Barbecued Seitan Recipe
FOR THE SAUCE:
1 tablespoon (15 ml) olive oil, divided
⅓ cup (53 g) chopped onion
3 cloves garlic, chopped
1 can (15 ounces, or 425 g) tomato sauce 1 can (6 ounces, or 170 g) tomato paste
⅓ cup plus 1 tablespoon (90 g) packed brown sugar
2 to 3 tablespoons (40 to 60 g) molasses
2 tablespoons (30 ml) vegan Worcestershire sauce
1 tablespoon plus 1 teaspoon (20 ml) liquid smoke
1 tablespoon (8 g) chili powder
1 tablespoon (15 g) Dijon mustard
1 teaspoon fine sea salt
½ teaspoon ground black pepper
½ to 1 teaspoon cayenne pepper, or to taste
FOR THE SANDWICHES:
4 seitan cutlets or tempeh, (store bought)
1 tablespoon (15 ml) olive oil
½ of a small onion, thinly sliced
½ of a small bell pepper (any colour), thinly sliced
4 burger buns or crusty rolls, split and toasted
2 tablespoons (28 g) vegan mayonnaise, optional
1To make the sauce: Heat 1 tablespoon (15 ml) of oil in a medium-size saucepan over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until translucent. Add the garlic and cook for 1 minute. Add the tomato sauce through the cayenne pepper, stirring well to combine. Bring to a boil, and then reduce the heat to a simmer.
2Cook for 30 minutes, stirring occasionally. The sauce should be thick enough to leave trails in the surface. For a thicker sauce, cook longer. Transfer the sauce to a blender and process until smooth.
3To make the sandwiches: Slice the cutlets into thin strips. Heat the oil in a large skillet over medium-high heat. Cook the seitan for 6 to 8 minutes, stirring occasionally, until browned. Add the onion and bell pepper and cook for 2 minutes, so the pepper remains slightly crisp. Reduce the heat to low and add the sauce, as desired.
4Cook for 3 minutes to combine and heat throughout. Spread the mayonnaise evenly on the bottom buns. Divide the mixture on the buns and put the tops on. Extra sauce can be refrigerated for up to 1 week or frozen for up to 2 months.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.