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    You are in: Home / Recipes / Barbecued Seitan Brisket Ala Chef Chad Sarno Recipe
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    Barbecued Seitan Brisket Ala Chef Chad Sarno

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 9 mins

    50 mins

    1 hr 19 mins

    Sharon123's Note:

    There are directions in here to make a reuben sandwich with this brisket. So yummy! NOTE: This is important! You make 2 batches of the WET INGREDIENTS---one batch gets mixed with the dry ingredients--the 2nd batch is used as the braising liquid. This was copied directly from happyhealthlonglife.

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    Units: US | Metric

    Wet batch

    • 1/4 cup soy sauce (or low sodium tamari)
    • 2 1/2 cups low sodium vegetable broth
    • 3 tablespoons dates, paste I had date paste already made (or maple syrup, you can make your own by covering pitted madjool dates in soy or almond milk overnig)
    • 1 cup marsala wine
    • 1/2 cup tomato paste
    • 4 garlic cloves, fine minced

    Dry batch

    My new version of No-Fat Crazy Creamy Chia Russian Dressing


    1. 1
      Preheat oven to 375 degrees F.
    2. 2
      For the wet batch(make twice- you'll need to mix this up twice, I know, it's a big pain:.
    3. 3
      Whisk all above ingredients well, then in a separate bowl mix the dry batch. You will be making 2 separate wet batches.
    4. 4
      Then mix dry batch separately.
    5. 5
      Once you have the wet and dry batches mixed separately and thoroughly, then mix both batches together(one wet and one dry).
    6. 6
      Knead for 3-5 minutes until it is all is mixed and elastic in texture, like a very firm dough. Add the reserved 1/2 cup of gluten if the mixture is too wet.
    7. 7
      With your hands, shape it into a loaf pressing to be no thicker than 1 to 1 1/2 inch thick.Now you¹re ready to bake it. I used a deep 9 X 13 inch pan (like a lasagna pan). There's a lot of braising liquid, so you need a pan that's deep enough so it doesn't spill into the oven.
    8. 8
      For the braising liquid, make another bowl of the wet batch liquid as listed above, and pour into a very large & deep baking/roasting pan--a 9 X 13 inch with deep sides. Place the seitan loaf in the center and bake at 375 degrees for 20 minutes, flip it--very carefully, baste with liquid and continue to bake for 20 more minutes. I then needed to cook for an additional 20 minutes at 375 degrees--total 60 minutes. Then I lowered the oven to 325 degrees & finished baking for about 20 more minutes, until the braising liquid had thickened into a nice glaze.
    9. 9
      Here's what the Chef advised: Continue this process until most of the liquid has thickened up as a glaze and the seitan is firm to the touch. Allow it to sit and firm up before use.
    10. 10
      When it had cooled, I covered it in foil--and refrigerated it overnight to firm up. Then I cut it into 4 large pieces--to freeze what I wasn't going to use right away. It slices beautifully when it's frozen--and is just slightly defrosted.
    11. 11
      Makes delicious "bbq brisket" sandwiches--maybe add extra bbq sauce or some of the glaze & serve on a delicious bun. My family LOVED it as a Reuben, grilled with a panini press, with no-fat Russian dressing, sauerkraut, & a little Daiya mozzarella cheese---or with cole slaw, Daiya, & Russian dressing.
    12. 12
      Let me know how it turns out. Can use it for fajitas, stir-fries--etc.
    13. 13
      Healthy Librarian's Notes.
    14. 14
      The Reuben is best with real caraway-seeded deli rye, or TJ's or Alvarado Street Bakery's Caraway Sprouted Rye Bread.
    15. 15
      Assemble the sandwiches for grilling. We used a little Daiya Mozzarella--and it works best to first warm up the sliced brisket for one sandwich, topped with about 2-4 tablespoons of Daiya, in the microwave before grilling the sandwich. This way the cheese easily melts, & the brisket warms up before you grill the sandwich. Otherwise it takes too long to get the brisket warm & the cheese melted while grilling the sandwich.
    16. 16
      Each sandwich has sauerkraut & is spread with with either brown deli mustard, or homemade no-oil Russian Dressing.
    17. 17
      We grilled them without oil on a non-stick grill pan (any pan will do), & used a heavy panini weight to press them down.
    18. 18
      My new version of No-Fat Crazy Creamy Chia Russian Dressing:.
    19. 19
      Mix all the ingredients in a high-speed blender until well-blended, about 1 1/2 minutes.
    20. 20
      When it's done, remove from the blender & add about 2 tablespoons of ketchup (enough to give it that salmon Thousand Island Dressing color) & 1 to 2 tablespoons of pickle relish to the mayo.
    21. 21
      Make ahead & let this gel about 15 minutes.
    22. 22
      Refrigerate leftovers.

    Ratings & Reviews:


    Nutritional Facts for Barbecued Seitan Brisket Ala Chef Chad Sarno

    Serving Size: 1 (2199 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 792.6
    Calories from Fat 39
    Total Fat 4.4 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 1659.8 mg
    Total Carbohydrate 50.1 g
    Dietary Fiber 7.4 g
    Sugars 13.9 g
    Protein 90.6 g

    The following items or measurements are not included:

    low sodium vegetable broth

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