bbq · cole slaw · mac and cheese · seitan · smoked · tailgate · vegan · vital wheat gluten

BBQ Smoked Vegan Brisket

Week 2 Browns vs. Saints

Vegan BBQ never looked so good

It feels good to be back! The Browns decided to show up this week and bring home a win. The weather was perfect for grillin and we got down.

The vegans took over the muni lot with an outta this world vegan tailgate. Cowboy Caviar, Mac and Cheese, Green Beans and more. This brisket recipe requires a bit of advance prep. Form and boil the brisket the night before and coat with a dry rub.

On game day, use your favorite BBQ sauce or make your own (I will post my BBQ sauce recipe later this week). I went ahead and put the brisket, along with a simple cole slaw, on grilled Texas toast for a loaded sandwich. I drew inspiration from my two favorite vegan food trucks, Homegrown Smoker in Portland and BBQ Revolution in Austin. They are worth following and be prepared to drool at every post!

Now onto the brisket! Smoking can be accomplished in many different types of grills. I used the simplest method in my new horizontal grill. By sprinkling the charcoals with soaked wood chips and using indirect grilling, you can smoke the brisket “low and slow.” This recipe will knock the socks of your guests. Enjoy!

Seitan Brisket
Ingredients


Huge bag of Wheat Gluten
  • 3 cups vital wheat gluten (I buy this stuff in 10lb. bags!)
  • 1/2 cup nutritional yeast flakes
  • 2 and 1/4 cup cold water
  • 1/2 cup low sodium soy sauce or tamari
  • 2 tablespoon ketchup
  • 5 cloves garlic, finely minced
  • 1 teaspoon finely grated lemon zest (optional)
  • 1 tablespoon paprika
  • 1 teaspoons cumin
  • 2 teaspoon freshly ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon Old Bay
  • 1 teaspoon onion powder

Directions

  1. Combine dry ingredients (gluten, nutritional yeast and spices) in a large bowl. In a separate bowl, mix together wet ingredients (water, soy sauce, ketchup, garlic, and lemon zest).
  2. Pour the wet ingredients into the dry and combine. Knead dough in the bowl for about 3 minutes until you have a spongy dough. Let rest for a few minutes, then shape into a log about 7 or 8 inches long. Cut into 3-4 pieces.
  3. In a large soup pot (the biggest you’ve got) fill with cold water (make sure it’s very cold, otherwise the seitan will get crumbly) and soy sauce/veggie brother to taste. Gently put the pieces of dough in the liquid. Partially cover the pot and bring to a boil. Lower heat and simmer for one hour, turning the pieces occasionally. Let it cool
  4. Squeeze out all the liquid you can, without breaking it up (some pieces will fall off. Save these for stir fry, meat sauce, or some other use).
The seitan after boiling

Dry Rub
Ingredients

  • 3 tablespoon coarsely ground black pepper
  • 1 tablespoon granulated white sugar
  • 1 tablespoon onion powder
  • 2 teaspoons mustard powder
  • 2 teaspoons garlic powder
  • 2 teaspoons chili  powder
  • 2 teaspoon chipotle or cayenne powder
  • 1 teaspoon  of kosher salt

Directions

  1. Combine all of the spices in tupperware. Shake!
  2. Coat each piece of brisket, being careful not to break any. Really rub it in.
  3. Wrap each piece in plastic wrap or place in a Ziploc bag and refrigerate for several hours or overnight until ready to smoke .
  4. Soak wood chips (I like hickory) for 45 minutes or more.
  5. Start a fire in your charcoal grill or smoker. Prepare for indirect heat if using a grill (you don’t want it to be hot, keep temp around 225)
  6. Place the brisket on the grate. Throw some wood chips on the hot coals and close the cover. Smoke for 1 to 1 and a ½ hours, adding more soaked wood chips occasionally. Baste with bbq sauce in the last 20 minutes.
  7. Remove from the grill and keep covered while you grill the Texas toast (see below)
  8. Slice and coat with BBQ sauce.
Dry rubbed and ready to chill overnight


Smoked brisket

Smoked brisket, sliced

Simple Coleslaw (adapted from Salt Lick BBQ in Driftwood, Texas)
Ingredients

  • 1 head cabbage, shredded (for a primer on how to shred a head of cabbage, click here)
  • Pinch celery seed
  • 3 tablespoons toasted sesame seeds
  • 3/4 cup white vinegar
  • 1/4 cup granulated sugar
  • 1 tablespoon salt
  • Pinch white pepper

Directions

  1. Place cabbage in a large mixing bowl.
  2. Place vinegar in a heavy saucepan and bring to a boil. While vinegar is boiling, slowly add sugar and salt, stirring constantly until dissolved. Turn off heat. Place pinch of white pepper in a mixing bowl. Slowly pour vinegar mixture into white pepper while whisking, and mix well. Cover.
  3. Sprinkle celery seed and sesame seeds over cabbage and mix thoroughly.
  4. Add vinegar mix and combine well.

Texas Toast
Ingredients

  1. Thick (1″!), soft, white and fluffy bread
  2. Earth Balance at room temp
  3. Garlic puree (I used a head of garlic)
  4. Salt and pepper

Directions

  1. Mix together the Earth Balance and garlic in a bowl and season with salt and pepper to taste.
  2. Brush one side of the bread with the Earth Balance mix and place on the grill, spread side down.
  3.  Grill the bread for 1 to 2 minutes until lightly golden brown. Flip and quickly toast the dry side.

Tailgate! Assemble the sandwich like so…

field roast · instagram · twitter · vegan

Hold the Pigskin on Fresh Water Cleveland!

Head over to the Cleveland blog magazine Fresh Water Cleveland for their piece on Cleveland’s social media mavens.  Myself and several other bloggers and tweeters are featured in the article by Nikki Delmotte. 

Here is an excerpt from the article:

Cleveland’s vegan scene is burgeoning in a big way and Rosen decided to give it a twist: tailgating. Rosen’s blog offers local sports quips side-by-side with vegan tailgating recipes, along with an active Twitter and Instagram presence. Veggie sausage maker Field Roast loved the idea so much they’ve asked him to become a regular contributor to their national blog.

How did you get started?

Like any diehard Browns fan, you’re down there in the Muni lot and there’s not a lot of room for vegan anything. I wanted to do something that showcased vegan tailgate food and really pushed the envelope and encourage the spread of vegan tailgates in other cities.

Hopefully the exposure wil encourage a few more plant-based eaters to join the tailgate… or start their own!  Who said eating grain meat isn’t manly? 

appetizer · eggplant · field roast · liquid smoke · vegan

Marinated Grilled Veggie Stackers with Field Roast

Mushroom Stackers
My latest recipe for my Field Roast Cooks in the Field blog is up!  Check it out on the Field Roast website here.  In the meantime, the recipe is also listed below.  I made these at a sub zero tailgate.  It was nearly impossible to use my hands and I had to run over to warm them up over the grill every couple minutes to prevent frostbite.  Hopefully you have better grilling conditions.   
These “stackers” are like grilled sandwiches with marinated vegetables standing in for the bread.  Using the Field Roast deli slices as the meat, the stackers are an attractive appetizer at any tailgate.  With three different kinds to choose from, there is something for everyone.  Enjoy! 
Ingredients
  • Lentil Sage Deli Slices
  • 1 medium eggplant, sliced ¼ inch
  • Marinade for eggplant
    • ½ cup white wine
    • ¼ cup rice vinegar
    • Juice of 2 lemons
    • 5 cloves garlic, minced
    • ¼ fresh sage, chopped
    • Salt and pepper to taste
  • Smoked Tomato Deli Slices 
    Field Roast ready to grill

    • 3 red peppers, quartered
    • Marinade for peppers
      • ½ cup red wine
      • ½ cup apple cider vinegar
      • 1 tbsp. vegan worcestershire
      • 1 tbsp. blackstrap molasses
      • 1 tsp. liquid smoke
      • 1 tbsp. smoked paprika
      • 1 tbsp. dried thyme
      • 2 cloves garlic, minced
      • Salt and pepper to taste
    • Wild Mushroom Deli Slices
    • 6 portobello mushrooms, stems removed
    • Marinade for mushrooms
      • ½ cup red wine
      • ½ cup balsamic vinegar
      • 1 tbsp. tamari
      • 1 tbsp. agave nectar
      • 1 tbsp. crushed red pepper
      • 2 cloves garlic, minced
      • Salt and pepper to taste
    • Note: you’ll also need a handful of toothpicks, soaked for at least 15 minutes prior to grilling
    Directions
    • In 3 separate mixing bowls, coming the ingredients for the 3 marinades and stir.  Place the veggies in an airtight container or bag with the marinade for at least 2 hours, preferably overnight.
    • Prepare the grill for direct grilling
    • Assemble the stackers by placing several slices of the Lentil Sage between two of the marinated eggplant and secure with a few soaked toothpicks.  Repeat with the Smoked Tomato slices and red pepper and the Wild Mushroom Slices and portobellos
    • Grill for 4-5 minutes per side or until charred.  Cook time will vary based on the heat of the coals.
    • Remove from the grill and slice into bite size piece.  Stick with a tooth pick and serve


    Bagged veggies waiting for lube
    Lentil Sage Marinade
    Smoked Tomato Marinade
    Wild Mushroom Marinade
    Soakin 

    garlic · sauce · spicy · vegan · wings

    Garlic Smothering Defense: Spicy Roasted Garlic Wing Sauce

    Wings from the Asian grocery

    A tasty, versatile sauce can be the MVP of any tailgate.  We put it on everything at the tailgate, tofu scramble burritos, vegan wings and veggie burgers. Sure, you can buy the bottled stuff or even grab a bottle from your favorite restaurant, but making your own sauce makes a big statement.  You control the flavors, spice and consistency.

    I like to mimic some of my favorite sauces and try to improve on them.  This week I went after one of the most popular wing sauces at Buffalo Wild Wings, Spicy Garlic.  Great flavor and sneakily spicy, this sauce brings the hammer.  
    For this sauce, I used garlic from my friend’s garden and roasted it for an hour or so.  Then I cooked down the vinegar base with a ton a spices.  Instead of oil, I used a flax egg and corn starch to thicken. When it was cooking down, I added water as needed and I don’t think it took away from any of the flavor.  This yields about 16 oz. so feel free to double it if you need more.  Enjoy!
    Ingredients
    Simmering sawwwce
    • 1 head roasted garlic
    • 1 cup apple cider vinegar
    • 2 tbsp. hot chili powder
    • 1 tbsp. cayenne
    • 1 tsp. smoked paprika
    • 1 tsp. onion powder
    • 2 tsp. salt
    • 2 tsp. sugar
    • 1 tsp. pepper
    • 2 flax eggs (2 tbsp. ground flax mixed with 6 tbsp. hot water)
    • 1/4 cup water (and more as needed)
    • 1/4 cup corn starch
    Directions
    1. Cut the top off the garlic, add a little broth or water, wrap in foil and roast at 425 for an hour or so.
    2. While the garlic is roasting, add vinegar, spices and sugar to a sauce pot at medium high heat.  Simmer for 5-7 minutes
    3. Whisk flax egg and corn starch together. Add the to the pot.
    4. Cook for another 8-10 minutes on medium low heat.  Add water as necessary.  
    5. Add the sauce to a blender and squeeze out the garlic into the blender with the sauce.  Blend until smooth.
    Bottling the sawwwce

    Go Browns!
    Take the burrito up a notch!
    beets · daiya cheese · grilling · tempeh · vegan · veggie burgers · vital wheat gluten · vitamix

    Veggie Burger Off 2014: Beet Bacon Cheeseburgers

    Week 9 Browns vs. Ravens

    The last time the Browns beat Baltimore I was a senior in college.  11 straight losses and a Super Bowl win later, the Ravens came to town in a much-hyped matchup. A 4:30 game meant the tailgate had “bonus hours.”  Add that to a bonus hour from daylight savings time and we had a recipe for an amazing tailgate.  A great time to hold the annual Veggie Burger Off, where I ask all vegans to bring their best veggie burger to grill.


    Last year’s edition of the Veggie Burger Off ended in bitter disappointment for me, as my friend Rob stole the show with his Spicy Bean Burgers.  This year I was determined not to drop the ball.

    Many people in Ohio and beyond claim that Northstar Cafe in Columbus has the best veggie burgers.  They are made with beets, black beans and brown rice for a meaty texture and unbelievably simple and delicious flavor.  My intention for the veggie burger off was replicate it and then take it to another level.  Instead of just black beans, I used red kidney beans.  I also topped it off with some tempeh bacon and melty daiya provolone cheese slices.  A recipe for success… Enjoy!

    Ingredients

    Gator wanted me to drop something!
    • 1 lb. beets, roasted
    • 1/2 dry brown rice, cooked (slightly mushy)
    • 1 medium onion, diced small
    • 4 cloves garlic, minced
    • 2 tbsp. apple cider vinegar
    • 1/4 cup vital wheat gluten
    • 1/2 cup dried black beans, cooked (or use 1 can)
    • 1/2 cup dried kidney beans, cooked (or use 1 can)
    • 1/4 cup prunes, chopped small
    • 2 tbsp. mustard of choice
    • 1/2 tsp. coriander
    • 1/2 tsp. thyme
    • 1 flax egg (1 tbsp. ground flax mixed in 3 tbsp. hot water)
    • Salt and pepper to taste
    • 1 package tempeh bacon (I used Lightlife Brand Organic Smokey Tempeh Strips)
    • 1 package Daiya Provolone Deli Slices 
    • Buns
    Directions
    1. Wash beets, remove greens and wrap tightly in foil.  Roast at 425 for about an hour.  Let cool in the foil packet so skin loosens.  
      1. Meanwhile, sauteé onion for 10 minutes over medium heat.  Add garlic and sauteé for another minute.
      2. Pour half of the beans into a food processor or vita-mix.  Add the prunes and pulse.  You want to chop the beans but you don’t want to blend them.  

        Looks gooooood
      3. Peel and grate the beets once they are cooled.  Pressed the beet shavings into a colander and drain as much juice as possible (I had a shot of beet juice left over!)
      4. Add the onion/garlic mix, beans (both chopped and whole), beets, vinegar, mustard and spices to a large bowl.  Mix.
        1. Then add wheat gluten and flax egg.  Mix again.
        2. Put it in the fridge over night or at least an hour to set.
        3. When your ready to grill, wrap the tempeh bacon in foil and poke a few holes.  Place it on the hot part of the grill for 15 minutes. 
        4. Meanwhile, form the patties and place on a well oiled grill grate.  Cook 5 minutes each side.
        5. Once you flip the burgers, place a slice of provolone on top.  
        6. Assemble your burger and enjoy!
        Wrap tight!
        Hot beets
        Bean chop
        Mix!
        Veggie burgers on the grill
        Assembly
        Award winning
        Mmmmm yum!
        liquid smoke · nutritional yeast · sausage · seitan · vegan · vital wheat gluten

        Vegan Links on the Gridiron

        Week 6 Browns vs. Lions

        The Browns were dealt a low blow losing hometown hero QB Brian Hoyer last week to a season ending knee injury.  Back comes Brandon Weeden and he precedes to make “the worst interception of all time.”  All joking aside, this is kind of what we come to expect from the Browns, year after year.  So what do we rely on? The tailgate.  And it was one of the years best.  Perfect fall day and people in good spirits.

        I decided to make vegan sausages for the 3rd time.  I had a couple practice rounds before trying it out at the tailgate.  People tend to grimace when I tell them my sausages are vegan, but honestly do they even know what kind of meat is in a “normal sausage?”  Probably better they don’t know.  While some don’t want to know how the sausage is made, I’m ready wax poetic about how to make these delectable vegan apple sage sausages. 

        Fall means apples in Ohio and across the midwest.  A trip to an apple orchard with my girlfriend left us with a huge bounty of several varieties of apples.  I made sure to get a number that were good for baking and making sauce.  By cooking down the apples, I made a plain jane apple sauce (just water and apples) to use in recipes, including the one below. 

        The technique is similar to the All-Pro Veggie Burgs, where you knead wheat gluten with wet ingredients, wrap in foil and then steam.  Afterwards, the sausages can be refrigerated until they are ready to grill. Next time I might use a bit less wheat gluten to make the sausages more moist.  The flavor was incredible though and people were impressed. We even topped them off with some polish stew for an authentic taste.  Enjoy!

        Ingredients (makes 10-12 sausages)

        Cooking the apples

        3 cups vital wheat gluten
        1/4 cup nutritional yeast
        1/2 tsp ground cloves
        2 tbsp dried sage
        1 tsp garlic powder
        1 tsp onion powder
        1 tsp ground cayenne
        1 tsp liquid smoke
        1 cup smooth cooked down apples or unsweetened applesauce 
        1 tbsp agave nectar or maple syrup

        Directions 
        1. Combine the dry ingredients in one bow and whisk the wet ingredients in another bowl.

        Wet and dry

        2. Mix the wet and dry ingredients together and knead for about 5 minutes.  
        3. Pull off a small clump of the dough and roll into a log. It should be the size of a sausage!

        Its a sausage!

        4. Wrap tightly in aluminum foil (see picture)

        The wrapped sausages

        5. Steam for 40 minutes in a steamer or a pot/pan with a steamer basket.
        6. Remove and refrigerate until ready to grill.
        7. Grill on an oiled grill grate for 5-7 minutes.

        Grillin and chillin
        bbq · habanero · liquid smoke · ribs · sauce · spicy · vegan

        Sawwwce is Boss: Chocolate Habanero BBQ

        Week 1: Browns vs. Dolphins

        Tailgate season is back!  We had our first vegan tailgate of the year this past Sunday at the Muni Lot in Cleveland.  The nice weather, blind optimism about the season and amazing food made for a great atmosphere (we won’t talk about what transpired on the field).

        I purchased some chocolate habanero peppers at the Tremont Farmer’s Market last week just because I thought they looked cool. This Amish guy sells a huge variety of hot peppers and I am always talking myself into buying them. I ended up using an entire pint of them in this BBQ sauce for the seitan ribs. The recipe for this sauce came off the top of my head, which I plan on doing more of this season.  Getting inspiration from the amazing vegan community is all well and good, but I want to contribute my own personal flare to the vegan scene.

        Rib sandwich w/slaw, mac and cheese and chipotle kale

        Sauces are vital for tailgates.  So much so, I have been collecting sauce bottles this offseason with the intention of making at least one homemade sauce per tailgate.  I will post several sauces on the blog throughout the season.  There is little value in buying a sauce at the store. Name the last time someones eyes lit up at a bottle of ketchup or honey mustard.  They are usually loaded with ingredients you can’t pronounce to preserve its color and flavor.  Yuck.

        There is nothing like making your own variation of your favorite sauce, like this twist on my favorite sauce, BBQ.  I’ve been dabbling in making BBQ sauce since my college days.  It is really quite simple because it involves a base number of ingredients and the rest is fully customizable.  Don’t let the thought of making your own BBQ scare you… its very easy!  It involves sauteing finely chopped onions/garlic/peppers and adding them to tomato sauce/ketchup/puree with several key additions like apple cider vinegar, liquid smoke, ground mustard, vegan Worcestershire (no anchovies!), brown sugar or agave and other spices like paprika, cumin or oregano.  Don’t worry if you can’t get chocolate habaneros for this sauce, any variety will do.  Its brings the heat, so enjoy!

        Ingredients

        • 1 medium onion, finely chopped
        • 4-8 chocolate habaneros, finely chopped (depending on your ability to take the heat)
        • 5 cloves garlic, finely chopped
        • 1 cup ketchup
        • 1 can diced or stewed tomatoes (I used fresh tomatoes I cooked down when canning last week)
        • 1/2 cup brown sugar
        • 1/4 cup cocoa powder
        • 1/4 cup apple cider vinegar
        • 2 tbs. vegan Worcestershire (I like Edward & Sons “The Wizard’s” Organic Vegan Worcestershire)
        • 1 tbs. dry mustard
        • 1 tsp. coriander
        • 1 tsp. liquid smoke
        • Black pepper to taste
        Directions

        1. Saute the first three ingredients in a little bit of water.  Add the onion first, once they are soft add the pepper and finally add the garlic at the end.  Turn off the heat and set aside 
        2. Meanwhile, add the remaining ingredients and bring to a simmer.  Toss in the sauteed veggies
        3. Let simmer for 30 minutes on low heat being careful not to splash or burn the bottom of the pot.  
        4. Optional: transfer to a blender and blend until smooth.  Some people like it chunky, so this step is optional.