ingredients.
I used Better Than Boullion paste, crushed red pepper, no sodium vegetable stock, and dried Italian herbs blend. My basting/steaming liquid was veg broth, crushed red pepper, Italian herbs, Montreal steak seasoning, and a splash of infused vinegar. I basted every 15 minutes. At the end, I added a bit of bbq sauce for the sugar content. The sugar makes the marinade thicker and sticky, making a sort of crust, especially with the Montreal seasoning. I steamed for about 1.5 hours, then into the oven at 300F until it looks good, about 15 minutes. Cool on the counter about 15 minutes, uncovered in the fridge for an hour to allow steam to escape. Cover, refrigerate overnight. Waiting helps the texture to be better for slicing but I usually cheat and cut some right out of the oven! Cutting it without resting won’t degrade the moisture. I served it with vegan mayo and spicy mustard
