Bbq Seitan And Coleslaw Sandwich Recipes

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PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW

Provided by Amanda Freitag

Categories     main-dish

Time 9h45m

Yield 15 sandwiches

Number Of Ingredients 23



Pulled Pork Sandwich with BBQ Sauce and Coleslaw image

Steps:

  • For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
  • Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
  • For the pulled pork: Preheat the oven to 275 degrees F.
  • Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
  • Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
  • If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
  • For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
  • Serve the pulled pork on buns topped with coleslaw.

1 1/2 cups ketchup
1/2 cup yellow mustard
1/2 cup packed dark brown sugar
3 medium garlic cloves, finely chopped
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
2 tablespoons Cajun seasoning
1 yellow onion, thinly sliced
4 medium cloves garlic, crushed
2 cup chicken stock or low-sodium chicken broth
3 tablespoons Cajun seasoning
1 tablespoon packed dark brown sugar
One 4 1/2- to 5-pound boneless or bone-in pork shoulder (also known as pork
butt), twine or netting removed
1/2 head green cabbage, finely shredded
1/2 head red cabbage, finely shredded
2 large carrots, finely shredded
1/2 red onion, finely sliced
3/4 cup mayonnaise
3 tablespoons cider vinegar
2 tablespoons sugar
Salt and freshly ground black pepper
15 soft hamburger buns

BBQ SEITAN AND COLESLAW SANDWICH

From Veganomicon. Time does not include making the seitan or BBQ sauce. I used Simple Seitan (Recipe #340765) & Backyard Barbeque sauce (Recipe #340508). I tend to make a lot of seitan & sauce about twice a year, then freeze it so I can make this (& other seitan dishes) quickly during the week. Since I'm not vegan, I usually use pre-made coleslaw with dairy on this.

Provided by Eat Your Vegetables

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12



BBQ Seitan and Coleslaw Sandwich image

Steps:

  • Prepare the Slaw. Whisk together dressing ingredients (mayonnaise to mustard powder), add the cabbage and carrot. Toss to combine, cover tightly and refrigerate until use.
  • Pour the BBQ sauce in a pie plate or shallow bowl. Heat a cast iron grill pan over medium heat and brush generously with peanut oil.
  • Place a layer of sliced seitan on the grill, brush with more peanut oil, and grill on each side for about 3 minutes until browned and sizzling. Use metal tongs to turn the seitan; grill in two batches. When cooked, toss in the BBQ sauce to coat.
  • Brush the grill with a little extra oil and grill the sauce-covered seitan in two batches, turning strips once. The strips should be slightly browned and some of the edges just beginning to crisp when it's ready to remove from the pan. Place the seitan back in pie plate or bowl; if nor serving right away, cover with aluminum foil and keep warm in the oven.
  • Slice the rolls in half horizontally, spread with mayonnaise or drizzle on extra BBQ sauce if desired. Pile on the slaw, top with seitan, and press down top half of rolls. Cut in half and serve.

Nutrition Facts : Calories 259.4, Fat 6, SaturatedFat 1.1, Cholesterol 1.5, Sodium 1280, Carbohydrate 43.9, Fiber 4.4, Sugar 10.8, Protein 8

1/4 cup vegan mayonnaise
2 tablespoons plain soymilk
1 tablespoon lemon juice
1 pinch white pepper
1 pinch dried dill (optional)
1 pinch mustard powder
3 cups cabbage, finely shredded
1 carrot, finely shredded
1 lb seitan, sliced into 1/2-inch thick strips
2 cups backyard barbecue sauce or 2 cups your favorite prepared barbecue sauce
oil, for grilling
4 large sandwich buns

BBQ LUSCIOUS SEITAN SANDWICH

Make and share this BBQ Luscious Seitan Sandwich recipe from Food.com.

Provided by That is Dr House to

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6



BBQ Luscious Seitan Sandwich image

Steps:

  • Note you can use more mayo than 2 tbsps. Add to taste.
  • In small saucepan, combine the seitan, BBQ sauce, water over med heat. Reduce to low heat and simmer for 10 minutes adding more water if liquid evaporates. Remove from heat and set aside.
  • In bowl combine mayo and sprouts. Spread over one slice of bread or bottom of bun.
  • Top with seitan.
  • Add second slice of bread or top of bun. Serve.

Nutrition Facts : Calories 137.8, Fat 2.4, SaturatedFat 0.5, Sodium 295.6, Carbohydrate 25.8, Fiber 3.9, Sugar 3.1, Protein 5.4

8 ounces seitan, thin sliced
4 tablespoons smoky mesquite barbecue sauce
3 tablespoons water
2 tablespoons vegan mayonnaise or 2 tablespoons mayonnaise
4 tablespoons beans or 4 tablespoons alfalfa sprouts
4 slices fresh whole grain bread or 4 slices buns

BBQ BEEF BRISKET SANDWICHES WITH COLESLAW

Two hands (and napkins) required here. That's what it takes to get a hold of this beefy BBQ brisket and coleslaw-filled sandwich dripping with sauce.

Provided by My Food and Family

Categories     Lunch

Time 3h30m

Yield 12 servings

Number Of Ingredients 9



BBQ Beef Brisket Sandwiches with Coleslaw image

Steps:

  • Heat oven 350ºF.
  • Cut half the onion into thin slices; place in large bowl. Add cabbage; mix lightly. Mix dressing and 2 Tbsp. barbecue sauce until blended. Add to cabbage mixture; toss to coat. Refrigerate until ready to use.
  • Heat oil in large skillet on medium heat. Add meat; cook 5 min. or until evenly browned on both sides, turning after 3 min. Transfer to 13x9-inch baking dish sprayed with cooking spray. Chop remaining onion piece; sprinkle over meat. Mix broth, 1/2 cup of the remaining barbecue sauce and garlic; pour over meat. Cover.
  • Bake 2-1/2 to 3 hours or until meat is done (160ºF). Remove from heat. Let stand 10 min. Shred meat; place in large bowl. Add remaining barbecue sauce; toss to coat.
  • Fill each roll with 1/2 cup meat mixture and 1/3 cup coleslaw just before serving.

Nutrition Facts : Calories 400, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g

1 red onion, divided
2 cups each shredded green and red cabbage
1/4 cup MIRACLE WHIP Dressing
1 bottle (19.5 oz.) HEINZ BBQ Sauce Texas Bold & Spicy, divided
1 Tbsp. oil
1 beef brisket (3 lb.), trimmed
1 can (14.5 oz.) fat-free reduced-sodium beef broth
2 cloves garlic, minced
12 kaiser rolls, partially split

PULLED SEITAN BBQ SANDWICH

Make and share this Pulled Seitan BBQ Sandwich recipe from Food.com.

Provided by That is Dr House to

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12



Pulled Seitan BBQ Sandwich image

Steps:

  • Heat oil over med heat and add onion then saute 7 minutes. Add the garlic and cook one minute more.
  • Stir in the sauce and cook 3 minutes then add horseradish, molasses, vinegar, lemon zest and 1/2 cup water. Simmer over low heat for 30 minutes. Stir occasionally.
  • Fold in Seitan. Then fill buns with BBQ and top with coleslaw if you like.
  • Serve with hot sauce on the side.

Nutrition Facts : Calories 204.1, Fat 6.6, SaturatedFat 1.1, Sodium 590.8, Carbohydrate 31.6, Fiber 2.4, Sugar 7.7, Protein 5.5

2 tablespoons olive oil
1 small onion, chopped
1/4 cup garlic clove, minced
15 ounces tomato sauce
1 tablespoon horseradish
2 teaspoons molasses
2 teaspoons cider vinegar
1 teaspoon lemon zest
1/2 cup water
16 ounces seitan, shredded
6 sandwich buns
hot sauce, to taste

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