BBQ Rx

After the seemingly endless stretch of Meat Week from January into February, I decided it was time to take stock of the meals I enjoyed. I sampled some truly delicious pinto beans, crunched down on some freshly fried okra and savored a crispy and saucy chicken down to the bone. I did not, however, have the chance to explore any vegetarian barbeque options as I had hoped to. I decided that this was something that must be remedied, and fast. But I needed to do some research…

It became immediately apparent that the meat replacement I should be working with was seitan (say-Tahn). While barbequed tofu certainly has its place, seitan has more of a meat-like texture, a little chewier and stringy which, in this case, is a good thing. Seitan is basically wheat gluten, made by washing wheat flour dough with water until all the starch dissolves, leaving the insoluble gluten as a gummy mass. I promise you that the end result (i.e.- cooked and flavored seitan) is much more appetizing than the above description would lead you to believe.

Now, I realize that I’m venturing into potentially unfriendly waters here because people are serious about their barbeque, but I don’t intend for this mock-meat recipe to make a case against any of your traditions (although the accompanying, traditional slaw recipe is excellent with mock and real barbeques alike). Rather, I hope that if you ever find yourself in need of a meat-ternative as I did, you’ll give it a shot. And then you can go back to your baby back ribs.

Pulled “Pork” BBQ Sandwiches
Makes 4 sandwiches.

4 kaiser rolls, split
2 tbsp. butter, divided
10 oz. seitan
1 medium onion, sliced
½ c. barbeque sauce
1 tbsp. soy sauce
1 tbsp. apple cider vinegar
salt and pepper
hot sauce (optional)

Drain seitan on paper towels and blot off any extra liquid. Using a very sharp knife, shred the seitan into bite-sized pieces.

In a large skillet, melt 1 tbsp. of butter. Add onion and cook until translucent, about 6-7 minutes. Add the seitan, barbeque sauce, soy sauce, vinegar and hot sauce (if using) to taste. Simmer for about 10-15 minutes, or until sauce is thickened. Season with salt and pepper.

In a toaster oven or under the broiler, toast the rolls until just browned. Spread with remaining 1 tbsp. of butter, then top with seitan mixture and slaw. Serve immediately.

Classic Southern Slaw
Enough to top 4 sandwiches.

6 oz. bagged slaw mix
½ c. mayonnaise
3 tbsp. sour cream
2 tsp. apple cider vinegar
2 tsp. honey
1 tsp. sugar
½ tsp. ground mustard
½ tsp. celery salt
1 tbsp. chopped fresh flat-leaf parsley
salt and freshly ground black pepper

In a medium bowl, whisk together all ingredients except the slaw mix. Add the slaw mix and toss to combine. Adjust seasonings to taste. Refrigerate 30 minutes before serving.