There’s nothing like warm, tangy, sweet barbecue sauce in the same meal as cool, creamy coleslaw. Barbeque is typical Southern summertime fare at family gatherings and you can absolutely have it without meat and without standing over a hot grill in 95 degree weather!
The seitan (called “wheat meat”) and coleslaw recipes are from Veganomicon by Isa Moskowitz and Terry Romero. It may seem like a lot of trouble to make your own seitan but trust me, it’s way cheaper than buying it in the store. You’ll spend around the same amount and get 4 times as much!
This recipe makes around 6-7 hoagies.
First start the seitan:
1 cup vital wheat gluten
3 tablespoons nutritional yeast
1/4 cup soy sauce
1/2 cup cold vegetable broth
1 tablespoon olive oil
2 garlic cloves, grated on a microplane grater (or a very fine cheese grater)
Mix vital wheat gluten and nutritional yeast in a large bowl. In a smaller bowl, mix the sauce, broth, olive oil, and garlic. Add wet to dry and stir until mostly combined, then knead with your hands for 3 minutes until elastic.
Now add 4 cups vegetable broth (I used faux chicken stock) + 4 cups water + another 1/4 cup soy sauce to a large, deep skillet. Cut the seitan into 3 equal sized pieces, stretch them a bit with your hands, and drop into the broth mix. Bring just to a boil, then immediately reduce to a simmer, and cover with the lid slightly tilted. Let simmer for 1 hour.
While the seitan is cooking, make the coleslaw:
3 cups coleslaw mix (shredded purple and white cabbage and carrots)
1/4 cup vegan mayo
2 tablespoons plain soy milk (I used unsweetened almond milk)
pinch of dried dill (I used one teaspoon fresh dill, finely chopped)
1 tablespoon lemon juice
pinch of white pepper (I used black)
pinch of mustard powder
Whisk everything together (except the coleslaw mix) and then pour over the coleslaw mix and toss to coat.
Once your seitan is done, turn off the heat and let it sit for 15 minutes in the broth. Then remove from the pan and slice. Preheat a skillet (iron is best) over medium heat and coat with non-stick spray or put a bit of oil in the bottom. Cook the seitan strips about 3 minutes on each side, until slightly browned.
Now slice your hoagie rolls in half, top with coleslaw and seitan strips, and drizzle your favorite BBQ sauce over the top (I used Bull’s Eye Original). They’re messy but yummy!
Meal Idea: Serve with baked beans, corn on the cob, or collard greens!
P.S. Store leftover seitan in an airtight container with a little of the broth it cooked in. You can also reserve the leftover broth for your next pot of soup.