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
SEITAN BBQ SANDWICHES
Enjoy classic BBQ flavor with filling vegan seitan, or wheat meat. The sliced seitan needs time in a hot pan to turn brown and crispy; let it sear before coating it with the tangy ketchup mixture for the best texture. A side of sweet potato chips makes the perfect pairing for a fast weeknight meal.
Provided by Robin Bashinsky
Categories Healthy Vegan Sandwich Recipes
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 303.5 calories, Carbohydrate 38.1 g, Fat 11 g, Fiber 5.5 g, Protein 13.8 g, SaturatedFat 1.3 g, Sodium 497.7 mg, Sugar 13.2 g
PULLED BBQ-CHICKEN SANDWICHES
Chicken thighs are seared until golden, then simmered with beer and an easy homemade BBQ until irresistibly tender. To assemble these hearty sandwiches, layer the meats and our Shredded-Carrot-and-Cabbage Coleslaw on squishy buns for a satisfying crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 2h20m
Number Of Ingredients 12
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
Make and share this Pulled Seitan BBQ Sandwich recipe from Food.com.
Provided by That is Dr House to
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 204.1, Fat 6.6, SaturatedFat 1.1, Sodium 590.8, Carbohydrate 31.6, Fiber 2.4, Sugar 7.7, Protein 5.5
BBQ LUSCIOUS SEITAN SANDWICH
Make and share this BBQ Luscious Seitan Sandwich recipe from Food.com.
Provided by That is Dr House to
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 137.8, Fat 2.4, SaturatedFat 0.5, Sodium 295.6, Carbohydrate 25.8, Fiber 3.9, Sugar 3.1, Protein 5.4
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