I'm working on a vegetarian version of a brisket chili recipe. It takes 20 hours to make, so effort involved is not an issue.
I need a substitute for brisket fat. I render the fat, strain out the proteins, and toast the seed-based spices, along with salt, in the rendered fat. I then char the aromatics, and use this mixture to make a stock that is the base for my chili. It lends a noticeable "cured" body to the finished chili.
What can I substitute for the beef fat to make this vegetarian?