Epic Bbq Seitan Sandwich Food

SEITAN BBQ SANDWICHES

Steps:

• Whisk ketchup, vinegar, brown sugar, Worcestershire, garlic powder and pepper in a small bowl.
• Mix cabbage and mayonnaise in a medium bowl.
• Heat oil in a large saucepan. Add seitan and cook until browned, stirring occasionally, 5 to 6 minutes. Add the ketchup mixture. Cook until bubbly and thickened, 2 to 3 minutes. Remove from heat.
• Divide the seitan mixture evenly among the buns. Top with the cabbage mixture and pickles.

HOMEMADE BBQ SEITAN RECIPE

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.

BARBECUE SEITAN

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.

BBQ SEITAN SANDWICH

Steps:

• In a small sauté pan, toss the seitan in barbecue sauce over medium heat until heated through, about 5 minutes. Divide the seitan evenly on each bun. Top with the red onion and avocado. Enjoy!

BBQ LUSCIOUS SEITAN SANDWICH

Steps:

• Note you can use more mayo than 2 tbsps. Add to taste.
• In small saucepan, combine the seitan, BBQ sauce, water over med heat. Reduce to low heat and simmer for 10 minutes adding more water if liquid evaporates. Remove from heat and set aside.
• In bowl combine mayo and sprouts. Spread over one slice of bread or bottom of bun.
• Top with seitan.
• Add second slice of bread or top of bun. Serve.

PULLED SEITAN BBQ SANDWICH

Steps:

• Heat oil over med heat and add onion then saute 7 minutes. Add the garlic and cook one minute more.
• Stir in the sauce and cook 3 minutes then add horseradish, molasses, vinegar, lemon zest and 1/2 cup water. Simmer over low heat for 30 minutes. Stir occasionally.
• Fold in Seitan. Then fill buns with BBQ and top with coleslaw if you like.
• Serve with hot sauce on the side.

BBQ SEITAN AND COLESLAW SANDWICH

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.