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Category, , , CuisineDifficultyIntermediate

Seitan on steroids?
Vegans and omnivores alike can't believe this is seitan... but IT IS. And, like most homemade seitans, it is inexpensive and good for you (well, unless you are gluten intolerant 😣). Most of the ingredients you probably already have, and those you do not, I highly urge you to get, as they will up your seitan game, and you will use them onward and often, for sure!
The visual of this Vegan Pork Brisket is everything and is for sure to be a show stopper on any mezze plate.
It is unbelievable in various appetizers, puff pastries, in sandwiches, pasta dishes, etc.



Ingredients

Wash the Flour
Seasoning for the red "meat":
 3 tbsp Porky Powder
 2 tsp Orrington Farms Vegan Beef broth base & seasoningThe maltodextrin in the powdered broth really deepens the porqy flavor, and adds a bit of a fat feel too. You don't get any
Seasoning for the "fat":
 ½ tsp White pepper powder
 ½ tsp Salt or MSG
 ½ tsp Garlic powder
 2 tbsp Vegan butter or margarine
Simmering liquid
 3-4 tbsp Olive/Canola oil
 200 ml vegan Cabernet
 1 tbsp Oregano both dry and fresh work
 2 tbsp Mushroom bullion powder
 1 tbsp Soy Sauce
 2 tbsp Dehydrated onion(or 1/4 med fresh yellow onion)
 enough water to cover 1/2 of the seitan

Directions

Wash the Flour
1

First, start by washing 2,5 lb of flour until almost no starch is left.
See all bout it in the *Wash the Flour Method* tab on this website.
For this, I washed 2,5 lb of King Arthur Bread Flour with 12.7% protein.

Rest the gluten
2

After washing, squeeze the water out of your gluten, and rest in a colander for 30 mins to an hour, to lose as much water as possible. Occasionally flip it so it does not stick, and squeeze some more water out.
*Optional- after the colander rest, let your gluten relax some more in the fridge, over the next day or two. It helps it lose even more water, and develop into a smooth stretchy gluten ball. This does not need to all be finished on the same day. Do as much as you want, when you can.

Incorporate the seasoning
3

Once rested, whether the same day or for a few days, add the seasoning to your gluten.
In a food processor add 1/4 of your washed gluten ball, and incorporate the "fat" seasonings. Set it aside.
Then, use up the remaining 3/4 of your gluten ball, and incorporate the red "meat" seasoning.
Once done, tear up one small chunk of it, and process it some more, but with a few more drops of red food dye. This is to be your redder "meat". It's not necessary, but it looks amazing, and it's so easy to do.
Set your two red glutens aside.

Rest the seasoned gluten
4

Cover your gluten with cellophane, or a tower, and give it some time to rearrange after the food processor tore it all up again. 1 to 2 hours would do, but you can also call it a day, and have it in the fridge for a day or two.
It will lose some more water, and that's fine. There is a lot of seasoning in there, and it will all come together beautifully.

Braid and knot your gluten
5

Once your 3 gluten balls (pink, red and white) are well-rested, smooth, and stretchy, start on the final look.
Stretch the pink dough as long as it allows you, and cut it into 3 strips, but leave the top connected still. Oil up your hands, oil up the strands, and braid the pink gluten, pulling it even longer, as you go. You should get a braid that is at least 2 feet long.
Then knot the braid on itself a few times.
Next, take most of the "fat" dough (leave one small chuck aside) and try to pocket one half of the pink braid in, and then try to wrap around the whole pink knotted braid. If it tears and rips, even better. It will look amazing when cut!
The next step is adding the redder "meat". Wrap it all around your pink and white ball, and again, if it rips, awesome. Tuck it in where you can, and connect it all as much as you can.
Lastly, use the small saved chuck of fat, and wrap it over the redder "meat" gluten.

Fry/simmer/fry
6

Use a frying pan with a lid, but be sure to not overcrowd.
On med heat, sauté with oil, flipping sides, until lightly browned. Remove the pan from heat.
When the oil isn't sizzling anymore, add the rest of the simmering ingredients. Close the lid and bring it to a low simmer.
Do not boil!
Simmer with the lid closed (flipping sides often- this will flatten it quite a bit!) until most of the liquid is cooked away, and the seitan has firmed up. This should take about an hour, hour 10-20 mins.
Let the seitan rest in the fridge, overnight, before digging in.
It will not be ready to eat on the same day, so be prepared to resist!
Slice thin, along the long side, and enjoy!

More Porq Recipes

Vegan Porq BrisketBy bigassveganSeitan on steroids? Vegans and omnivores alike can't believe this is seitan... but IT IS. And, like most homemade seitans, it is inexpensive and good for you (well, unless you are gluten intolerant 😣). Most of the ingredients you probably already have, and those you do not, I highly urge you to get, as they will up your seitan game, and you will use them onward and often, for sure! The visual of this Vegan Pork Brisket is everything and is for sure to be a show stopper on any mezze plate. It is unbelievable in various appetizers, puff pastries, in sandwiches, pasta dishes, etc.
Sauce Stache’s Vegan Pork BellyBy JenAnother amazing recipe from Sauce Stache, this vegan pork belly is an awesome and easy way to use up that starch water. And if you haven't heard of Sauce Stache yet, head directly over to his YouTube channel and hit the subscribe button. You won't be disappointed!
1 2 3 5

Ingredients

Wash the Flour
Seasoning for the red "meat":
 3 tbsp Porky Powder
 2 tsp Orrington Farms Vegan Beef broth base & seasoningThe maltodextrin in the powdered broth really deepens the porqy flavor, and adds a bit of a fat feel too. You don't get any
Seasoning for the "fat":
 ½ tsp White pepper powder
 ½ tsp Salt or MSG
 ½ tsp Garlic powder
 2 tbsp Vegan butter or margarine
Simmering liquid
 3-4 tbsp Olive/Canola oil
 200 ml vegan Cabernet
 1 tbsp Oregano both dry and fresh work
 2 tbsp Mushroom bullion powder
 1 tbsp Soy Sauce
 2 tbsp Dehydrated onion(or 1/4 med fresh yellow onion)
 enough water to cover 1/2 of the seitan

Directions

Wash the Flour
1

First, start by washing 2,5 lb of flour until almost no starch is left.
See all bout it in the *Wash the Flour Method* tab on this website.
For this, I washed 2,5 lb of King Arthur Bread Flour with 12.7% protein.

Rest the gluten
2

After washing, squeeze the water out of your gluten, and rest in a colander for 30 mins to an hour, to lose as much water as possible. Occasionally flip it so it does not stick, and squeeze some more water out.
*Optional- after the colander rest, let your gluten relax some more in the fridge, over the next day or two. It helps it lose even more water, and develop into a smooth stretchy gluten ball. This does not need to all be finished on the same day. Do as much as you want, when you can.

Incorporate the seasoning
3

Once rested, whether the same day or for a few days, add the seasoning to your gluten.
In a food processor add 1/4 of your washed gluten ball, and incorporate the "fat" seasonings. Set it aside.
Then, use up the remaining 3/4 of your gluten ball, and incorporate the red "meat" seasoning.
Once done, tear up one small chunk of it, and process it some more, but with a few more drops of red food dye. This is to be your redder "meat". It's not necessary, but it looks amazing, and it's so easy to do.
Set your two red glutens aside.

Rest the seasoned gluten
4

Cover your gluten with cellophane, or a tower, and give it some time to rearrange after the food processor tore it all up again. 1 to 2 hours would do, but you can also call it a day, and have it in the fridge for a day or two.
It will lose some more water, and that's fine. There is a lot of seasoning in there, and it will all come together beautifully.

Braid and knot your gluten
5

Once your 3 gluten balls (pink, red and white) are well-rested, smooth, and stretchy, start on the final look.
Stretch the pink dough as long as it allows you, and cut it into 3 strips, but leave the top connected still. Oil up your hands, oil up the strands, and braid the pink gluten, pulling it even longer, as you go. You should get a braid that is at least 2 feet long.
Then knot the braid on itself a few times.
Next, take most of the "fat" dough (leave one small chuck aside) and try to pocket one half of the pink braid in, and then try to wrap around the whole pink knotted braid. If it tears and rips, even better. It will look amazing when cut!
The next step is adding the redder "meat". Wrap it all around your pink and white ball, and again, if it rips, awesome. Tuck it in where you can, and connect it all as much as you can.
Lastly, use the small saved chuck of fat, and wrap it over the redder "meat" gluten.

Fry/simmer/fry
6

Use a frying pan with a lid, but be sure to not overcrowd.
On med heat, sauté with oil, flipping sides, until lightly browned. Remove the pan from heat.
When the oil isn't sizzling anymore, add the rest of the simmering ingredients. Close the lid and bring it to a low simmer.
Do not boil!
Simmer with the lid closed (flipping sides often- this will flatten it quite a bit!) until most of the liquid is cooked away, and the seitan has firmed up. This should take about an hour, hour 10-20 mins.
Let the seitan rest in the fridge, overnight, before digging in.
It will not be ready to eat on the same day, so be prepared to resist!
Slice thin, along the long side, and enjoy!

Vegan Porq Brisket