Vegetarian Barbecue Sandwiches(Slow Cooker)

Recipe by Sharon123
READY IN: 2hrs 15mins




  • 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 don�t 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 hours�the 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. (Don�t 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.