BARBECUED SEITAN

SERVES 4 SANDWICHES

FOR THE SAUCE

1 tbsp (15 ml) olive oil, divided

1⁄3 cup (53 g) (1.9oz) chopped onion

3 cloves garlic, chopped

1 can (15 ounces, or 425 g) tomato sauce

1 can (6 ounces, or 170 g) tomato paste

1⁄3 cup plus 1 tbsp (90 g) (3.2oz) packed brown sugar

2 to 3 tbsp (40 to 60 g) (1.4 to 2.1oz) molasses

2 tbsp (30 ml) vegan Worcestershire sauce

1 tbsp plus 1 tsp (20 ml) liquid smoke

1 tbsp (8 g) (0.28oz) chili powder

1 tbsp (15 g) (0.53oz) Dijon mustard

1 tsp fine sea salt

1⁄2 tsp ground black pepper

1⁄2 to 1 tsp cayenne pepper, or to taste

FOR THE SANDWICHES

4 seitan cutlets or tempeh, (store bought)

1 tbsp (15 ml) olive oil

1⁄2 of a small onion, thinly sliced

1⁄2 of a small bell pepper (any colour), thinly sliced

4 burger buns or crusty rolls, split and toasted

2 tbsp (28 g) (0.99oz) vegan mayonnaise, optional

NUTRITIONAL VALUES

Calories: 697kcal
Fat: 27.4g (4.7g S.Fat)
Carbs: 81.5g
Protein: 41.9g
Sugar: 17.3g
Sodium: 1496mg

METHOD

To make the sauce:
In a medium-sized saucepan, heat 1 tbsp (15 ml) oil over medium heat. Cook for 5 minutes, stirring occasionally, until the onion is translucent. Cook for 1 minute after adding the garlic. Stir in the tomato sauce and cayenne pepper until well combined. Bring to a boil, then turn down to a low heat.

Cook, stirring occasionally, for 30 minutes. The sauce should be thick enough to leave surface trails. Cook for a longer period if you want a thicker sauce. Place the sauce in a blender and puree until smooth.

To make the sandwiches:
Using a sharp knife, cut the cutlets into thin strips. In a large skillet over medium-high heat, heat the oil. Cook for 6 to 8 minutes, stirring occasionally, until the seitan is browned. Cook for 2 minutes, or until the onion and bell pepper are slightly crisp. Reduce the heat to low and stir in the sauce to taste.

Cook for 3 minutes to combine and evenly heat. Distribute the mayonnaise evenly over the bottom buns. Distribute the mixture among the buns and cover with the tops. Extra sauce can be stored in the refrigerator for up to a week or frozen for up to two months.