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Seitan & Broccoli With Pantry BBQ Sauce

Posted By IsaChandra On February 3, 2011 @ 9:49 pm In Entrees,Recipe | 92 Comments

Serves 4
Total time: 30 minutes || Active time: 20 minutes


I find most storebought barbeque to be cloyingly sweet, so when I want BBQ I head for my pantry. The great thing about this sauce is that you can customize to your heart’s content. Want more spice, add extra Sriracha. More sweetness, add more mapley goodness. More tang, well, there’s the mustard, have at it! It’s really as easy as can be.

I used to call it 2×2 BBQ Sauce because it took two minutes and everything was two tablespoons (‘cept for the liquid smoke) so it was easy to memorize, but I kind of refined it down to these measurements. Still, I never have to actually measure anything, I just eyeball it. The peanut butter is my secret ingredient – it doesn’t make the sauce very peanutty, but gives an excellent texture and a flavor that will keep people guessing. In a good way. Unless they are allergic.

Since there’s no onion or garlic in the sauce recipe, I always throw some in with whatever I’m cooking. In this case, seitan and broccoli. I also love to use it with baked beans, baked tofu, or veggie burgers – all the usual BBQ suspects. Use cast iron for the smokiest flavor possible. I served it with rice this time, but of course cornbread or mashed sweet potatoes would be a great accompaniment, too.

For the BBQ Sauce:
1/2 cup vegetable broth
2 tablespoons pure maple syrup
2 tablespoons molasses
2 tablespoons tomato paste
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 tablespoon prepared mustard (I use Dijon)
1/2 teaspoon liquid smoke
1/2 teaspoon Sriracha hot sauce

For the rest:
1 tablespoon olive oil
1 small onion, thinly sliced
Big pinch salt
1 lb seitan, thinly sliced
3 cloves garlic, minced
Fresh black pepper
3 to 4 cups broccoli florettes and peeled and sliced stems

Mix all of the BBQ Sauce ingredients together in a bowl.

Preheat a large pan over medium high heat. Saute the onions in oil with a big pinch of salt for about 5 minutes, until lightly browned. Add the seitan and cook for 7 to 10 minutes, until seitan is browned. Add garlic and black pepper and saute for about a minute, until fragrant. Add a tiny bit more oil if needed.

Mix in the broccoli and cover the pan to cook, lifting intermittently to stir, until softened (about 5 minutes.)

Add the sauce, toss to coat, and cook for about 5 more minutes. Sauce should become thick and bubbly. Taste for salt and seasoning and serve!


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