Prep 45 mins
Cook 1 hr 30 mins
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!
For the Ancho Chile Paste
- 2 dried ancho chiles (if you can't find use chipotle peppers in sauce)
- 1⁄2 cup water
For the Barbecue Sauce
- 1⁄2 cup chopped onion
- 1 1⁄2 teaspoons minced garlic
- 1⁄4 cup ancho chili paste
- 1 teaspoon corn oil
- 1 1⁄2 cups tomato sauce
- 1⁄4 cup water
- 1⁄4 cup honey
- 1 tablespoon dark molasses
- 1⁄4 cup prepared mustard
- 1 teaspoon salt
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon cayenne pepper
- 1⁄4 cup chopped fresh parsley
- 1⁄2 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1⁄2 teaspoon liquid smoke
For the Wheat Gluten
- 1 cup wheat gluten
- 1⁄8 cup wheat gluten
- 1 teaspoon minced garlic
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon basil
- 3⁄4 cup vegetable broth (or water)
- 1⁄4 cup soy sauce
- 2 teaspoons sesame oil
- 1⁄4 teaspoon liquid smoke
- For the Ancho Paste:.
- Place the chilies in a small pot and cover with water.
- Cook over medium-low heat until soft, about 15 minutes.
- 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.
- For the Barbecue Sauce:.
- Sauté the onion until brown, 5-7 minutes, then add the garlic and cook for an additional 2 minutes.
- Deglaze the pan and place all the ingredients in a slow cooker. Stir, then blend with a hand-held blender. (If you donï¿½t have a hand-held blender, combine the ingredients in a regular blender before placing them in the slow cooker.).
- 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 hoursï¿½the longer the shredded gluten cooks with the barbecue sauce, the better. Stir occasionally.
- For the Wheat Gluten:.
- 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.).
- Place in an oiled baking dish and bake for 25 to 30 minutes at 350°F Remove from the oven and cool.
- Cube, then place in a blender and pulse to shred. (Donï¿½t worry about making this perfect. Just worry about overusing the blender because that will create wheat-gluten mush.).
- Combine with the Barbecue Sauce. Cook in a slow cooker set at medium heat for at least 1 hour.
- To Serve:.
- Place on your favorite sandwich buns (big, toasted buns with poppy seeds look great), or serve alone.
- Makes 4 servings.
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".
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.