Smoked Yuzu-Hoisin Seitan Brisket

• vegan-bbq
• seitan-recipe
• asian-fusion
• yuzu
• plant-based-brisket
• holiday-recipe
• dinner-ideas
• Emily

Introduction

Hey there, flavor explorers! Today we’re celebrating with a dish that hits all the right notes—smoky, savory, and with that signature 'sour' holiday zing. We’re taking a hearty seitan brisket and lacquering it in a bright, citrusy Yuzu-Hoisin glaze. It’s the ultimate fusion centerpiece that’ll have your guests coming back for seconds!

Ingredients

• 2 cups vital wheat gluten
• 1/4 cup nutritional yeast
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 cup warm vegetable broth
• 2 tbsp soy sauce (or liquid aminos)
• 1 tbsp liquid smoke
• 1/2 cup high-quality hoisin sauce
• 1/4 cup yuzu juice (or a mix of lime and grapefruit juice)
• 1 tbsp tamarind paste
• 1 tsp freshly grated ginger
• 1 tbsp maple syrup
• 1 tbsp white miso paste
• Toasted sesame seeds and sliced scallions for garnish

Instructions

• In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, smoked paprika, and garlic powder.
• In a separate jug, combine the vegetable broth, soy sauce, and liquid smoke. Pour the wet mixture into the dry ingredients.
• Knead the dough for about 5-8 minutes until it becomes very firm and elastic; this creates that "brisket" texture.
• Wrap the dough tightly in heavy-duty aluminum foil, creating a log shape, and steam for 45 minutes.
• While the seitan steams, prepare the glaze by whisking hoisin, yuzu juice, tamarind, ginger, maple syrup, and miso in a small saucepan over medium heat until bubbling and thickened.
• Preheat your smoker to 225°F (107°C) or your oven to 325°F (160°C).
• Remove the seitan from the foil, score the top in a diamond pattern, and brush half of the glaze over the surface.
• Place the seitan in the smoker or on a lined baking tray. Cook for 30-40 minutes, basting with the remaining glaze every 10 minutes until the exterior is dark, sticky, and slightly charred.
• Let the brisket rest for 10 minutes before slicing thinly against the "grain."
• Garnish with sesame seeds and scallions for that final pop of color and crunch.

I hope this dish brings a burst of sunshine to your table today. There’s nothing quite like that perfect balance of West Coast smoke and Far East zest. Keep experimenting, stay vibrant, and most importantly, enjoy every bite!

Emily