45 minutes
A delicious sandwich made with smokey seitan and tangy slaw, perfect for a hearty meal.
Silken Mayo Dressing
cups
Purple Cabbage, finely shredded
cups
White Cabbage, finely shredded
cups
Carrot, peeled and finely shredded
each
Dried Dill, optional
pinches
Vegan Mayonnaise
cups
Plain Soy Milk
tablespoons
tablespoons
White Pepper, to taste
pinches
Mustard Powder, to taste
pinches
Simple Seitan, sliced into 0.5-inch-thick strips
0 recipe
Backyard BBQ Sauce, or favorite prepared BBQ sauce
cups
for grilling
Hearty Sandwich Rolls, or sliced baguettes
each
Vegan Mayonnaise
optional
1. Prepare the Slaw
If you're making the slaw dressing from scratch, whisk together the vegan mayonnaise, soy milk, lemon juice, white pepper, and mustard powder in a large plastic bowl until smooth. Then, add the shredded cabbage, carrot, and a pinch of dried dill if you're using it. Toss everything together until the vegetables are well-coated with the dressing.
2. Grill the Seitan
Pour your BBQ sauce into a shallow bowl. Heat a cast-iron grill pan over medium heat and brush it lightly with peanut oil. Place the seitan strips on the grill pan and cook them for about 3 minutes on each side, until they are nicely browned and sizzling.
3. Coat and Grill Seitan with Sauce
Once the seitan is grilled, toss it in the BBQ sauce to ensure it is fully coated. Then, brush the grill pan with a bit more peanut oil and return the sauce-covered seitan to the pan. Grill it until the edges start to crisp up and the sauce caramelizes.
4. Assemble the Sandwiches
Slice your rolls or baguettes and spread a layer of vegan mayonnaise on each half if desired. Add a generous portion of the tangy slaw, followed by the smokey seitan strips. If you like, you can drizzle a bit more BBQ sauce over the seitan for extra flavor. Press the sandwich together gently to ensure all the layers stay in place.
5. Keep Warm
If you aren’t serving the sandwiches immediately, cover the seitan with aluminum foil and keep it warm in the oven.
Use high-quality or homemade seitan and slice it uniformly for even cooking. Allow sufficient marinating time, ideally overnight, for the seitan to absorb the smoky flavors.
Adjust the smokiness in your marinade to preference using liquid smoke and smoked paprika. Remember, a small amount of liquid smoke is potent.
Use a mandoline for even slicing of slaw ingredients and aim for a balance of tangy, sweet, and salty in the dressing.
Choose a sturdy, artisanal bread that will not get soggy. Toasting the bread adds texture and helps contain the fillings.
Achieve a good sear on the seitan using a cast-iron skillet or heavy-bottomed pan without overcrowding for the best texture.
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