the vegan butter to the hot pan. Sear seitan log on both sides until nicely browned. Add smashed garlic and shallot and fry them along. Add all the ingredients for the cooking liquid and bring to the boil. Turn heat low, put lid on pan and let simmer for a few hours, (preferably 5 hours). If liquid is reducing too much (brisket should be at least half under most of the time), add some more water. When brisket is done, you can reduce the liquid a bit to make a nice gravy out of it. Add an extra splash of beetroot juice for a dramatic burgundy colour. Serve brisket in slices and drizzle over some of the gravy.

Salad

Cook beans in boiling salted water until just cooked (ca. 5-7 min.), drain and rinse immediately with cold water to keep them crunchy and green. Rinse lettuce and cut into big chunks. Toss all ingredients together (no need to make a dressing separately). Serve the salad with the slices of brisket.


EPISCHE SEITAN BRISKET

Seitan is zo veelzijdig en een perfecte compaan als je iets spectaculairs en groots wilt maken, zoals dit brisket-achtige braadstuk. Door het lange, langzame kookproces en door het toevoegen van aciditeit (wijn), verandert de moleculaire structuur van de glutenstrengen wat de textuur, smaak en verteerbaarheid ten goede komt. Deze krachtpatser is een perfect dramatisch middelpunt voor zondagse brunches of een feestelijk diner. Serveer met een frisse groene salade.

Voor +/- 6 personen

INGREDIËNTEN

Seitan mix

300 g glutenpoeder
2 tl knoflookpoeder
2 tl uienpoeder
2 tl paprika poeder
1/2 nootmuskaat, geraspt
30 g kikkererwtenmeel
3 el miso
2 el sojasaus
175 ml bietensap
125 ml water
7 el olijfolie
1 el vegan bakboter

Kookvocht
2 knoflooktenen, gepeld en geplet
1 sjalot, gepeld en in vieren
125 ml bietensap
250 ml rode wijn
250 ml groentebouillon
3 el sojasaus
1 stukje foelie
3 laurierbladeren
1/2 Ceylon kaneelstok

Salade
500 g sperziebonen
2 kroppen little gem
2 avocado’s, geschild, ontpit en in plakjes
rasp en sap van 1 citroen
1 knoflookteen, gepeld en fijngehakt
1 kleine rode ui, gepeld en in heel fijne ringen
3 el kappers, uitgelekt
1/2 tl mosterd
3 el olijfolie
snuf grof zeezout en versgemalen zwarte peper

INSTRUCTIES

Brisket

Meng alle droge ingrediënten voor de seitan mix in een grote kom. Mix miso, sojasaus, bietensap, water en 5 el olijfolie in een grote maatbeker. Voeg de inhoud van de kan aan de droge ingrediënten toe en breng de ingrediënten samen. Kneed een klein beetje en vorm er een deeg van, maar overwerk het deeg niet. Maak een lange dikke worst van het deeg. Zet een grote braadpan op het vuur en voeg de 2 resterende el olijfolie en de vegan boter toe. Laat de pan goed heet worden en leg de seitan erin. Braad aan weerszijden goudbruin. Bak de geplette knoflook en sjalot even mee. Voeg vervolgens de ingrediënten voor het kookvocht toe en breng aan de kook. Zet het vuur laag en laat het gebraad vervolgens heel lang zachtjes sudderen (zeker 5 uur) om het gewenste resultaat te bereiken. Als er teveel vocht verdampt tijdens het kookproces (gebraad moet op zijn minst altijd half onder staan), voeg dan wat water toe. Als de brisket klaar is, kun je het vocht weer wat reduceren om zo een heerlijke jus te maken. Voeg dan op het laatste moment wat bietensap toe voor een dramatische bourgondische kleur. Serveer de brisket in plakken en druppel er wat jus over.

Salade

Kook de sperziebonen in gezouten kokend water beetgaar (ca. 5-7 min.), giet ze af en spoel meteen na met koud water om ze knapperig en groen te houden. Spoel de sla af en snijd de kroppen in grote chunks. Meng vervolgens alle ingrediënten door elkaar in een ruime slakom (niet nodig om apart een dressing te maken). Serveer de salade met de brisketplakken.

Filed Under: Dinner, Holiday Season Tagged With: brisket, centrepiece, epic, festive, green salad, holiday season, red wine, savoury, seitan, wheat gluten

Previous Post: « COCK-A-DOODLE-DOO SALAD
Next Post: DUTCH ENDIVE STAMPPOT »

Reader Interactions

Comments

  1. Tasho

    15 December 2020 at 17:26

    Can I make this a day or two in advance and then just cook it up on the day?

    Reply
    • Lisette Kreischer

      15 December 2020 at 18:52

      Definitely!! Good luck and enjoy!

      Reply
  2. Nicole

    16 February 2023 at 09:09

    Beetroot juice… do you mean a juiced beetroot or vinegar from pickled beetroot ?

    Reply
    • Lisette Kreischer

      17 February 2023 at 16:42

      Hi Nicole, yes we mean the juice of a beetroot. Here in The Netherlands, we can buy bottles of beetroot juice in the natural food stores. Good luck with the recipe. It is one of our favourites!

      Reply
  3. Helen

    15 April 2023 at 00:57

    Hi, I’m not sure what brisket is?. It looks like beef to me, does it taste like beef?

    Reply
    • Lisette Kreischer

      25 May 2023 at 11:32

      Hi Helen, this roast is meaty in texture and has it’s own unique umami-bombed flavour. We have not eaten beef in 30+ years or so, so would not know. What we do know is that the children and grown-ups who do eat meat and for whom we serve this dish absolutely adore it… Enjoy!

      Reply

Trackbacks

  1. 31 Seitan Recipes - Simple Vegan Blog says:
    29 September 2020 at 12:00

    […] 5. Man Eat Plant: Seitan Brisket […]

    Reply
  2. 31 Seitan Recipes - Simple Vegan Blog Dublin - Justgrocerys.com says:
    29 September 2020 at 13:01

    […] 5. Man Eat Plant: Seitan Brisket […]

    Reply
  3. 31 Seitan Recipes – Simple Vegan Blog | LivingLifeVegan says:
    29 September 2020 at 21:23

    […] 5. Man Eat Plant: Seitan Brisket […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

HOT, ROASTED, GRILLED, JUICY & VEGAN!

NEW BOOK!

Recent Posts

  • STUFFED PUMPKIN
  • MEDITERRANEAN ORZO
  • FESTIVE PANCAKE PIE
  • SUNNY SIDES UP
  • FAMILY.EAT.PLANT.

Instagram

Presenting a killer kitchen for which NO ONE has to be killed and EVERYONE gains!

We have a new cookbook 🔥 Written for Sam and he We have a new cookbook 🔥
Written for Sam and her pig companions @mymomsam. Because with the arrival of spring, we can almost smell the roasted coals again and what mostly lies on the grill above; the creatures that wanted so much to live. And that lights the fire in our hearts and gets us going. So Maartje pulled out her knives and Lisette her camera to fill the pages of... VLAM IN DE PLANT (Veg on fire). A happy book with an activist touch rich with delicious plant based recipes, a beautiful foreword by @karensoeters and an ode to dear Sam.

We discovered the cuisine of plants years ago and have been vegan for the animals for more than 38 years combined. It was a wonderful bonus that this way of life also turned out to be a lot better for the earth and ourselves. What we did not immediately expect was that this cuisine brought us huge taste explosions! We became big and strong on the power of plants and seduced and enticed by those wonderful flavours and textures. Meanwhile, we feel it is our mission to bring out the potential of this cuisine.

The popularity of BBQ has been skyrocketing for years and we felt it was time to once and for all say bye bye to the for many, boring image of veggies and take plants to great heights by putting them on fire. The plant based kitchen deserves the spotlight. And the BBQ is a great tool to make vegetables incredibly flavoursome. By cooking veg on the BBQ with the right spices, you enrich your kitchen with insane flavours and contribute to less suffering at the same time. So be tempted and seduced by the abundance of vegetables, grains, legumes, nuts, seeds, mushrooms, weeds, fruits and herbs and fire up those plants.

Available to order now at all (online) bookstores in The Netherlands, via link in bio and @maartjeborst.

Vlam in de Plant could not have come about without Pig Sam, Karen Soeters, Stichting Melief, House of Animals, Diewertje van Wering and, of course, Kosmos Publishers. We are extremely grateful to all of them. ❤️🔥🙏🏼

#vlamindeplant #maneatplant #seitanroast
AUTUMNAL STUFFED PUMPKIN This beautiful stuffed p AUTUMNAL STUFFED PUMPKIN

This beautiful stuffed pumpkin, from our book FAMILY.EAT.PLANT., looks very festive on a autumnal table. A really flavourful dish to serve around this time of year.

While we are here, we wish to ask you something. FAMILY.EAT.PLANT. has been nominated for the @foodandfriends.nl award. We are very grateful for that, but to actually win this award we need as many votes as possible. So if you like this book, our work and our recipes, we wish to ask you to vote via link in bio for FAMILY.EAT.PLANT.. Many thanks in advance!

Recipe now up on the blog.

#maneatplant #familyeatplant #autumncooking #pumpkin #veganpumpkin #vegan #hotroastedjuicygrilledvegan
FISH-FREE MEDITERRANEAN ORZO This delicious orzo FISH-FREE MEDITERRANEAN ORZO

This delicious orzo dish with roasted vegetables takes little time to make and is bursting with flavour. The tuna-like flavour of @goodcatchfoods Fish Free Tuna by our friend @dereksarno goes well with savoury flavour bombs like olives and capers, and the creamy orzo provides an excellent stage for this goodness.

Hungry already? Recipe now up on the blog (link in bio).

While we are up here we wanted to thank all of you who have been cooking from MAN.EAT.PLANT. We never expected this book to be such a hit, but it is. Three years in and the publisher is still re-printing and the other day MAN.EAT.PLANT. reached number 1 in the top 10 of Best Vegan Books. We are blown away by all the awesome compliments and seeing many of you enjoying the recipes. So again thank you so much!

#orzo #veganrecipe #goodcatch #nofish #fishfree #vegantuna #veganorzo #maneatplant #hotroastedjuicygrilledvegan #veganbooks
Ok ok, it might be raining tofu & beans here in Th Ok ok, it might be raining tofu & beans here in The Netherlands, so maybe it is not the best time to fire up that BBQ and start roasting the hell out of those veggies. But we pray for sunshine and when that sun starts shining tofu, seitan, tempeh and mushrooms will hit a bowl of marinade and will be roasted like there is no tomorrow. Link in bio for our free @mymomsam E-book containing 5 delicious plant-powered recipes for on the BBQ and for all to enjoy!

#veganBBQ #mymomsam #animalrights #vegan #veganrecipes #plantbasedBBQ #BBQrecipes #maneatplant #vegansausages #seitan
The time we've all been waiting for is finally her The time we've all been waiting for is finally here. The summer family BBQ! The best time for a good toast under the sun, and a tasty roast too! Roasted tempeh and grilled tofu topped with tasty sauces are the perfect ingredients to set the summer vibes we’ve been looking forward to.

And yes, you read right. In the family summer BBQ we imagine, animals are more than welcome to attend as long as they are enjoying the moment with us, and not there as a sacrifice for us.

Sam and her family would be the first to say thanks for leaving meat behind this summer - and hopefully forever more! Sam is a mother of 251 piglets, of which only 9 are here today due to the industry. She became one of the lucky ones in February 2021 when she was rescued while pregnant with her little ones by @meliefanimalsanctuary. In wanting to show the spirit of those behind the isolated walls of the meat industry, House of Animals will be launching a documentary about Sam’s story and those of her piglets in 2022.

This summer and all days to come, let’s honor Sam and all the souls we’ve lost as a result of the industry by eating plant-based, succulent BBQs! Inspired by Sam’s story, House of Animals created a recipe book with the help of us, @maartjeborst and @lisettekreischer, which will make your summer glimmer with taste, rich flavors and joy. Download it for free on the website @mymomsam (link in our bio).

#meatlesssummer #mymomsam #veganBBQ
SUNNY SIDES UP Drum rolls, please! FAMILY.EAT.PL SUNNY SIDES UP

Drum rolls, please!

FAMILY.EAT.PLANT. has hit planet Earth and here is the first recipe to go online! And certainly not the least! Yes, we know, what you see here in the pic looks suspiciously like a sandwich with sunny-side-up eggs. But none of that!

What you see are peaches (or apricots) with a cheesy sauce. Maartje’s father used to make this recipe often on the weekend. Super easy, super yummy.

You can keep it plain and simple by just making the cheesy sauce, and prep the toast with the sauce and peaches, or you can go wild and throw some slices of vegan ham on there.

Recipe now up on the blog (link in bio).

#vegan #maneatplant #familyeatplant #sunnysidesup #vegansunnysidesup #veganeggs
Follow on Instagram

Subscribe for new hot roasted grilled juicy & vegan recipe updates

Check your inbox or spam folder to confirm your subscription.

Copyright © 2025 · Lisette Kreischer & Maartje Borst