Smoky Vegan Burnt Ends with Bourbon BBQ Glaze

Burnt ends are a BBQ legend — those deeply caramelized, fatty, smoky morsels cut from a smoked brisket point that pitmasters consider the best bite in the whole brisket. This vegan version captures that same chewy, charred, smoky-sweet magic using hearty seitan and meaty king oyster mushroom stems, no smoker required. A dry rub of smoked paprika, garlic, and brown sugar builds a deep crust in the oven, while a high-heat second roast caramelizes every edge into sticky, chewy perfection. The real showstopper is the bourbon BBQ glaze: ketchup, molasses, liquid smoke, and a generous splash of bourbon simmer down into a thick, tangy-sweet sauce that clings to every nook of the burnt ends. Tossed back onto the sheet pan for one final blast of heat, the glaze caramelizes into a lacquered, sticky coating that is impossible to stop eating with your fingers. Serve these plant-based burnt ends piled into a bowl with toothpicks for backyard-style snacking, stuffed into slider buns with pickles and slaw, or alongside classic BBQ sides like cornbread, baked beans, and coleslaw for a full cookout spread — all without ever firing up a grill. This recipe is entirely vegan, relying on plant-based seitan and mushrooms plus pantry pantry staples, making it a showstopping centerpiece for vegan cookouts, game-day spreads, or a cozy weeknight dinner craving serious smoky comfort.

Ingredients

• 16 ozSeitan, torn or cut into 1-inch chunks
• 8 ozKing oyster mushrooms, stems cut into 1-inch chunks
• 3 tbspNeutral oil, such as avocado or vegetable oil, divided
• 2 tspsmoked paprika
• 1.5 tspgarlic powder
• 1 tsponion powder
• 2 tbspbrown sugar, packed, divided
• 1 tspsalt
• 0.5 tspblack pepper
• 0.75 cupKetchup
• 0.25 cupbourbon
• 2 tbspmolasses
• 1 tbspapple cider vinegar
• 1 tspLiquid smoke
• 1 tbspsoy sauce
• 2 clovesgarlic, minced
• 1 tbspFresh chives or parsley, chopped, for garnish, optional

Method

1. Preheat the oven to 400°F (200°C). Line or lightly grease a baking sheet.
2. Cut the seitan into 1-inch chunks and cut the king oyster mushroom stems into similarly sized chunks.
3. In a mixing bowl, toss the seitan and mushroom chunks with 2 tablespoons of oil, smoked paprika, garlic powder, onion powder, 1 tablespoon of brown sugar, salt, and black pepper until evenly coated.
4. Spread the seasoned chunks in a single layer on the prepared baking sheet and roast for 25 minutes, flipping halfway through, until edges are golden and slightly crisp. 25:00
5. While the chunks roast, make the glaze: combine ketchup, bourbon, molasses, remaining 1 tablespoon brown sugar, apple cider vinegar, liquid smoke, soy sauce, and minced garlic in a small saucepan.
6. Bring the glaze to a simmer over medium heat, whisking occasionally, and cook until slightly thickened, about 8 minutes. 8:00
7. Remove the baking sheet from the oven and increase the oven temperature to 425°F (220°C).
8. Transfer the roasted seitan and mushrooms to the mixing bowl, pour about three-quarters of the bourbon glaze over them, and toss gently to coat every piece.
9. Spread the glazed chunks back onto the baking sheet in a single layer and return to the oven. Roast for 12-15 minutes, until the glaze is sticky, caramelized, and charred at the edges. 14:00
10. Remove from the oven, toss with the remaining glaze, and transfer to a serving dish. Garnish with chopped chives or parsley and serve warm with toothpicks or as a BBQ platter centerpiece.