Brisket, historically a cheap cut of tough, barely edible meat, has come to be revered by aficionados across the globe. Some call it the “holy grail” of Jewish food, especially when the holiday season rolls around, and even more so when you factor in the difficulty of veganizing such a time-honored culinary tradition. Given the scrutiny placed on such an important centerpiece, it’s one I’ve never even felt capable of attempting.

Until now.

Brisket: A Celebratory Centerpiece

Growing up, Hanukkah dinner meant extra-crispy latkes, two or three types of homemade applesauce, and a heaping serving of brisket, cut into slick slabs that fell apart on the plate, dripping with juice. It was a point of honor when my Nana, the matriarch of meat, passed the torch to my own mother by sharing her secret recipe. The secret being powdered onion soup mix and lots of time. Three hours in the oven, an overnight rest, and then however long it takes to slowly, gently reheat the roast for the festive meal. There’s just not much to it besides meat and onions; every ingredient counts.

On that note at least, the same can be said for my plant-based rendition, a distinct departure from the beef-soaked ghost of holidays past. Where most vegan brisket recipes fail is by using just a big hunk of seitan, meaty but monotonous, without the distinct shredded texture of dissolved sinew cut against the grain, cooked into velvety submission. After the great success of my drumsticks, I knew I had the answer: finely shredded Sugimoto shiitake caps, blending into a matrix of seitan and meaty seasonings, the way to go.

Tasteful Textures

Moreover, this grand roast employs jackfruit and fresh enoki mushrooms to enhance that illusion, adding ample umami and a satisfying bite all the while. It’s a production compared to your average meatloaf, but it still takes less time than the original article. Since there’s no pesky cartilage to break down, you can slash the cooking time in half. Of course, there’s the added benefit of having no pesky cartilage in the first place.

Souped Up Supper

Onion soup mix is still an essential ingredient, but not in the same way as before. Skip the packaged blends with loads of fillers and milk solids; Sugimoto shiitake powder creates an incredibly rich, rounded depth of flavor alongside dried onion flakes, which you can buy ready-made or dehydrate yourself. This could be a stand-alone pantry staple for making instant chip dips, rice pilaf, more flavorful burgers, elevated vegetables, and, to state the obvious, soup.

A Brief Brisket Primer

Brisket means many things to many people, but at its core, simply refers to a prime cut of beef. Jewish brisket is made of the same stuff as Texan brisket; the difference is in the cooking. Texan brisket is the crowning achievement of any pit master, the litmus test determining their ability. Deeply smoked from a low and slow process that can take anywhere from 18 to 24 hours, each bite is intense and heady. Sometimes it comes crusted in a highly spiced rub, or slathered in BBQ sauce, lacquered with that sweet, tangy, spicy finish. Jewish brisket, on the other hand, sometimes called pot roast (especially if made in a slow cooker) is baked, braised, stewed, or slow-cooked for 3 to 6 hours in a flavorful liquid with plenty of onions. Always, always, lot of onions.

If you wanted to take this Jewish-style brisket and make into a barbecue feast, simply increase the liquid smoke to 2 teaspoons and brush it liberally with your favorite BBQ sauce 15 minutes before it’s done baking, and then once more right out of the oven. Or, if you happen to have an actual smoker, do your magic with the roast as is.

Brisket Tips and Tricks

This is not a quick-fix meal; never has been, never will be. Part of what makes it so special is how much time and care it takes to come to fruition. The most important piece of advice I can give you for making a meatless brisket is to have patience, plan ahead, and relish the leftovers. Prep and bake the brisket the day before, so all you need to do is reheat it for the big event. It only gets better as it sits, becoming more tender and intensely flavorful. Leftovers keep beautifully in the fridge for at least a week, and can be frozen for around 6 months. That is, if you’re lucky enough to save a few pieces. It may look like a beast of a roast, but trust me, it disappears fast.

Brisket isn’t just for Hanukkah. It’s a prime guest of honor at any important gathering, from Passover to Thanksgiving, birthdays to summer barbecues. Finally, with a genuinely meatless option that might even make my great-grandparents proud, there’s even more to celebrate.

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Yield: Makes 12 - 16 Servings

Vegan Brisket

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Vegan brisket is no longer an impossible dream. This meatless roast finally tastes exactly like nostalgic childhood memories of Hanukkah, Rosh Hashana, and all manner of other festive dinners combined. Rich, tender, umami; it's not quick fix to build all those layers of flavor, but this recipe is worth the wait.

Prep Time 1 hour

Cook Time 3 hours 30 minutes

Total Time 4 hours 30 minutes

Ingredients

Brisket:

• 1 (20-Ounce) Can Young Jackfruit in Brine, Drained
• 1 1/2 Cups Shredded Koshin Shiitake Mushroom Caps
• 6 Ounces Enoki Mushrooms, Cut into 1-Inch Lengths
• 2 1/2 Cups Vital Wheat Gluten
• 1/4 Cup Chickpea Flour
• 2 Tablespoons Nutritional yeast
• 2 Tablespoons Onion Powder
• 1 Tablespoon Garlic Powder
• 2 Teaspoons Smoked Paprika
• 1/2 Teaspoon Ground Black Pepper
• 1/2 Teaspoon Salt
• 1 Cup Reserved Mushroom Soaking Water
• 1/4 Cup Dry Red Wine
• 3 Tablespoons Soy Sauce
• 2 Tablespoon Olive Oil
• 2 Tablespoon Tomato Paste
• 1 Tablespoon Balsamic Vinegar
• 3/4 Teaspoon Liquid Smoke

Marinade

• 2 Medium Carrots, Sliced
• 1 Medium Red Beet, Sliced
• 1 Medium Sweet Onion, Sliced
• 2 - 4 Cups Vegan Beef Broth or Vegetable Broth
• 1/4 Cup Soy Sauce
• 1/4 Cup Dry Red Wine
• 3 Tablespoons Olive Oil
• Onion Soup Mix (Recipe Follows)

Onion Soup Mix:

• 1/4 Cup Dried Onion Flakes
• 2 Tablespoons Shiitake Powder
• 1 Teaspoon Dried Parsley
• 1/4 Teaspoon Onion Powder
• 1/8 Teaspoon Celery Seeds
• 1/8 Teaspoon Sweet Paprika
• 1/8 Teaspoon Ground Black Pepper

Instructions

1. Make sure the jackfruit is very thoroughly drained first. Place it in a large bowl and take a potato masher to crush and break it up a bit into more separate strands. Add the shredded mushroom caps and cut enoki, stirring well to combine.
   
2. Separately, mix together the wheat gluten, chickpea flour, nutritional yeast, onion powder, garlic powder, smoked paprika, pepper, and salt. Add the dry ingredients into the large bowl and toss to coat. Pour in the mushroom soaking water, red wine, soy sauce, olive oil, tomato paste, balsamic vinegar, and liquid smoke, then stir to combine.
   
3. Use you hands to really get in there and knead it, creating a cohesive dough. Knead for about 5 minutes, tucking any mushrooms or jackfruit back in if they try to escape.
   
4. Let the gluten rest while you prep the marinade. First, preheat your oven to 400 degrees, and pull out a large roasting pan or baking dish. It should be very spacious and accommodating, though the exact size doesn't particularly matter.
   
5. Place your cut carrots, beet, and onion inside the pan. Whisk together 2 cups of broth with the soy sauce, red wine, olive oil, and onion soup mix. The onion soup mix is simply made by combining all of the dry ingredients, which you can do directly into the liquids, or prep well in advance and store in an airtight container in the pantry for approximately 9 - 12 months. Pour the liquid mixture into the pan.
   
6. Shape your roast into something like a meatloaf and gently ease it into the pan, on top of the vegetables and into the liquid. Press it down to flatten it more, not quite filling the space, but making it a roughly 1 1/2 - 2-inch thick rectangle.
   
7. Cover the pan with foil and bake for 45 minutes. Uncover and bake for another 30 minutes, adding more broth as needed to prevent it from drying out, until browned all over. You don't want it to be swimming, but there should be some au jus at the bottom when it's done. Let cool completely before wrapping the whole pan in foil again and refrigerating overnight.
   
8. The next day, when you're almost ready to serve dinner, preheat your oven to 350 degrees. Keep the pan covered and bake for 30 minutes, adding more broth as needed, until hot all the way through.
9. Carefully transfer the roast to a large cutting board and cut thick slices, as desired. Serve alongside the braised vegetables in the bottom of the pan.

Notes

Leftovers keep beautifully in the fridge for at least a week, and can be frozen for around 6 months.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster
• 
  Japanese Dried Shiitake DONKO, 25-42mm, 70g
• 
  Japanese Dried Shiitake KOSHIN, 42-75mm, 70g

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 239Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 1000mgCarbohydrates: 16gFiber: 2gSugar: 5gProtein: 31g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

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