Since going vegan, I’ve spent many hours in my kitchen trying to create a good BBQ “beef” sandwich…one that any self-respecting Texan could be proud of. Well—after years of trying, I think I finally got it! The recipe is quite elaborate (and will definitely test your patience), but I guarantee these sandwiches will be a hit at your next pool party!
Eddie G's BBQ “Beef” Sandwiches
1 cube Not-Beef bouillon
1 tablespoon tahini
1 teaspoon vegan Worcestershire sauce
1 teaspoon liquid smoke
3/4 cup warm water
1 cup vital wheat gluten
3 cubes Not-Beef bouillon
6 cups water
In a large bowl, combine 1 bouillon cube, tahini, Worcestershire, liquid smoke, and 3/4 cup warm water. Mix well. Add wheat gluten and knead until well combined. Cut uncooked seitan into 6 even chunks.
In a large pot, boil 6 cups water and 3 bouillon cubes. Place cuts in boiling broth. Lower heat, and simmer for 45 minutes. Drain cooked seitan and refrigerate overnight.
1/4 cup onion
3 cloves garlic
15 oz. can tomato sauce
1/4 cup water
1 tablespoon canola oil
2 tablespoons liquid smoke
1/4 cup apple cider vinegar
1/4 cup molasses
1/4 cup evaporated cane sweetener
1 tablespoon vegan Worcestershire sauce
2 teaspoons Tabasco sauce
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (optional...but not really)
In a food processor, purée onion, garlic, and tomato sauce. Place all ingredients in a large saucepan and simmer on low heat for 30-45 minutes, whisking often. Store sauce in refrigerator overnight.
Cut seitan chunks into thin slices. Sautée cuts in a large skillet until almost crisp. Pour entire batch of sauce over seitan and lower heat. Simmer on low heat for 10-15 minutes, stirring occasionally.
Lightly grill or toast 12 slices of white bread. Dress 6 slices with vegan mayo and pickles, and the other 6 with BBQ. The recipe easily makes 8 sandwiches, but I like a big ol’ Texas-sized ‘wich to pair with an ice-cold Texas beer!