Pulled Seitan Bbq Sandwich Food

EPIC BBQ SEITAN SANDWICH

Steps:

• Preheat the oven to 350°F (177°C). In a large bowl, combine all of the dry ingredients. In a smaller bowl, combine the wet ingredients. Then add the wet ingredients to the dry and mix well. Knead the dough until it becomes elastic. Basically until everything is well incorporated and the dough becomes stretchy.
• Place the dough on a pre-greased baking tray (or line with parchment paper) and flatten out to 1/2 inch thick.
• Bake the seitan for about 35-40 minutes until it has a sturdy texture.
• Allow to cool a bit to avoid burning yourself, then slice the seitan into strips. Cut 9 lines across the width and one down the middle lengthwise to make 18 total strips (if not adjusting servings).
• Assemble your sandwich to your liking with the rest of the ingredients and add the seitan.
• This recipe as is makes 6 sandwiches.

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.

PULLED BBQ-CHICKEN SANDWICHES

Steps:

• In a small bowl, whisk together ketchup, brown sugar, vinegar, Worcestershire, and paprika. Season with salt and pepper.
• Heat 1 tablespoon oil in a 5-quart Dutch oven or other heavy pot over medium-high. Season chicken generously with salt and pepper. Working in three batches, and adding remaining 1 tablespoon oil as necessary, sear chicken until golden, about 4 minutes per side. Transfer to a plate.
• Drain all but 1 tablespoon oil from Dutch oven; reduce heat to medium. Add onion and garlic; cook, stirring, until tender, 6 to 8 minutes. Add beer and barbecue sauce; stir until combined. Return chicken and any accumulated juices to Dutch oven. Bring to a boil, then reduce heat, cover, and simmer until chicken is very tender, about 1 hour. Turn off heat.
• Transfer chicken to plate; let cool. When cool enough to handle, remove skins (and reserve, if crisping; see Cook's Note, below) and bones; discard bones. Shred chicken into large pieces with two forks.
• Bring sauce to a simmer and reduce until slightly thickened, about 30 minutes. (You should have about 3 cups.) Mash garlic with a potato masher until broken down. Return shredded chicken to Dutch oven and heat through, or let cool to room temperature and refrigerate in an airtight container up to 3 days (gently reheat before serving). Serve on potato buns.

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.