Vegetarian Barbecue Sandwiches(Slow Cooker)
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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INGREDIENTS
NutritionFor the Ancho Chile Paste
- 2
- 1⁄2cup water
For the Barbecue Sauce
- 1⁄2cup chopped onion
- 1 1⁄2teaspoons minced garlic
- 1⁄4cup ancho chili paste
- 1teaspoon corn oil
- 1 1⁄2cups tomato sauce
- 1⁄4cup water
- 1⁄4cup honey
- 1tablespoon dark molasses
- 1⁄4cup prepared mustard
- 1teaspoon salt
- 1⁄2teaspoon allspice
- 1⁄2teaspoon cayenne pepper
- 1⁄4cup chopped fresh parsley
- 1⁄2tablespoon soy sauce
- 1tablespoon lemon juice
- 1⁄2teaspoon liquid smoke
For the Wheat Gluten
- 1cup wheat gluten
- 1⁄8cup wheat gluten
- 1teaspoon minced garlic
- 1⁄2teaspoon cayenne pepper
- 1teaspoon basil
- 3⁄4
- 1⁄4cup soy sauce
- 2teaspoons sesame oil
- 1⁄4teaspoon liquid smoke
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DIRECTIONS
- 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.
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