Barbecue Seitan Recipes

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.

BBQ FLAVORED SEITAN

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!

HOMEMADE SEITAN BARBECUE (BBQ) RIBS - VEGAN

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.

BARBEQUE SEITAN AND BLACK BEAN BURRITOS

Steps:

• In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, green onions, garlic, habanero, and bell pepper until onions become translucent. Add seitan and saute another 5 minutes. Add black beans and tomatoes. Heat through.
• In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, and 1 cup barbecue sauce.
• Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside.
• In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish and pour more barbecue sauce on top of them. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes.

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.

THE BEST VEGAN BARBECUE SEITAN WINGS

Steps:

• To make the seitan wings, stir together the vital wheat gluten, garlic powder, and salt in a large bowl.
• Slowly stir in the broth, and when the gluten becomes too hard to stir, knead it with your hands until the seitan comes together and forms a ball.
• Bring a large pot of salted water to a boil over high heat. Pull tiny pieces of seitan from the dough ball and drop them in the water. Continue this process until all the dough is used. (The seitan will expand; the smaller the pieces you pull off, the better.)
• Boil the seitan, reducing the heat if needed, for 30 minutes. Drain the pot and let the seitan cool completely.
• While the seitan cools, preheat the oven to 375°F (191°C).
• When the seitan pieces are cool enough to handle, squeeze as much liquid out of them as possible with your hands. Place the wings on a medium baking sheet. Drizzle the oil onto the wings and toss to coat them.
• Bake the wings for 20 minutes, flip them and bake for 20 to 25 minutes more, or until they are brown and firm.
• When the wings are almost done, make the barbecue sauce. In a small saucepan over medium-low heat, whisk together the tomato sauce, vinegar, maple syrup, mustard, brown sugar, onion powder, garlic powder, salt, and cayenne pepper. Bring the sauce to a simmer, reduce the heat to low and simmer for 10 to 15 minutes. Taste and adjust the seasonings. Remove the saucepan from the heat
• When the wings are done, toss them in the barbecue sauce and serve them topped with the chives (if using).