Wednesday, 16 September 2015

BBQ Pulled Seitan




This would be great for a sunny, early Autumn barbecue, but you could always save this recipe for Bonfire Night. It seems like ages ago (it was!) since I made this, but I couldn't resist sharing. I've noticed "pulled" things have even crept into UK restaurant chains lately so this is a timely vegan alternative. Another idea would be to use spaghetti squash, but remember it's not a rich source of protein like seitan is.

You'll need:
Seitan made with 1kg unbleached organic white bread flour; see here  for how to do this. You'll need to include the boiling in broth stage too, to ensure the seitan is tender.

BBQ sauce:
1tsp tamarind concentrate
4 tabs tomato purée
3 tabs agave
2-3 tsps gaur/raw sugar
1 1/2 tsps sea salt/ Himalayan pink salt
1tab tamari sauce
1tab smoked paprika
1/3tsp black pepper
A pinch of compound hing
A pinch of red chilli powder
  • Make the seitan, boil and shred into thin strips with a knife. If you use a grater, you'll get a much more mince-like texture.
  • Mix the sauce ingredients together, blending with a balloon whisk over a low heat.
  • Meanwhile, grill your seitan strips.
  • Mix with the sauce and serve hot or cold in buns.





4 comments:

  1. I am bookmarking this recipe to make Sarojini, its fab. Your right 'pulled' pork if creeping its way into the UK food scene, but I also noted the vegan version made with Jackfruit, which I am hoping to make soon too, but the seitan one I have seen recently at a veg cafe in Cardiff so its good to see your version and I can try it at home, hopefully not too long - and Bonfire week may be the time to try it out. Thanks for sharing.

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    Replies
    1. Thanks, I hope you like if you try it. Where can you get jackfruit? I'd love to try that too.

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    2. I've found it mostly in Bangladeshi green grocers in larger cities.

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  2. This looks Great!!!!
    http://MyBlissfulJourney.com

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