Shredded BBQ Seitan

Instructions

Blend everything together, except for the vital wheat gluten and BBQ Sauce.
In a large bowl, combine the blended ingredients with the vital wheat gluten until you have a wet dough. Unlike some seitan recipes, we don't knead this much because we want it sort of soft and not overly chewy.
Split the dough into 8 parts.
Create flat patties, similar to the size of a medium pancake.
On a medium, non-stick pan, cook the patties on each side for about 2 minutes. This step is important because it keeps the seitan from expanding too much when it's steamed so that it doesn't get a lot of air pockets and have a bread-like texture. Set the patties aside.
In a steamer basket, stack them so that they are overlapping a small amount. This also keeps them from expanding a lot. I usually use two steamer baskets for this - 4 in each.
Place steamer basket(s) on your pot of boiling water.
Steam for 25 - 30 minutes.
Pull off of heat and allow to rest for 30 minutes or so.
Shred the seitan however is easiest - I really like this meat shredder twist machine I bought for $10. Makes it so easy!
In a medium-heat pan, cook and heat up the shredded for about 5 minutes, then add half the BBQ sauce. Cook for another 5 - 10 minutes, allowing the seitan to develop some crispy edges.
Add the remaining BBQ Sauce and cook for another 2-3 minutes and serve. You can throw it on a toasted bun or on some nachos/fries/quesadillas!
You could just cook one or two servings at a time the same way, and save the rest in the fridge or freeze it. This is typically what I like to do.

Nutrition

Ingredients

Instructions

Equipment

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Notes