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    You are in: Home / Recipes / Vegetarian Barbecue Sandwiches(Slow Cooker) Recipe
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    Vegetarian Barbecue Sandwiches(Slow Cooker)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    45 mins

    1 hrs 30 mins

    Sharon123's Note:

    This gluten recipe is very versatile, so you can swap different oils and different herbs, such as oregano or basil. For thicker gluten, try adding a teaspoon of tahini. You can also use different chili pastes for the barbecue sauce or simply leave out the chili paste entirely. Adapted from Jason Wyrick, courtesy of GoVeg!

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    Units: US | Metric

    For the Ancho Chile Paste

    For the Barbecue Sauce

    For the Wheat Gluten


    1. 1
      For the Ancho Paste:.
    2. 2
      Place the chilies in a small pot and cover with water.
    3. 3
      Cook over medium-low heat until soft, about 15 minutes.
    4. 4
      Blend with the water to make this delicious, dark paste. If using chipotle peppers in sauce, blend in food proccesor and add water if needed to make a paste.
    5. 5
      For the Barbecue Sauce:.
    6. 6
      Sauté the onion until brown, 5-7 minutes, then add the garlic and cook for an additional 2 minutes.
    7. 7
      Deglaze the pan and place all the ingredients in a slow cooker. Stir, then blend with a hand-held blender. (If you don�t have a hand-held blender, combine the ingredients in a regular blender before placing them in the slow cooker.).
    8. 8
      Cook at the medium-heat setting for at least 1 hour. The sauce is best, however, when slow-cooked at the low-heat setting for 8 hours�the longer the shredded gluten cooks with the barbecue sauce, the better. Stir occasionally.
    9. 9
      For the Wheat Gluten:.
    10. 10
      In a large bowl, combine the dry ingredients. Add the wet ingredients and knead until most of the liquid is absorbed. (I like to keep a little extra wheat gluten on the side to absorb any excess liquid.).
    11. 11
      Place in an oiled baking dish and bake for 25 to 30 minutes at 350°F Remove from the oven and cool.
    12. 12
      Cube, then place in a blender and pulse to shred. (Don�t worry about making this perfect. Just worry about overusing the blender because that will create wheat-gluten mush.).
    13. 13
      Combine with the Barbecue Sauce. Cook in a slow cooker set at medium heat for at least 1 hour.
    14. 14
      To Serve:.
    15. 15
      Place on your favorite sandwich buns (big, toasted buns with poppy seeds look great), or serve alone.
    16. 16
      Makes 4 servings.

    Ratings & Reviews:

    • on May 20, 2011


      This is very good! It is easy to make (except for the ancho chili paste, but I think part of the problem is my crappy blender). My husband, who is a meat eater, gobbled up his first helping, had seconds, and said I should make it again. His only critique was the slight sponginess to the texture; but he said the flavor was spot on. I cooked it all day and I'm glad I did, because when I first put it in the crock pot I tasted the sauce and was disappointed; after cooking all day, however, it was very delicious and had a much more complex flavor profile. I would make one addendum to the recipe: The recipe says "ancho chilis" but it should say "dried ancho chilis".

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2007


      Mmmmmm, the barbecue sauce in this is wonderful. I have to admit that I took a short cut and used chipotle peppers in adobo sauce instead of using fresh ancho chilies. I also accidently ended up shredding the seitan too fine (yes, you warned about doing this- but it's really easy to do) so I ended up with a consistency which was more of a sloppy joe. Ultimately, this did not matter so much because the taste was there. Hubby gave a loud "yummm" so that's five stars in my book. Thanks for posting, I really like this recipe and would make it again.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegetarian Barbecue Sandwiches(Slow Cooker)

    Serving Size: 1 (242 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 192.2
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 2381.8 mg
    Total Carbohydrate 35.8 g
    Dietary Fiber 4.6 g
    Sugars 25.6 g
    Protein 5.6 g

    The following items or measurements are not included:

    chili paste

    wheat gluten

    wheat gluten

    vegetable broth

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