Grab that roll of paper towels for this one! We’ve taken a flavor-forward seitan recipe and given it a wicked twist, tossed on the grill for that killer char and crunch, smothered in a kickass, spicy sauce for that ultimate sloppy plant-based BBQ experience.
Wet Mixture (half will be used for braising liquid)
- 1 cup marsala wine
- 1/4 cup soy sauce or tamari
- 1/4 cup maple syrup
- 2 Tbsp. sriracha
- 3 ½ cup low sodium vegetable stock
- 1 small can of tomato paste, about 1/4 cup
- 3+ Tbsp. olive oil
Whisk all above ingredients well. In a separate bowl mix the dry batch:
- 2 1/4 cup vital wheat gluten flour
- 3/4 cup chickpea flour
- 2 Tbsp. chili powder
- 1 Tbsp. paprika
- 1 1/2 tsp. cumin
- 2 Tbsp. onion granules
- 2 Tbsp. garlic granules
- 1 Tbsp. salt
- BBQ sauce (click for recipe)
- Sliced pickles
- Sliced raw white onion
- Thick texas toast
Prepare baking dish by coating lightly with oil. Set aside. Preheat oven to 375 F.
Hand mix the wet and dry batches separately. Combine dry mixture with half of wet mixture. Mix until combined completely. Knead for 3 minutes until mixed thoroughly and the dough has an elastic texture.
Form into an oval shape and place in baking dish. Lightly coat the raw seitan with oil.
Add rest of braising liquid around the casserole dish, pouring over the seitan.
Place in oven and bake for 25 minutes. At the 25 minute mark, flip loaf over. Place back in oven for another 20 minutes. Meanwhile, fire up the grill, and prepare the BBQ sauce.
Remove the seitan a few minutes before it is done and baste the seitan with some of the remaining liquid in the dish. Place back in oven for another 5-10 minutes. The liquid should be almost evaporated and thickened. Remove from oven and leave to cool for a few minutes.
Once the seitan is cooled, it’s time to finish it on the grill. Be sure the grill is blazing and on high heat. In a casserole dish, or the same dish that the seitan was baked in, cover it with BBQ sauce, being sure to coat all sides well.
Place on the grill for about 8 minutes on each side to create the killer char that will make this a finished dish.
While the seitan grills, gather all the fixins to complete your BBQ board or sandwich: fresh sliced pickles, sliced raw white onion, Texas toast, extra BBQ sauce and a roll of paper towels.
After flipping the brisket and getting some great char on both sides, remove from grill. It’s time to assemble.
Slice the brisket as thin as you can assemble and serve with all the fixins!
Nutrition facts per serving (8): Calories 350; protein 32 g; fat 8 g; carbs 37 g.
IMPACT Magazine’s Special Summer Edition
This has not been a regular summer, and this is not a regular edition of IMPACT Magazine. In fact, it is an unprecedented issue that comes to you as a result of true grit and community support.