Vegan Traditional Pork Brawn
Discover a plant-based twist on a classic with this Vegan Traditional Pork Brawn recipe! This savory, jelly-like loaf captures the essence of the beloved dish without any animal products, thanks to hearty seitan, earthy mushrooms, and aromatic spices like paprika and nutmeg. Agar-agar creates the perfect texture, while liquid smoke and soy sauce lend a deep umami flavor. Packed with fresh parsley and colorful diced carrots, this vegan brawn is not only delicious but visually stunning. Perfect served chilled with crusty bread, tangy pickles, and mustard, it’s an impressive centerpiece for festive gatherings or a delightful addition to any charcuterie board. Ready in just over an hour, with a short chill time, this easy recipe is the ideal make-ahead option for those seeking traditional flavors with a vegan upgrade!
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Recipe Information
Ingredients
- 300 g seitan (store-bought or homemade)
- 200 g mushrooms (button or cremini), finely chopped
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 500 ml vegetable broth
- 2 tbsp agar-agar powder
- 1 tsp liquid smoke
- 2 tbsp soy sauce
- 1 tsp paprika
- 0.5 tsp ground black pepper
- 0.25 tsp nutmeg
- 1 bay leaf
- 1 small carrot, small dice
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp oil (olive or neutral)
Instructions
In a large skillet, heat the oil over medium heat. Add the onion and garlic, and sauté until soft and fragrant, about 5 minutes.
Stir in the diced mushrooms, carrots, and chopped seitan. Sauté for another 10 minutes until the mushrooms release their liquid and turn golden brown.
Add the paprika, nutmeg, and black pepper, stirring to coat the mixture evenly with the spices.
Deglaze the skillet by adding the soy sauce and liquid smoke. Stir thoroughly and cook for another 2 minutes.
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld.
In a small bowl, dissolve the agar-agar powder in 100 ml of water. Whisk it well to eliminate lumps.
Gradually pour the agar-agar mixture into the skillet while stirring constantly. Let it cook for 3-4 minutes, as the agar-agar activates and thickens the broth.
Remove the bay leaf and stir in the fresh parsley. Turn off the heat.
Carefully pour the mixture into a loaf pan or a mold of your choice, pressing it down gently to ensure an even and compact shape.
Allow the brawn to cool at room temperature for about 30 minutes, then transfer it to the refrigerator. Chill for at least 2 hours or until fully set.
Once set, unmold the vegan brawn and slice it into thick pieces. Serve cold or at room temperature with bread, pickles, and mustard for a traditional touch!
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3298 mg | 143% | |
| Total Carbohydrate | 89.4 g | 33% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 19.0 g | ||
| Protein | 95.1 g | 190% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 323 mg | 25% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2527 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
