Smoked Maple-Miso Seitan Brisket with Kimchi-Apple Slaw

• vegan-bbq
• fusion
• miso
• seitan
• plant-based
• asian-american
• brisket
• Emily

Introduction

Hey there, flavor seekers! It’s Emily, coming at you from my sun-drenched kitchen with a dish that’s basically a hug in a bowl, but with a serious kick. Today, we’re leaning into the 'drizzled tasting' trend with a plate that celebrates the deep, soulful smoke of American BBQ married to the funky, salty-sweet profile of Japanese miso. We’re talking about a seitan brisket that’s been slow-smoked and lacquering it with a maple-miso glaze that will make your taste buds dance. It's sophisticated, it's messy, and it's 100% plant-powered perfection!

Ingredients

• 1.5 cups vital wheat gluten
• 1/4 cup nutritional yeast
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup vegetable broth (cold)
• 2 tablespoons soy sauce
• 1 tablespoon liquid smoke
• 1/4 cup white miso paste
• 3 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated fresh ginger
• 2 cups shredded green cabbage
• 1 Fuji apple, julienned
• 1/2 cup vegan kimchi, roughly chopped
• 2 tablespoons vegan mayonnaise
• 1 tablespoon lime juice
• Toasted sesame seeds and sliced scallions for garnish

Instructions

• In a large bowl, whisk together the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, and onion powder.
• In a separate measuring cup, combine the vegetable broth, soy sauce, and liquid smoke.
• Pour the wet ingredients into the dry and stir until a dough forms. Knead the dough for about 5 minutes to develop the gluten texture.
• Shape the dough into a flat rectangular loaf and wrap loosely in foil. Steam for 45 minutes, then let it cool completely.
• While the seitan cools, whisk together the miso paste, maple syrup, rice vinegar, sesame oil, and ginger to create the glaze.
• Prepare your smoker (or oven with a smoker box) to 225°F (107°C). Brush the seitan loaf generously with the miso glaze.
• Smoke the seitan for 1 hour, brushing with more glaze every 20 minutes until a dark, sticky bark forms.
• For the slaw, toss the cabbage, apple, and kimchi in a bowl. Whisk the vegan mayo and lime juice together, then fold into the slaw.
• Slice the smoked seitan thinly against the "grain," drizzle with any remaining glaze, and serve alongside the chilled kimchi-apple slaw.
• Garnish with sesame seeds and scallions for that final pop of color.

And there you have it, friends! A dish that’s as vibrant and complex as a California sunset. This brisket isn't just a meal; it's a conversation starter. I hope this inspires you to get creative with your smoker and your pantry staples. Remember, cooking is all about the fusion of cultures and the celebration of plants. See you at the next BBQ!

Emily