BARBECUE SEITAN SANDWICH

yves-seitan-strips-2

BARBECUE SEITAN SANDWICH

Pieces of seitan sautéed in Thrive algae oil, then steamed in a barbecue sauce. Served on toasted Italian bread with dill relish and mustard. Simple, easy, great taste and texture!

Makes 4 sandwiches

8 oz. box of WESTSOY by Yves SEITAN WHEAT PROTEIN STRIPS, thawed, cut into bite-size pieces

1 T. Thrive algae oil


Barbecue Sauce:

3 T. ketchup

2 T. Balsamic vinegar

2 T. Grade A maple syrup

2 T. water

1 t. prepared horseradish

sprinkle of garlic powder

sprinkle of onion powder

salt to taste

fresh black pepper grind to taste


8 slices Italian bread, lightly toasted

dill pickle relish

prepared yellow mustard


In medium skillet, over medium heat, melt oil.

Add seitan pieces and cook till lightly charred on some sides.

In bowl add ketchup, Balsamic vinegar, maple syrup, water, horseradish, garlic and onion powders. Stir to blend.

When seitan is very hot, add barbecue sauce, stirring to coat.

Cook, stirring constantly, till liquid part of sauce evaporates and barbecue sauce coats all pieces. Salt and pepper to taste and remove from heat.

Spread half the toast slices with prepared yellow mustard, and the other half with dill relish. Use a slotted spoon with the relish to keep the liquid at a minimum (no soggy toast here).

In the skillet, divide the barbecue into 4 sections, then top the mustard toast slices with equal amounts. Close sandwiches, cut and serve.


Notes: On the box of seitan it says 2.5 servings per container. We make it 4 servings. Sure you can make 2 or 2-1/2 sandwiches, but we cut some calories by only using what we need.

High protein, low fat and then only 1 tablespoon of oil for sautéing and you have a low fat sandwich that still has a luscious feel to the tongue.

Great product. Many uses.

yves-seitan-strips






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