BBQ "Beef" Sandwiches

During my days in Denton (when I was an omnivore—and a much bigger guy), I was a regular at almost every local BBQ joint. I’m not kidding. So that’s probably why old friends find it hard to believe I went vegan. And who can blame them? Many of those guys witnessed me loading up my plate at Metzler’s with all meat, drowning it in BBQ sauce, slapping it on Texas toast, and dipping it in mayonnaise…on a daily basis (not a pretty picture)! But what my old pals don’t seem to realize is that it wasn’t the meat I loved—it was the combination of all of those Texas tastes I was after.

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

Day 1:

Beef-Style Seitan

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.

BBQ Sauce

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.


Day 2:

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!