As someone who does not eat beef or pork, I really miss BBQ. There is a cafe in downtown Austin that makes a vegetarian BBQ sandwich, and I've always been curious how they make it. I found this recipe online at VegetarianTimes.com and the results were to die for. I had to physically restrain Mr. Kitchin from eating three servings (because it only makes four and I want some tomorrow!). I served mine with some Baked Lays and a small bowl of BBQ sauce for dipping. Just an FYI - the sauce is pretty zippy, so if you can't handle spice I'd go easy on the Tabasco when making it.
Ingredients:
- 1 Lb. Seitan, Cut into Thin Strips
- 1 Cup Cider Vinegar
- 2/3 Cup Low-Sodium Ketchup
- 1/4 Cup Yellow Mustard
- 3 Tbsp. Dark Brown Sugar
- 1 Tbsp. Molasses
- 2 Tsp. Hot Sauce/Tabasco
- 2 Tsp. Black Pepper
- 1 Tsp. Salt
- 4 Wheat Hamburger Buns
- 8 Pickle Chips
- 1 Cup Cole Slaw (Recipe Follows)
Directions:
- Mix together vinegar, ketchup, mustard, sugar, molasses, hot sauce, salt, and pepper and heat in medium-sized sauce pan over medium heat.
- Bring to a simmer and cook for five minutes, stirring frequently.
- Remove 1 cup of sauce and set aside.
- Add seitan strips to pan and cook for 10 minutes (sauce will reduce drastically).
- Spoon 1/4 of BBQ mixture onto bun and top with 1/4 cup coleslaw and two pickle chips.
- Serve with extra sauce (that you set aside earlier) for dipping.
Coleslaw Ingredients:
- 1 Bag Shredded Coleslaw
- 1/4 Cup Cider Vinegar
- 1/4 Cup Sugar
- 1/4 Cup Fat-Free Mayo
- 1 Tsp. Celery Salt
Directions:
- Mix all ingredients together until well combined.
- Makes 8 servings.
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