You don’t need beef to make a sprightly, satisfying brisket. When making the gravy, it’s easier to stir the flour into the fat, switching to a whisk when you add in the broth.

Seitan Brisket

Adapted from Leah Koenig,

2 tablespoons olive oil
2 medium onions, peeled and sliced vertically into ½-inch pieces
2 medium carrots, peeled and sliced into 1-inch pieces
2 celery stalks, sliced into 1-inch pieces
½ tablespoon tamari
15 ounces seitan, sliced into 6 pieces

1½ tablespoons grape juice or fruity red wine
2 tablespoons brown sugar
1½ tablespoons miso paste

1¾ cups “no chicken” chicken stock or vegetable stock, plus extra if necessary
¾ cup grape juice or fruity red wine
1½ tablespoons brown sugar
1 teaspoon caraway seeds
Freshly ground black pepper
3 tablespoons unsalted butter
or canola oil
¼ cup unbleached all-purpose flour
2 cloves garlic, minced
Salt to taste


Preheat the oven to 375°F.

For the vegetables and seitan, place the oil, onions, carrots, celery, and tamari in a heavy medium baking dish. Stir to coat the vegetables, then roast for 40 minutes. Remove the dish from the oven and place the seitan on top of the vegetables.

For the gravy, in a medium bowl, combine the stock, grape juice or wine, brown sugar, and caraway seeds, then pour over the seitan and vegetables. Season to taste with pepper, tightly cover the pan with aluminum foil, and return the pan to the oven. Bake for 40 minutes.

Remove the pan, uncover, and ladle out as much of the cooking broth as possible into a large liquid measuring cup. Heat butter or oil in a medium skillet over medium heat. Whisk in the flour and cook, whisking constantly, for 3 minutes. Slowly whisk in the reserved cooking broth and stir constantly until smooth and thick, 2 to 3 minutes. If you don’t have enough broth left to make the gravy, add some more stock. Stir in half the garlic. Spread the gravy over the seitan, stirring to blend with any juices remaining in the pan. Add the salt to taste. For the glaze, change the oven setting to broil. In a small bowl, whisk together the grape juice or wine, brown sugar, miso paste, and the remaining garlic. Spoon the glaze over the seitan. Return the pan to the oven and broil, uncovered, until the gravy is bubbling hot and the seitan is deeply browned, about 5 minutes. Serve hot.

Serves 4–6

*Recipe and image courtesy of The Brisket Book/Andrews McMeel Publishing.*

1 reply
  1. Julia
    Julia says:

    This recipie turned out delicious. I used regular soy sauce instead of tamari and 24 oz of Mike’s seitan. It turned out amazing!!

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