BBQ Seitan Sammich

I’ve never been a huge BBQ fan, but Sunday was a great day for grilling and Amy decided it was high time for me to give BBQ another chance.

So I whipped up another batch of seitan chik’n cutlets and we scoured the internets for BBQ sauce recipes. You know who’s awesome at grilling and BBQing? Vegan Dad! Holy crap is there some BBQ action there. We went with the Memphis BBQ Tofu recipe, subbing seitan for the tofu. It was a little sweeter than I like my BBQ sauce, but was delicious nonetheless–and much better than the sauces of yore. Anything with whiskey in it rates high in my book (you may want to test your whiskey…then test again for good measure…I like to test mine on ice).


#1 Amy Love on 05.06.10 at 1:36 am

Wow! That seitan recipe you posted looks amazing… I will have to try it! Are all the fresh herbs totally necessary? They can get pricey 🙁 Seitan rocks <3

#2 mark on 05.06.10 at 12:53 pm

Hey Amy, you can use dry herbs too. We grow herbs (mostly outside, but a few in a window) and they just came back to life–so I’m on a bit of a fresh herb kick. But I don’t think using dry herbs would affect the flavor too much. Be sure to save the broth too–it makes an awesome soup base!

#3 chow vegan on 05.07.10 at 1:26 am

Yum, yum, yum! That looks amazing! Vegan Dad is definitely the man for BBQ. 🙂

#4 Amy Love on 05.10.10 at 3:08 am

Awesome! Thanks for the quick response… I too am growing some herbs, but not all the ones you listed… Gonna have to try this!

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