Monday, September 6, 2010
Labor Day Lunch - BBQ Seitan
I figured today was as good a day as any to try out some BBQ seitan. You know, it's Labor Day, people are eating cookout type food, it seemed perfect. I made up a homemade BBQ sauce that was served on two separate things, mine was on seitan though my parents had theirs on pork. I was a little disappointed in the sandwich because the BBQ sauce just didn't have what I was looking for. I wanted tangy and flavorful, but sadly, that particular recipe was not. Since I was at my parents house I had to use their cooking stuff and I couldn't find any oil or spray to crisp up the seitan with (or a skillet large enough), which made me a little sad. Crispier seitan and a better BBQ sauce would've made this sandwich awesome. I'll definitely be trying this again, but with a better recipe.
I still have a pound of seitan left, but I'm making mock chicken salad with that. It's gonna be a real tasty one, with celery, onions, toasted almonds, red grapes... Ohhh yeah.
Anyway, overall the meal was really good and I look forward to eating all the leftovers! Lunch was as follows: BBQ seitan sandwich on a whole wheat bun with poppy seed coleslaw (soooo good), vegan brown sugar and bourbon baked beans, all-natural potato chips, and a dill pickle spear. I rounded it all out with a Coke. It's a holiday so I was gonna have my Coke and drink it too!
The coleslaw was definitely the best part of the meal (besides the baked beans, lol). I made this myself based on a million recipes I've seen. My Dad really liked it as well, we munched it up. It's not too sweet and not too vinegary, which was perfect. Oh, and all these ingredients are approximate...
For a coleslaw whose ingredients are actually measured, and not approximate, please visit this post. There you will find an accurate and updated version of this recipe.
Super Easy Poppy Seed Coleslaw:
1/2 bag shredded green cabbage and carrot mix
1/2 bag shredded purple cabbage
1/2 yellow onion, thinly sliced
1/2 c. veganaise (I mostly just do enough to coat without making it goopy)
1/2 Tb. olive oil
1 1/2 to 2 Tb. sugar
2 Tb. rice vinegar
2 Tb. poppy seeds
1/2 tsp. salt
Black pepper to taste
1. Mix the cabbages and onion with salt and let sit for a few minutes; then squeeze out any extra water.
2. Add the veganaise, olive oil, sugar, vinegar, poppy seeds, and additional salt and pepper to taste. Mix well to combine all the ingredients.
3. Cover and let sit in the fridge for like, at least an hour or two (though we only waited about 30 minutes and it was still good). Give everything a good stir before serving and enjoy!