Prep 15 mins
Cook 15 mins
This is a tangy mustard based sauce distictive of the Carolinas. This recipe makes 2 cups of sauce, leaving plenty to serve on the side. For crunch on your sandwiches, use coleslaw(homemade or storebought). Adapted from Vegetarian Times magazine(May/June 2010). You can use the tempeh, veggie chicken strips, or even tofu as the "meat" instead of the seitan.
- 1 cup apple cider vinegar
- 2⁄3 cup ketchup (recommended Heinz no salt added ketchup)
- 1⁄4 cup yellow mustard
- 3 tablespoons dark brown sugar (or light brown sugar)
- 1 tablespoon molasses (if using light brown sugar add 1 more tbls. molasses)
- 2 teaspoons louisiana style hot sauce
- 2 teaspoons black pepper
- 1 teaspoon salt
- 12 ounces seitan, cut into thin strips (or use tempeh, veggie chicken strips, or even tofu)
- 4 whole wheat hamburger buns
- 12 pickle chips (optional)
- 1 cup prepared Coleslaw (optional)
- Bring vinegar, ketchup, mustard, brown sugar, molasses, hot sauce, pepper and salt to a simmer in a saucepan over medium heat.
- Cook 5 minutes. Transfer 1 cup of the sauce to a bowl, and set aside.
- Add seitan to saucepan and cook 10 minutes.
- Divide among buns.
- Serve with coleslaw, pickle chips and extra sauce. Enjoy!