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Week 20: Vegan Brisket
Vegan Brisket: Avant Garde Vegan
Serves 10-15 (or freeze it and make easy meals for weeks!)
INGREDIENTS
1 TBSP Olive Oil
1 Onion, peeled & chopped small
5 cloves Garlic, peeled & chopped roughly
7.05 oz/200g Pioppini Mushrooms, roughly chopped
1 & 1/2 cup Veggie Broth or Kombucha (in place of Ale)
3 cups/450g Vital Wheat Gluten (also called Gluten Flour)
2 TBSP Soy Sauce
3 TBSP Brown Sugar
2 TBSP Miso Paste
2 TBSP Liquid Smoke (optional)
1 TBSP Smoked Paprika
1 TBSP Cumin
1 TBSP Ground Ginger
1 TBSP Celery Salt
3 TBSP Tomato Paste
1 cup/170g Tofu
2 TBSP Mixed Herbs
1 t TBSP Black Pepper
1 can/400g Jackfruit, drained & water squeezed out – using a kitchen towel.
SPICE RUB
1 TBSP Celery Salt
1 TBSP Smoked Paprika
1 TBSP Cumin
BBQ Sauce Glaze
1/2 cup/120ml BBQ Sauce
1 TBSP Olive Oil
1 Onion, peeled & chopped small
5 cloves Garlic, peeled & chopped roughly
7.05 oz/200g Pioppini Mushrooms, roughly chopped
1 & 1/2 cup Veggie Broth or Kombucha (in place of Ale)
3 cups/450g Vital Wheat Gluten (also called Gluten Flour)
2 TBSP Soy Sauce
3 TBSP Brown Sugar
2 TBSP Miso Paste
2 TBSP Liquid Smoke (optional)
1 TBSP Smoked Paprika
1 TBSP Cumin
1 TBSP Ground Ginger
1 TBSP Celery Salt
3 TBSP Tomato Paste
1 cup/170g Tofu
2 TBSP Mixed Herbs
1 t TBSP Black Pepper
1 can/400g Jackfruit, drained & water squeezed out – using a kitchen towel.
SPICE RUB
1 TBSP Celery Salt
1 TBSP Smoked Paprika
1 TBSP Cumin
BBQ Sauce Glaze
1/2 cup/120ml BBQ Sauce
**See full recipe HERE!
Sides:
Mashed Potatoes
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