Vegan Brisket For Rosh Hashanah

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Vegan Brisket For Rosh Hashanah

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Juicy, tender, and satisfying, this Vegan Brisket is a perfect dinner main or holiday centerpiece.

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First, let’s make the seitan dough. Gather all your ingredients first for stress-free cooking.

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Add the beans, soy sauce if using (if not, use the same amount of broth and a pinch of salt), spices, and broth to your food processor.

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Blend until mostly smooth. Some black specs of the bean skin may remain and that’s OK.

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Now add the vital wheat gluten and pulse until mostly combined. It may still be a little powdery.

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Add the dough to a medium bowl. Press it into one lump that kind of looks like meat. Make it about 2 to 2 + ½ inches thick.

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Place the Instant Pot steaming basket in the pot and add 1 cup of water. Add the seitan into the basket, Cook for 45 minutes.

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Saute your sliced onions and garlic in a large skillet over medium high heat until they become translucent.

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Move the onions and garlic to the sides and place your seitan directly in the middle. Allow it to sear for about 3 minutes.

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Move the onions and garlic to the sides and place your seitan directly in the middle. Allow it to sear for about 3 minutes.

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To a dutch oven or deep casserole type dish, first add the onions and the garlic. Then plunk the seitan on top of them. Add the broth to the dish.

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Add the sauce to your seitan by just pouring it or you can brush it on with a basting brush if you prefer.

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Slice and Enjoy!

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