Bbqflavoredseitan Recipes

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.

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.

BARBECUED SEITAN BRISKET ALA CHEF CHAD SARNO

Steps:

• Preheat oven to 375 degrees F.
• For the wet batch(make twice- you'll need to mix this up twice, I know, it's a big pain:.
• Whisk all above ingredients well, then in a separate bowl mix the dry batch. You will be making 2 separate wet batches.
• Then mix dry batch separately.
• Once you have the wet and dry batches mixed separately and thoroughly, then mix both batches together(one wet and one dry).
• Knead for 3-5 minutes until it is all is mixed and elastic in texture, like a very firm dough. Add the reserved 1/2 cup of gluten if the mixture is too wet.
• With your hands, shape it into a loaf pressing to be no thicker than 1 to 1 1/2 inch thick.Now you¹re ready to bake it. I used a deep 9 X 13 inch pan (like a lasagna pan). There's a lot of braising liquid, so you need a pan that's deep enough so it doesn't spill into the oven.
• For the braising liquid, make another bowl of the wet batch liquid as listed above, and pour into a very large & deep baking/roasting pan--a 9 X 13 inch with deep sides. Place the seitan loaf in the center and bake at 375 degrees for 20 minutes, flip it--very carefully, baste with liquid and continue to bake for 20 more minutes. I then needed to cook for an additional 20 minutes at 375 degrees--total 60 minutes. Then I lowered the oven to 325 degrees & finished baking for about 20 more minutes, until the braising liquid had thickened into a nice glaze.
• Here's what the Chef advised: Continue this process until most of the liquid has thickened up as a glaze and the seitan is firm to the touch. Allow it to sit and firm up before use.
• When it had cooled, I covered it in foil--and refrigerated it overnight to firm up. Then I cut it into 4 large pieces--to freeze what I wasn't going to use right away. It slices beautifully when it's frozen--and is just slightly defrosted.
• Makes delicious "bbq brisket" sandwiches--maybe add extra bbq sauce or some of the glaze & serve on a delicious bun. My family LOVED it as a Reuben, grilled with a panini press, with no-fat Russian dressing, sauerkraut, & a little Daiya mozzarella cheese---or with cole slaw, Daiya, & Russian dressing.
• Let me know how it turns out. Can use it for fajitas, stir-fries--etc.
• Healthy Librarian's Notes.
• The Reuben is best with real caraway-seeded deli rye, or TJ's or Alvarado Street Bakery's Caraway Sprouted Rye Bread.
• Assemble the sandwiches for grilling. We used a little Daiya Mozzarella--and it works best to first warm up the sliced brisket for one sandwich, topped with about 2-4 tablespoons of Daiya, in the microwave before grilling the sandwich. This way the cheese easily melts, & the brisket warms up before you grill the sandwich. Otherwise it takes too long to get the brisket warm & the cheese melted while grilling the sandwich.
• Each sandwich has sauerkraut & is spread with with either brown deli mustard, or homemade no-oil Russian Dressing.
• We grilled them without oil on a non-stick grill pan (any pan will do), & used a heavy panini weight to press them down.
• My new version of No-Fat Crazy Creamy Chia Russian Dressing:.
• Mix all the ingredients in a high-speed blender until well-blended, about 1 1/2 minutes.
• When it's done, remove from the blender & add about 2 tablespoons of ketchup (enough to give it that salmon Thousand Island Dressing color) & 1 to 2 tablespoons of pickle relish to the mayo.
• Make ahead & let this gel about 15 minutes.
• Refrigerate leftovers.

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!