Mushrooms are changing EVERYTHING I know about VEGAN MEAT – especially Brisket

Putting easy-to-find Mushrooms IN vegan meat just might be the next big thing I was looking for in both seasoning and in flavor. Perfect for summer (or anytime grilling) join me as we turn mushrooms into one of the most tender and tastiest briskets I’ve ever had.

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GEAR I USED:
Mushroom Powder:
Large Garlic Powder:
Large Onion Powder:
Vital Wheat Gluten:
Chef’s knife:
Storage containers:
My camera:

Recipe inspired by the Un-steak recipe in Miyoko’s Vegan Pantry, the first, and only place I’ve heard of blending mushrooms IN seitan:

Recipe:
230g Mushrooms
1 ¼ C or 280g Veggie Stock
¼ C 65g Soy sauce
¼ C 50g red wine Marsala
1 T liquid smoke
2 T mushroom powder
2 tsp onion
1 tsp garlic
1 tsp cumin
1 tsp msg
330g or 2 and ¾’s cups Vital Wheat Gluten

Cook:
Blend wet+seasonings, mix with VWG
Shape into loaf
Dry Bake 45 min @ 350F
Make stock and cover the roast
Wet bake 2 hours
Baste with BBQ sauce and grill/broil

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