Vegan Dry Rubbed Brisket

When we used to eat meat, smoked brisket was on the top of my meat favorites list!

Brietet Sandwichs, brisket knish, brisket slathered in bbq with side of baked beans and potato salad. Now I am super hungry!!

Obviously its been a LONG time since we have eaten brisket, but from what I remember, this vegan brisket is a close second!

We added some jackfruit to the jazzed up seitan recipe to add some extra meaty texture and it worked great. This vegan brisket is perfectly seasoned and coated in a savory, sweet dry rub.

If you have a food processor this recipe could not be easier. Just dump everything in there, let it mix and knead. Wrap it, bake it, and LET IT REST. Really, head my warning, it must rest to firm up. Don’t come at me if you cut right into yours and its not firm. I warned you!!

You can serve it as is, or pop it on the grill with some BBQ sauce and sliced up for the most delicious BBQ brisket sandwich. I have added a drool worthy picture below of said magnificent sandwich!!!

It firms up nicely and can be sliced extra thin using a mandolin, if you let it rest as stated above!

So if you have been missing smokey, savory, dry rub crusted brisket, hopefully this recipe will do the trick! I for one know what’s going to be on our grill this summer!

! Glory Glory! Brisket is back, baby!!!

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INGREDIENTS:

You will need aluminum foil, and a 9x13 baking dish for this recipe

• 1 can jackfruit in brine

• 1 cup vital wheat gluten

• 1/4 cup tapioca starch

• 1/4 cup nutritional yeast

• 1 teaspoon Vegetable Better than Bouillon

• 2 tablespoons water

• 2 tablespoons soy sauce or coconut aminos

• 2 tablespoons oil ( I used grape seed)

• 2 teaspoons liquid smoke

• 2 teaspoons minced garlic

• 2 teaspoons onion powder

• 2 teaspoon vegan Worcestershire sauce

• 2 teaspoons cumin

• 2 teaspoons smoked paprika

• 1 teaspoon dried thyme

• 1 teaspoon each salt and pepper

DRY RUB:

• 3 tablespoons smoked paprika

• 2 tablespoons brown sugar

• 2 teaspoons onion powder

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 teaspoon thyme

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INSTRUCITONS:

preheat oven to 350 degrees.

1. Drain and rinse the jackfruit. Chop the jackfruit in your food processor by pulsing a few times.

2. Add the remaining ingredients to the food processor and mix for a minute, until a sort of dough forms.

3. If you do not have a food processor, finely chop the jackfruit using a sharp knife. In a medium bowl add the jackfruit and remaining ingredients. Using your hands, (I promise its just easier) mix all of the ingredients together until a dough forms. Knead the dough by hand for a few minutes.

4. Form the dough into a sort of oval shape, mimicking a brisket. Tear off a piece of foil that is about 3 times the size of the dough.

5. Mix up the ingredients for the dry rub in a bowl.

6. Pour dry rub into the middle of the foil. Take the “brisket and roll it in the rub to cover all sides.

7. Spray the brisket and the foil with some cooking spray and wrap the brisket in the foil, sealing it up. Just make sure it is going to be easy to open.

8. Place the foil covered brisket into a 9x13 pan and place in the oven on the top rack. Bake sealed for 30 minutes. After 30 minutes open up the foil pouch and continue baking for another 30-40 minutes.

9. Allow the brisket to cool and rest in the fridge overnight. The brisket should slice easily once cooled. It should even be firm enough to thinly slice on a mandolin.

You can also baste the brisket it BBQ sauce and grill to reheat. I normally place brisket on a piece of foil on the grill to avoid a mess. I let it grill with the lid closed just until its heated through, then slice for sandwiches.

The Jax Biscuit Sandwich

Just outside of our neighborhood is the best vegan breakfast and lunch spot in our city! It is our family’s go to spot for an always quick and delicious meal.

One of my most favorite menu items is something called the Blisscuit!

It is an herb biscuit topped with vegan egg salad, sauerkraut, and avocado.

So naturally for all y’all that are not in Jacksonville FL and who can not visit the infamous, Southern Roots, we decided to create our own version of this delicious bite with a few changes.

We used our fluffy southern biscuit recipe,tofu egg salad, and quick dill sauerkraut to create what we call the Jax Biscuit Sandwich!

We make a really simple quick dil sauerkraut to top this biscuit with. All you need is some cabbage, dil, vinegar, salt, and a microwave. You will have kraut in minutes!! It will only get better with time but is good from the start!

Our vegan egg salad using tofu is one of my favorite quick lunches and something we make almost weekly. Try and find some black salt (kala namak) if you can. Its actually pink and might also be called Indian kala namak. It is sulfur salt so taste and smells strongly of eggs. Its perfect for any and all vegan “egg” dishes you make!

And although we think our biscuit is pretty darn good, and you should definitely make yourself one or five, if you ever find yourself in our river city, go by and try the real deal! You won’t be disappointed! We are forever grateful for the full bellies Southern Roots brings us and all the tasty inspiration!

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Ingredtiens:

• 1 batch fluffy southern bisucits

• 2 avocados

• 1 - 2 cups quick dill sauerkraut (depending on how many people you are serving)

Vegan Tofu Egg Salad:

• 1 cube extra firm organic tofu

• 1 teaspoons turmeric

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 3 tablespoon diced pickles (plus a teaspoon of pickle juice)

• 1/4 cup vegan mayo

• 1 tablespoon yellow mustard (optional)

• salt and pepper to taste

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Instructions:

1. Drain tofu and wrap in a clean kitchen towel or a few paper towels. Place a few cookbooks or a heavy pan on top and let sit for 10 - 15 minutes to press out the excess liquid from the tofu.

2. Crumble tofu into a medium sized bowl using your hands or a fork. Mix in the remaining egg salad ingredients along with the tofu, and mix well. Adjust seasoning to taste.

3. Cut biscuits in half and add a scoop of tofu egg salad, sauerkraut, and a few slices of avocado.

4. Eat and be happy!

If you liked this recipe, try these:

Brown Bag “Chicken” Fried Seitan Biscuit

Vegan Deluxe Biscuits and Gravy

Tarragon Almond "Chicken" Salad with Jackfruit

Jackfruit is an easy and popular substitute for shredded meat. It mimics the texture of any shredded meat, and takes on the flavor of whatever you season it with. It is also low in fat and high in fiber making it a win win.

You can find jackfruit at a lot of regular super markets now, at Asian markets, and online retailers like Amazon. It is also really inexpensive, which is awesome! Just be sure to find young jackfruit packed in brine. It often comes canned in syrup as well and that is not what you want for this recipe!

It works especially well in this chicken salad substitute, and is perfect for this tarragon and almond “chicken” salad recipe.

This jackfruit salad is savory, creamy, and has just the right amount of crunch from the onion and almonds.

I love it on crackers, or on top of a nice green salad, but it also makes a pretty tasty sandwich!

It also works well as a party appetizer severed with fresh cut veggies, vegan coconut milk gouda and crackers.

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INGREDIENTS:

• 1 can jackfruit in brine, drained and rinsed

• 1/4 small yellow onion, finely diced

• 1/4 cup vegan mayo

• 2 teaspoons dried tarragon

• 1 teaspoon onion salt

• 1/2 teaspoon black pepper

• 1 teaspoon fresh or dried parsley

• 1/2 teaspoon garlic powder

• 2-4 tablespoons sliced almonds

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INSTRUCTIONS:

1. Drain the jackfruit and rinse well. Shred the pieces of jackfruit over a medium sized bowl using your fingers. You can also chop the jackfruit, but I find it easier to just use my hands.

2. Add the remaining ingredients to the bowl with the jackfruit and mix well.

3. Serve with crackers, veggies, on a salad, or sandwich. Store leftovers in an airtight container in the fridge for 2 to 3 days.

Open Faced Vegan Roast "Beef" Sandwich with Jackfruit

Our oldest daughter used to order an open faced roast beef sandwich any chance she could get. Once we went vegetarian and eventually vegan, it was a dish she often mentioned missing.

While it was not something I ever craved, I decided I would try to make a vegan version of an open faced roast beef sandwich that would hopefully satisfy her craving.

Although the jackfruit does not mimic the usual thinly sliced beef, the flavor is rich and convincing. This recipe takes a while to cook, but the prep time is fairly short. So if you are hanging around the house on a weekend, you can easily prep a batch of this vegan roast jackfruit, and let it cook while you go along your merry way!

I add red wine to this recipe and it truly makes all the difference in the rich, savory flavor, so I strongly suggest not skipping that ingredient. If you choose to skip out on the wine, I can not account for what that will do to the flavor of the jackfruit. I would suggest adding extra water or maybe some mushroom broth if you do decide to skip it!

This recipe is warm, savory, delicious, comfort food that has now become a regular on our families winter dinner rotation and hopefully yours, as well!

Ingredients:

• Sliced sourdough or french bread

• Vegan cheese slices

• 2 cans of jackfruit in brine

• 3 teaspoons low sodium Vegetable Better than Bouillon

• 1 and 1/2 cups water

• 1/2 cup red wine

• 1 tablespoon tomato paste

• 1 larger yellow onion, thinly sliced

• 1 teaspoon dried thyme

• 1 teaspoon black pepper

• 2 tablespoons coconut aminos or soy sauce

• 1 teaspoon minced garlic

For the Gravy

• 1 yellow onion thinly sliced

• 3 tablespoon all purpose flour

• 2 teaspoons Vegetable Better Than Bouillon

• 2 cups water

• 1 teaspoon dried thyme

• salt and pepper to taste

• 1 teaspoon minced garlic

• 2 teaspoons vegan butter

Instructions:

Preheat oven to 350 degrees.

1. Heat a dutch oven, or another large OVEN SAFE pot, over medium heat on the stove top. Add a little oil, and the sliced onion, and cook until the onions are translucent. While the onion are cooking, drain the jackfruit, and using your fingers, shred the jackfruit apart into the pot with the onion. Add the Better than Bouillon and let the onion and jackfruit continue to cook for a few minutes to help remove the brine flavor the jackfruit tends to have.

2. After about 5 minutes, add the water and remaining ingredients to the pot. Stir well and allow the mixture to come to a simmer. Once it is simmering, put the lid on the pot and carefully transfer it to the oven.

3. Allow the jackfruit to cook in the oven with the lid on for about 1 hour. After an hour, remove the lid and cook for another hour, or until all the liquid has been absorbed. Check on the jackfruit and give it a stir a few times while it’s in the oven. Once all the liquid has been absorbed, carefully remove the pot from the oven and place the lid back on. Set aside while you prepare the gravy.

4. For the gravy: In a medium deep skillet (I use my cast iron) add a few teaspoons of vegan butter over medium heat. Once the butter has melted, add the onions and garlic and sauté until translucent. Sprinkle the 3 tablespoons of flour over the onions and allow the flour to cook for a few minutes. Reduce heat to low. Whisk the Better Than Bouillon into the water and carefully pour the mixture into the pan. Add the remaining seasonings and stir well. Continue to stir the gravy until it has thickened.

5. Place enough slices of bread on a baking sheet and top with cheese. Place in the oven until bread is toasty and cheese has melted (if you do not want cheese, just put the bread in until toasted).

6. To make the sandwiches, top toasted bread with jackfruit roast “beef”and gravy.

Yields 6 - 8 open faced sandwiches.

Tofu Egg Salad

i often will whip up a batch of tofu vegan egg salad sandwiches for get togethers or bbqs. It is so easy to make and often times people have no idea that it is vegan. I also like to make some on the weekends to keep in the fridge for a fast weekday lunch. I love it on crackers or even on salads. The addition of black salt will give it a more convincing egg taste but you don’t have to use it. It is a surfer salt and smells and taste of eggs. You can often find it at specialty spice shops or online.

INGREDIENTS:

• 1 cube extra firm organic tofu

• 1-2 teaspoons turmeric (depending on your preference, I like more, some people like less)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 3 tablespoon diced pickles (plus a teaspoon of pickle juice)

• 1/4 cup vegan mayo

• 1 tablespoons yellow mustard

• 1/2 teaspoon black salt (optional)

• salt and pepper to taste

COOKING INSTRUCTIONS:

1. Wrap drained tofu in a clean kitchen towel, or a few paper towels, and place a few books, heavy plate, or can on top for 5 - 15 minutes to remove excess moisture.

2. Place tofu in a bowl, and crumble with hands or a fork.

3. Add in the mayo,spices, pickles, and pickle juice. Mix well.

4. Store in an airtight container in fridge for 3 - 5 days.

Vegan Pimento Cheese

When I was a kid my step mom always kept a tub of pimento cheese in our fridge.

It completely grossed me out. Not that I ever once tried it, I just somewhere along the line decide I didi’t like it and that was that.

Flash forward to becoming an adult, and it is now one of my absolute favorite things. And now I want to cry for all those lost years where I could have been and should have been eating one of my most favorite foods.

I make a lot of homemade vegan cheese. Often I make a quick coconut cheddar to whip up a batch of pimento cheese and recently posted a recipe for an easy coconut milk pimento flavored cheddar to make the most perfect batch of pimento cheese spread even. If you are feeling frisky and want to try your hand at cheese making, I have over 30 cheese recipes for you to try! You can also any pre made store bought vegan cheese you like.

The secret ingredients to a perfect pimento cheese are onion and vegan cream cheese! The onion adds a new element of flavor and the cream cheese adds more cheese goodness while lending some more creaminess to the spread.

Vegan Cream Cheese

If you like you pimento cheese a little spicy you can add a few splashes of hot sauce to the mix to add some heat as well.

So go forth and make the most delicious vegan pimento cheese. And if you have some preconceived notion that its gross, trust me and just try it. You don’t want to be like me with all those years wasted not eating the most delicious cheesy spread. You just can’t get those years back, y'all!

INGREDIENTS:

• 1 bag of cheddar shreds or one batch of our homemade Pimento Cheddar Cheese

• 1/3 cup vegan cream cheese, homemade or store-bought

• 2 tablespoons of vegan mayo

• 2-3 table spoons diced pimentos, drained

• 1/4 of a small onion diced

• 1/2 teaspoon garlic powder

• 1 teaspoon all purpose greek seasoning (optional)

• 1/2 teaspoon dried mustard

• salt and pepper to taste

Combine all the ingredients in a large bowl and stir until well mixed. That's it! It's so easy! Serve on crackers or as a sandwich.

BBQ Jackfruit Sandwich

These days everyone seems to be making BBQ jackfruit.

As they should! Its and easy and delicious recipe that even omnivores seem to enjoy.

Jackfruit’s texture easily mimics that of any shredded meat! Its super affordable and so easy to work with.

I learned early on when cooking jackfruit that they key is low and slow. The longer you cook it, the more flavorful it will be.

This why I always cook my BBQ jackfruit in a crock pot. It is the easiest no fuss recipes, and turns out perfectly every time.

Pile it up on a sandwich like, this BBQ and slaw slider or just eat it on its own. Either way, we think you will be pretty happy with the outcome!

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INGREDEITNES:

• 2 cans of jackfruit in brine

• 1 bottle of BBQ sauce

• 1/2 package broccoli slaw

• 1/4 cup vegan mayo

• 1 tablespoon apple cider vinegar

• 1/4 cup water

• 1 teaspoon sugar

• 1 teaspoon salt

• pepper to taste

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COOKING INSTRUCTIONS:

Crook pot method

1. Drain the jackfruit and separate pieces with your fingers to resemble shredded meat.

2. Put the shredded jackfuit along with 1 bottle of BBQ sauce and 1/4 cup water into a crock pot, and cook on medium heat for 5 - 6 hours.

Stove top method

1. Place the shredded jackfruit, BBQ sauce and water in a large pot or dutch oven and cook over medium/low heat, stirring occasionally for 1 hour, or longer if you have the time, on low heat.

To make the slaw, in a bowl, combine the slaw mix and remaining ingredients. Assemble sandwiches with the BBQ and slaw!

This recipes works great for parties. Just substitute hamburger buns with slider buns.

The longer jackfuit cooks in the BBQ sauce, the more flavorful it becomes. I have served it to plenty of meat eaters who were actually surprised it was not meat. I tend to prefer it in the crockpot because it really does become more flavorful cooking all day, but the stove top method works fine too as long as you have time to let it cook low and slow.