Vegetarian Barbecue Sandwichesslow Cooker Recipes

SLOW-COOKER BRISKET SANDWICHES

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.
• Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.
• Serve on brioche halves with coleslaw; drizzle with the cooking liquid.

SLOW-COOKER FREEZER-PACK BBQ CHICKEN SANDWICHES

Steps:

• Combine the chicken, ketchup, vinegar, sugar, molasses, Worcestershire, mustard, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large resealable plastic bag and shake to combine. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking.
• Pour the contents of the plastic bag in a 6-quart slow cooker. Cook on low until the meat is tender, 5 to 7 hours. Shred the chicken with a fork and toss it in the cooking liquid.
• Divide the chicken among the 4 buns and top with coleslaw and pickles. Serve with potato chips.

SLOW-COOKED BARBECUED BEEF SANDWICHES

Steps:

• Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired and seasonings. Pour over beef., Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid., Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary.

VEGETARIAN BARBECUE SANDWICHES(SLOW COOKER)

Steps:

• For the Ancho Paste:.
• Place the chilies in a small pot and cover with water.
• Cook over medium-low heat until soft, about 15 minutes.
• Blend with the water to make this delicious, dark paste. If using chipotle peppers in sauce, blend in food proccesor and add water if needed to make a paste.
• For the Barbecue Sauce:.
• Sauté the onion until brown, 5-7 minutes, then add the garlic and cook for an additional 2 minutes.
• Deglaze the pan and place all the ingredients in a slow cooker. Stir, then blend with a hand-held blender. (If you don�t have a hand-held blender, combine the ingredients in a regular blender before placing them in the slow cooker.).
• Cook at the medium-heat setting for at least 1 hour. The sauce is best, however, when slow-cooked at the low-heat setting for 8 hours�the longer the shredded gluten cooks with the barbecue sauce, the better. Stir occasionally.
• For the Wheat Gluten:.
• In a large bowl, combine the dry ingredients. Add the wet ingredients and knead until most of the liquid is absorbed. (I like to keep a little extra wheat gluten on the side to absorb any excess liquid.).
• Place in an oiled baking dish and bake for 25 to 30 minutes at 350°F Remove from the oven and cool.
• Cube, then place in a blender and pulse to shred. (Don�t worry about making this perfect. Just worry about overusing the blender because that will create wheat-gluten mush.).
• Combine with the Barbecue Sauce. Cook in a slow cooker set at medium heat for at least 1 hour.
• To Serve:.
• Place on your favorite sandwich buns (big, toasted buns with poppy seeds look great), or serve alone.
• Makes 4 servings.