Yes, tempeh brisket? Yes, you can still have a hearty brisket. Tempeh is the perfect healthy meat substitute when you are craving brisket. Tempeh brisket has all of the qualities you crave from the real deal, it’s tender and the perfect blend of smoky and sweet. Perfect with your favorite bread.
This tempeh brisket recipe reminds me of Sunday dinners that my dad used to make growing up. Since our family no longer eats meat I was searching for a memory satisfying alternative. Tempeh is a protein-packed alternative and perfect for this recipe.
The main ingredient, tempeh
What the heck is tempeh
Well, let me tell you. Tempeh is made from fermented soybeans that are formed into a firm loaf. It has a mild nutty mushroom flavor. Tempeh has a lot of protein and very little fat. The combination of its firm hearty texture and it’s mild flavors makes it the perfect meat substitute. Tempeh is complimented by any sauce, especially smoky and sweet sauces. Tempeh is a staple in vegetarian and vegan recipes. This savory brisket will soon become your new favorite.
Marinade, now gravy
This tempeh brisket marinade is no joke! The sauce infuses the tempeh making it tender and savory. It’s the perfect combination of tangy and sweet. Reminiscent of your favorite BBQ sauce but better. How to make a creamy gravy out of the marinade? Whisk in gluten free flour. Thicken just a bit. Pour the gravy over fluffy mashed potatoes, roasted potatoes, quinoa, and of course the tempeh brisket.
Finding a way to make vegan and gluten free meals that are rich and savory isn’t as hard as some think. You are going to love this one!
In short, have fun in the kitchen, don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. Share your positive comments and suggestions. Love from VGFL.
- 2 16 ounce NON-GMO tempeh
- 2 cups vegan beef broth
- 1/4 cup tamari soy sauce
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon liquid smoke
- 1 teaspoon Worcestershire sauce
- 1 cup red wine
- 1 tablespoon blackstrap molasses
- 1/4 cup tomato paste
- 1 teaspoon paprika
- 1 teaspoon turmeric
- Preheat oven to 375 degrees.
- Using a medium bowl, whisk together all marinade ingredients.
- Place tempeh into a 9X9 casserole bowl, pour marinade over tempeh cover and let tempeh marinate for 1 hour or overnight.
- Place casserole dish into a preheated oven. Cook for 20 minutes. Turn tempeh over and cook an additional 20 minutes.