How To Make Vegan Brisket | Korenn Rachelle

Summary

In this video, the host introduces a vegan brisket recipe, promising a gluten-free version soon. The dish is showcased in various applications, including soup, tacos, and nachos. The key ingredients are king oyster mushrooms and a seitan mixture with vital wheat gluten and chickpea flour. The host emphasizes the importance of organic mushrooms and the technique of using a seasoned rice starch mixture for tender texture. The final product is a mock brisket with a realistic marbling effect, cooked with vegetables for a complete meal.

Takeaways

• 🍲 The video features a vegan brisket recipe that can be used in various dishes, showcasing its versatility.
• 📢 A gluten-free version of the vegan brisket is promised to be released soon after the current recipe.
• 👍 The vegan brisket is described as tender, falling apart easily, and holding together well in different applications.
• 🍄 The use of organic king oyster mushrooms is recommended for better digestion and taste.
• 🍲 The vegan brisket is used in soups, tacos, Jamaican beef patties, and nachos in the video.
• 📚 The recipe will be included in the creator's 'meat lovers' edition' of an everyday cooking book, available in hard copy.
• 🛒 The video suggests that the recipe will be available before the book release, hinting at a limited-time offer.
• 🍞 The seitan mixture includes vital wheat gluten and chickpea flour, with the latter helping to avoid a rubbery texture.
• 🔪 The seitan dough is pan-seared before baking to add color and flavor, emphasizing the importance of this step for achieving the brisket texture.
• 🥩 The final product is thinly sliced and arranged with mushrooms to mimic the marbling of traditional brisket.
• 🍳 The mock brisket is cooked with vegetables and seasoned rice flour to enhance flavor and texture.

Q & A

What is the main dish being prepared in the video?

The main dish being prepared is a vegan brisket.

Is the vegan brisket recipe gluten-free?

No, the vegan brisket recipe is not gluten-free, but a gluten-free version is mentioned to be coming soon.

In what different applications has the vegan brisket been used according to the video?

The vegan brisket has been used in soup, tacos, an updated Jamaican beef patty, and brisket nachos.

What type of mushrooms are used in the vegan brisket recipe?

King oyster mushrooms are used in the recipe.

What is recommended regarding the choice of mushrooms for this recipe?

It is recommended to use organic king oyster mushrooms for better digestion and taste.

Outlines

00:00

🍲 Vegan Brisket Introduction and Preparation

The video script introduces a vegan brisket recipe, emphasizing its versatility in various dishes like soups and tacos. The creator highlights the organic use of king oyster mushrooms and the importance of using a gluten-free recipe for those with dietary restrictions. The script also mentions the upcoming release of a hard copy book containing the recipe and encourages viewers to subscribe for updates. The preparation process involves creating a seitan mixture with vital wheat gluten and chickpea flour, seasoning it, and shaping it into a loaf for baking.

05:01

🍽️ Advanced Vegan Brisket Techniques

This paragraph delves into advanced techniques for achieving the perfect vegan brisket texture. The creator discusses the process of slicing the seitan loaf thinly and arranging it with shredded mushrooms between rice paper sheets to mimic the marbling effect of real meat. The script also covers the 'mock marbling' step, where seasoning liquid is added to enhance flavor, and the importance of using a seasoned rice starch mixture to bind the mock meat and achieve a tender, fall-apart texture. The final steps include roasting the mock roast with vegetables and using a beefless broth for added flavor.

10:07

📸 Final Touches and Viewer Engagement

The final paragraph focuses on the finishing touches of the vegan brisket recipe, including pan-searing and adding a browning agent for a deep roasted color. The creator emphasizes the importance of not sticking to the aluminum foil during the roasting process and shares the final appearance and texture of the mock brisket. The script concludes with a call to action for viewers to follow the creator on Instagram, share their vegan food creations, and explore other videos linked in the description. The creator also encourages viewers to share the video if they enjoyed it and looks forward to the next video.

Keywords

💡Vegan Brisket

Vegan brisket is a plant-based meat substitute that mimics the texture and taste of traditional beef brisket but without using any animal products. In the video, the creator describes making a vegan brisket using king oyster mushrooms and vital wheat gluten, which is central to the theme of the video as it showcases a creative and healthy alternative to meat.

💡Gluten-Free

Gluten-free refers to food products that do not contain gluten, a type of protein found in wheat and other grains. The video mentions a gluten-free version of the vegan brisket coming soon, indicating the creator's consideration for dietary restrictions and the inclusive nature of the recipe offerings.

💡King Oyster Mushrooms

King oyster mushrooms are a type of edible fungi known for their meaty texture and robust flavor, making them an ideal ingredient for vegan meat substitutes. The script emphasizes the use of organic king oyster mushrooms, suggesting a preference for healthier and potentially more flavorful options.

💡Seitan

Seitan, also known as wheat meat, is a high-protein food product made from vital wheat gluten. In the video, seitan is used as a base for the vegan brisket, highlighting its role in creating a texture similar to meat and its importance in vegan cuisine.

💡Chickpea Flour

Chickpea flour, made from ground chickpeas, is used in the video to soften the seitan dough, preventing it from becoming overly rubbery. This ingredient contributes to the final texture of the vegan brisket, making it more tender and closer to the consistency of real meat.

💡Seasoning Liquid

Seasoning liquid in the context of the video refers to a mixture of ingredients used to flavor the vegan brisket. It is mentioned multiple times as a key component in marinating and cooking the dish, enhancing the overall taste and contributing to the 'meaty' flavor profile.

💡Mock Marbling

Mock marbling is a technique used to simulate the appearance of fat marbling in meat, which contributes to the texture and flavor. The video describes using a seasoned rice flour mixture to create this effect, emphasizing the importance of visual and textural authenticity in vegan meat substitutes.

💡Rice Paper Sheets

Rice paper sheets are used in the video to wrap the layered seitan and mushroom mixture, helping to form the loaf. This ingredient is part of the process to create a cohesive structure for the vegan brisket, similar to how meat might be wrapped or rolled for cooking.

💡Roasting

Roasting is a cooking method that involves dry heat, often used to caramelize the surface of food and enhance flavor. The video describes roasting the vegan brisket with vegetables, which not only cooks the dish but also adds depth of flavor through the caramelization process.

💡Browning

Browning refers to the process of applying a dark, roasted color to the surface of food, often for aesthetic appeal. In the video, the creator uses a leftover seasoning mix to brush onto the mock roast for additional browning, illustrating the attention to detail in achieving a realistic presentation.

💡Meat Loaf

A meat loaf is a type of food that is formed into a loaf shape and then cooked, often made from ground meat. In the context of the video, the term is used to describe the process of forming the vegan brisket into a loaf before cooking, drawing a parallel to traditional meat preparation methods.

Highlights

Introduction of a new vegan brisket recipe that is not gluten-free, with a gluten-free version to follow.

The vegan brisket is used in various applications such as soup, tacos, and Jamaican beef patties.

The vegan brisket recipe will be featured in the meat lovers' edition of the Everyday Cooking Food book.

Use of organic king oyster mushrooms for better digestion and taste.

Pan searing the king oyster mushrooms before adding them to the cooking liquid.

The importance of using chickpea flour along with vital wheat gluten for a non-rubbery seitan dough.

Seasoning the seitan mixture to enhance the flavor of the vegan brisket.

The process of shaping the seitan dough into a loaf and searing it for added flavor.

Baking the seitan loaf until it firms up to achieve the brisket texture.

Slicing the seitan loaf into thin strips to mimic the brisket's texture.

Creating a mock marbling effect with seasoned rice paper sheets and seitan strips.

Adding flavor to the mock marbling by injecting it with seasoned mushroom liquid.

Refrigerating the mock roast for 24 hours to allow the flavors to meld together.

Pan searing the mock roast to enhance its flavor and texture.

Roasting the mock roast with vegetables and beefless broth for added depth of flavor.

Achieving a tender and realistic brisket texture using seasoned rice starch.

Invitation to follow the creator on Instagram for more vegan food inspiration.

Transcripts

welcome back to another video and i made

another banger for you guys family

this is my vegan brisket it is

not gluten-free but i have the

gluten-free coming right behind this

recipe

it came out so good if you haven't

already subscribed

make sure you go ahead and hit that

button and for this recipe i used it in

different

applications i used it inside of soup

and you can see how tender it is it

falls apart it holds together

and then falls apart um i hear i used it

in tacos those came out

really well you'll see that recipe

coming soon here i used it in an

updated jamaican beef patty and here of

course i have some leftover brisket

sliced thin i used it in

two phillies uh cheese whisk versus

provolone i'm gonna go for the cheese

whiz

every time but besides that i also used

it in these delicious

brisket nachos i mean this this is one

of those recipes

that you're going to want to hold on to

[Music]

so jumping right in of course i have my

king oyster mushrooms

i'm just going to slice these in half

and give these a good wash

whenever you use king oyster mushrooms

i'm going to recommend that you use the

organic

version i do believe there is a

difference

just from me consuming them on in the

amounts that i used to consume

them previously i do know it notice the

difference

in the way my body digests the organic

versus the non-organic

i basically pan sear the king oyster

mushrooms

pull them from the pan and right into

the pan i have my cooking liquid

right into the cooking liquid goes in my

king oyster mushrooms for the full

recipe be sure to check the link in the

description box below

this recipe will be going in my meat

lovers

edition of everyday cooking food this

book will be available

in hard copy so for all of my family

that's been asking about

a hard copy book i have it coming for

you

fast if you don't get a chance to snack

this recipe

before the book comes out then you will

have to buy the book

in order to get this recipe so get it

while you can

first come first serve the early bird

gets the worm

here i'm making my seitan mixture i have

the vital wheat gluten along with some

chickpea flour

and to this i'm going to add an

additional

seasoning mixture for my seitan

now of course at this point you really

can stop you don't have to go through

the following

steps that you're going to see me go

through

but just a reminder of what this channel

is about if you've been here for any

amount of time

it's really about just kind of taking

your time cooking

it's really just about the love of

cooking if you enjoy cooking

you enjoy achieving these different

textures these different flavors

you don't mind putting in this time now

of course if you're

trying to do something fast and in a

hurry then cut it short

whatever way you can but this is

specific if you're trying to really

achieve that brisket texture

so here's the seitan loaf

and i'm just shaping it into a loaf

again this is my seasoning liquid

chickpea flour as well as the vital

wheat gluten

so you see it comes together quite

nicely

it's not rubbery because that chickpea

flour

really helps to soften up

the seitan dough versus just using

only the vital wheat gluten then you get

this big

rubbery stretchy mass so you want to

make sure you add in

your chickpea flour for those that are

not gluten free

so as you can see here i'm just going to

pan sear

the seitan dough this is still uncooked

i'm just getting some color this is an

extra step

it's something that i'm so used to doing

it is second nature it is a habit

so after i steer the seitan dough

i'm going to cover it with some more

seasoning liquid

and this will go right into the oven and

i'm going to allow this to cook

until it firms up

right out of the oven it's ready to go

you can serve this

as is as a brisket but of course you

know

we have to add the kitchen theatrics

so as you can see here i'm getting thin

slices

out of my seitan loaf

now the thinner the better if you have a

mandolin

i'm going to recommend that you use that

and get some really nice thin strips

because it's going to add to the amazing

in texture of your brisket

so after i get the thin slices i'm going

to cut those thin slices

into thin strips

and it's pretty self-explanatory this

piece is

fairly thick if you can get it thinner

i'm going to recommend it because

presentation wise

it's going to look better but texture

wise it's

fairly the same so keep those

in mind now as you can see

here on my work surface i'm going to

start with some

rice paper sheets and i'm lining these

up in

a square and it's much easier to use a

square but i only have access to these

circular ones

so i'm just arranging four sheets and

i'm going to layer

my mushrooms because at this point i

have shredded my mushrooms

and i have my strips of seitan and i'm

going to arrange this

into a loaf layering it

seitan mushroom and this is going to

give you

an amazing in texture amazing mouth

feel when it comes time to eat

and now i'm just going to cover up

the layers of seitan and mushroom

and form this into a loaf

or somewhat of a log

so as you can see here i have wrapped it

in plastic wrap

several times this is nice and secure

nothing's coming out i as you can see i

have a hole at the top there

and here is the step that you did not

see if you watch the short version

you did not see this step this is our

mock

marbling so you want to make sure the

mock fat

or the mock marbling has excellent

flavor so as you can see i've seasoned

it with some

with the leftover mushroom seasoning

liquid

and i pour it right inside of that hole

then i wrap it once more and allow

everything

to sit and kind of like and kind of

gel together overnight and this

is what it looks like

this is not frozen this has just been

sitting

in the refrigerator for 24 a full 24

hours

so of course you know i'm going to pan

steer because

it is a habit so i'm pan searing

my mock loaf

as you can see the trick to this recipe

is going to be that

seasoned rice flour mixture

or rice starch mixture because that is

what

binds our mock meat together it keeps it

and it causes our mock meat to fall

apart when it is hot

or when it is well cooked so

you don't want to sleep on that

technique

when you want a very tender

texture to where the mock knee is

falling apart

so of course because this will be

roasted we want to make sure we add in

some nice vegetables and additions

inside of the pan to roast i have some

sweet potato

red onions as you'll see here in just a

moment

i will also have some lima beans

there are those lima beans

and the liquid that you're seeing is

just a

beefless broth made with the not beef

bouillon cubes in goes my sweet potato

then my red onions

of course we have to have some fresh

thyme

so this is optional i drizzle in just a

bit of olive oil

cover this with aluminum foil and this

cooks for approximately

30 minutes

out of the oven i uncover

and you can see you want to make sure

you

spray the aluminum foil to make sure

your mock meat doesn't stick

so you can see what it looks like right

now but because we want some more brown

color i used a bit of browning

with some leftover seasoning mix

and i just brush the mock roast

now if you don't want to do that it will

still come out nice and golden brown

but it won't be that deep roasted

brown color that you like

and finally after it's been in the oven

for an additional

15-20 minutes the mock roast

is done

it smells so amazing

and as you can see here if you know what

a brisket looks like

you can see especially the way that

moves because of the amount of fat

inside of it this mock brisket is

right on point it's

very tender it's going to fall apart

when you cut it you can see it's

jiggling a bit and here i'm just

going to get a slice

and this is the texture of what it looks

like on the

inside you can see it has bound together

perfectly using that

rice starch the seasoned rice starch

liquid

so i hope you enjoyed the video

i really had fun making this and i will

see you next time

before you leave make sure you go over

and check out my

instagram account and go ahead and

follow me

on instagram i would love to see your

food picture so make sure you tag me in

any of your vegan food pictures

and check out some of my other videos i

have a couple

linked in the description box below if

you enjoyed this video don't forget to

share it

and i will see you next time

[Music]

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