Posted on: September 16, 2015 Posted by: Joven Comments: 0

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.

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