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. COME HANG OUT: Instagram: https://www.instagram.com/boldflavorvegan/ TikTok: https://www.tiktok.com/@boldflavorvegan Threads: https://www.threads.net/@mike_trabert Facebook: https://www.facebook.com/Bold-Flavor-Vegan-104330438306865 Reddit: https://www.reddit.com/r/BoldFlavorVegan/ GEAR I USED: Mushroom Powder: https://amzn.to/42yazP2 Large Garlic Powder: https://amzn.to/3I4Sa4c Large Onion Powder: https://amzn.to/3nXWgEa Vital Wheat Gluten: https://amzn.to/3lWjgjG Chef's knife: https://amzn.to/3jMvCIl Storage containers: https://amzn.to/3jNkQSb My camera: https://amzn.to/3XYYDDV 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: https://amzn.to/3r5bbrH 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