Vegan Barbecue "Beef" Sandwiches
Enjoy these smoky and hearty Vegan Barbecue "Beef" Sandwiches, served on crusty rolls and topped with your favorite coleslaw!
Equipment
- Mixing bowls
- wooden spoon
- Fork
Ingrediënten
For the seitan:
- 1½ cups 216 g vital wheat gluten flour
- ½ cup 60 g whole wheat flour
- ¼ cup 30 g nutritional yeast
- 1 cup 160 g diced yellow onion
- ½ cup 120 ml water
- ¼ cup 60 ml steak sauce
- 2 tablespoons 33 g tomato paste
- 1 tablespoon 15 g prepared Dijon mustard
For the barbecue broth:
- 2 cups 470 ml vegetable broth
- ½ cup 110 g packed brown sugar
- 2 tablespoons 14 g paprika
- 2 tablespoons 16 g onion powder
- 2 tablespoons 16 g garlic powder
- 1 tablespoon 7 g black pepper
- 1 teaspoon cayenne powder
- 1 teaspoon liquid smoke
- 1 teaspoon ground cumin
For serving:
- 4 crusty French rolls
Instructies
To make the seitan:
- Combine the vital wheat gluten flour, whole wheat flour, and nutritional yeast in a mixing bowl.
- In a separate bowl, mix the diced onion, water, steak sauce, tomato paste, and Dijon mustard.
- Add the wet ingredients to the dry and knead into a dough.
- Let stand for 20 minutes.
To make the barbecue broth:
- Combine all broth ingredients in a large pot and bring to a boil.
- Divide the seitan dough into 4 pieces and drop into the boiling broth.
- Reduce the heat to a simmer, cover, and cook for 30 minutes, stirring often to prevent sticking.
To assemble:
- Remove the seitan from the broth and shred it using a fork.
- Cut the French rolls in half, pile the shredded "beef" onto each roll, and top with coleslaw or your favorite toppings.
Notes / Tips / Wine Advice:
Wine advice:
Pair with a fruity red wine like Grenache or a crisp rosé to complement the smoky flavors.
Nutritional Information
Calories: 310 kcal | Carbohydrates: 48 g | Protein: 20 g | Fat: 5 g | Sugar: 15 g | Salt: 2.8 g
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