BARBECUE SEITAN
Barbecue Seitan is a vegan meat replacement marinated in a healthy homemade BBQ sauce. Then, it's rolled in an oil-free tortilla with vegetables, kimchi, brown rice, and yum yum sauce, before it's grilled to perfection. This vegan barbecue beef burrito is to die for.
Provided by Kathy Carmichael
Categories Sandwiches
Time 20m
Number Of Ingredients 9
Steps:
- Make 1 recipe of Setian and separate 1/4 of the recipe.
- Cut into bite-sized pieces.
- Place cut seitan and 1/2 cup healthy barbecue sauce in a refrigerator-safe container and marinate overnight.
- Barbecue seitan can also be frozen in the marinade and thawed for later use.
- Heat barbecue seitan in a skillet on medium-low until heated through.
- Stir while cooking.
- Add a small amount of vegetable broth or water if the seitan sticks to the pan.
- Lay each tortilla on a flat surface
- Place 1/4 of the cooked brown rice in the center of each burrito.
- Now, add 1/4 of the barbecue seitan.
- Then add 1/4 of the vegetables.
- End by adding 1/4 of the kimchi and yum-yum sauce.
- Next, roll the burritos tightly by folding the short sides while rolling the burrito away from you.
- Cook in a skillet on medium-low heat, turning the burrito until all sides are golden brown.
- Cut each burrito in half and serve with extra yum yum sauce.
Nutrition Facts : ServingSize 1 burrito, Calories 279 kcal, Carbohydrate 46 g, Protein 5 g, Fat 9 g, SaturatedFat 2 g, Sodium 709 mg, Fiber 3 g, Sugar 15 g, Cholesterol 2 mg, UnsaturatedFat 2 g
HOMEMADE BBQ SEITAN RECIPE
This seitan comes out juicy, meaty and flavorful! Double or triple the batch to feed a crowd and have some leftovers.
Provided by Alina Zavatsky - Vegan Runner Eats
Categories Main Course Recipes
Time 1h10m
Number Of Ingredients 23
Steps:
- Combine all dry ingredients in a medium bowl. In a separate bowl, mix broth/water and low sodium soy sauce.
- Add wet mix to dry mix, stir until combined. Using your hands, knead mixture for 2-3 min, until thick dough forms.
- Shape seitan dough into a ball. Tear small pieces (the size of a quarter) off the big ball. The pieces will get bigger during boiling, so don't make them too big!
- Mix together all broth ingredients. Bring to a boil. Add torn-up seitan, bring to a boil again. Reduce the boil to medium, simmer for 30 min, stirring a few times to prevent sticking. Preheat the oven to 375° F.
- Once seitan is done boiling, drain the pieces. Put them into a mixing bowl, pour 3/4 of prepared BBQ sauce over them, toss well to cover.
- Cover a cookie sheet with parchment paper. Arrange BBQ-covered seitan on the sheet with about 1 inch between pieces. Bake for 30 min, turning pieces halfway through baking, and basting with the remaining BBQ sauce if the start looking dry.
- Serve with sweet potato fries, or in a hoagie roll with pickles and mustard, or slice up and toss with pasta.
- Combine all ingredients in a bowl. Whisk well until uniform in texture. Taste and adjust sweet/salty/spicy ingredients to your liking.
- Serve with seitan or other dishes that call for BBQ sauce. This sauce can be kept in the fridge for up to 1 week.
Nutrition Facts : Calories 575 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 28 grams fiber, Protein 62 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 pieces, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
HOMEMADE SEITAN BARBECUE (BBQ) RIBS - VEGAN
This is an original recipe by Susan V from fatfreevegan.com. It's so easy to make and incredibly yummy! You can buy Vital Wheat Gluten at most grocery stores (look for Bob's Red Mill). I did not have nutritional yeast so I omitted this ingredient with no lack of taste. These were "grilled" on a griddle and it worked out great. My meat eater hubby loved it as did the kids. Check out http://everydaydish.tv/cookingshow_video.html for a video on how to make this. (it's under Susan's Ribz).
Provided by Zenmaria
Categories Vegan
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F and lightly spray an 8x8-inch baking dish with canola oil.
- Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Stir to mix well in the bowl for a couple of minutes.
- Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces.
- Put it in the oven and bake for 25 minutes. While it's cooking prepare your grill pan or grill.
- Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribz will pull apart easily later. Generously brush the top with barbecue sauce. Take it to the grill pan or grill and invert the whole baking dish onto the grill (or use a large spatula to lift the seitan out, placing it sauce-side down on the grill). Brush the top of the seitan with more sauce.
- Watch it closely to make sure that it doesn't burn. When sufficiently brown on one side, turn over and cook the other side, adding more sauce, if necessary. When done, remove to a platter and cut or pull apart the individual ribs to serve.
Nutrition Facts : Calories 251.7, Fat 1.6, SaturatedFat 0.2, Sodium 1574.5, Carbohydrate 55, Fiber 5.4, Sugar 33.2, Protein 6.6
BBQ FLAVORED SEITAN
I wanted to make more a BBQ type seitan after the success of my spicy seitan, so I made a few modifications to my original recipe and came up with this. I also made BBQ sauce for the first time and it turned out pretty good. Unfortunately I didn't really keep track of measurements, so I won't be posting that recipe right away. Also, if you're making this on a large scale (the first time I made this I actually octupled the recipe) you're probably going to need to add more of the liquid ingredients (maybe 1 to 2 cups more of the mixture). You want the seitan to feel similar to a wet sponge. Just like with my other seitan, how long you cook it will effect how hard or soft it is. Personally, I like this kind to be sort of like lunch meat, so I've included the times for making it a nice, soild, meat substitute. If you think you've over cooked it (it gets really browned), don't worry. Let it cool and bake it or fry it up later. The "skin" will soften when it's reheated.
Provided by Raven D
Categories Lunch/Snacks
Time 1h15m
Yield 1 loaf (, 12 serving(s)
Number Of Ingredients 14
Steps:
- Sift dry ingredients together in a large bowl.
- In a separate bowl, whisk together wet ingredients.
- Add wet mixture to dry ingredients (I find pouring it along the edges of the dry mixture helpful).
- Mix and knead the dough thoroughly.
- Shape into an 8 inch (or so) loaf.
- Place the loaf in the middle of a sheet of aluminum foil.
- Tightly wrap loaf in foil like a sausage, twisting the ends.
- Steam the wrapped loaf for 45 minutes.
- Pre-heat oven to 350°F.
- Place loaf in pan or on baking sheet and bake for another 45 minutes.
- Take out, unwrap, let cool, and enjoy!
HOW TO MAKE SEITAN (BEEF FLAVOR)
I have purchased packages of Seitan at the health food store, but have always wondered how to make it myself. I found a great recipe from Vegan Lunch Cast and decided to try it. It is simmering in the pot at the moment, so I don't know how it tastes, but I'll bet it's better then store bought.
Provided by Chef Joey Z.
Categories Vegan
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine the dry ingredients in the bowl of a stand mixer. I used my Kitchen Aid and it worked perfectly.
- Using the paddle attachment on the mixer slowly combine the dry ingredients.
- In a smaller bowl combine the wet ingredients and mix well with a whisk.
- Stop the stand mixer and add the wet ingredients to the dry all at once and slowly incorporate the wet into the dry.
- I added about 4 more tablespoons of spelt flour to the mix as I thought it was too wet. Mix for 5 minutes.
- After 5 minutes turn the dough out onto a cutting board and form it into a loaf shape and let it sit until broth comes to a boil. Turn the heat down to low at this point.
- Cut the loaf into 6 equal pieces and lower each one gently into the simmering broth and let it simmer covered for about 1 hour. Remember DO NOT LET THIS BOIL! It will create holes in your Seitan.
- The Seitan will be spongy and holes will make it even more so. You want to avoid that.
- After the hour is up remove the Seitan from the pot and place on a dish to cool. If you have room in the fridge this would be a good place to cool it down.
- Remember, it has to be thoroughly cooled before its ready. Don't be temped to dig in until it's cold.
- You can use this immediately, or store it in it's broth in the fridge for about 5 days. You can even put the big chunks in a zip lock bag and freeze.
- The Seitan can be used in place of any meat product, you can even grind it in the food processor and use it for burger if you wish.
- Another way to use this is to take a few big pieces and dip in flour, soy milk and bread crumbs and fry or bake it, then top with your favorite gravy.
- Bon Appetit!
Nutrition Facts : Calories 45.9, Fat 1.6, SaturatedFat 0.2, Sodium 1634.1, Carbohydrate 4, Fiber 1.3, Sugar 0.8, Protein 4.9
BBQ SEITAN AND COLESLAW SANDWICH
From Veganomicon. Time does not include making the seitan or BBQ sauce. I used Simple Seitan (Recipe #340765) & Backyard Barbeque sauce (Recipe #340508). I tend to make a lot of seitan & sauce about twice a year, then freeze it so I can make this (& other seitan dishes) quickly during the week. Since I'm not vegan, I usually use pre-made coleslaw with dairy on this.
Provided by Eat Your Vegetables
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the Slaw. Whisk together dressing ingredients (mayonnaise to mustard powder), add the cabbage and carrot. Toss to combine, cover tightly and refrigerate until use.
- Pour the BBQ sauce in a pie plate or shallow bowl. Heat a cast iron grill pan over medium heat and brush generously with peanut oil.
- Place a layer of sliced seitan on the grill, brush with more peanut oil, and grill on each side for about 3 minutes until browned and sizzling. Use metal tongs to turn the seitan; grill in two batches. When cooked, toss in the BBQ sauce to coat.
- Brush the grill with a little extra oil and grill the sauce-covered seitan in two batches, turning strips once. The strips should be slightly browned and some of the edges just beginning to crisp when it's ready to remove from the pan. Place the seitan back in pie plate or bowl; if nor serving right away, cover with aluminum foil and keep warm in the oven.
- Slice the rolls in half horizontally, spread with mayonnaise or drizzle on extra BBQ sauce if desired. Pile on the slaw, top with seitan, and press down top half of rolls. Cut in half and serve.
Nutrition Facts : Calories 259.4, Fat 6, SaturatedFat 1.1, Cholesterol 1.5, Sodium 1280, Carbohydrate 43.9, Fiber 4.4, Sugar 10.8, Protein 8
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