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BBQ Seitan Sandwich

BBQ Seitan Sandwich

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May 31, 2013


Jane Bruce

Jane Bruce

Bust out the barbecue sauce, 'cause it's officially summer! For non-meat-eaters, seitan is a great replacement. It's savory and the texture is much more pleasant than that of tofu. This sandwich is super easy to make and you can experiment with different toppings.

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Calories Per Serving

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  • One 8-ounce package cubed seitan
  • 1/3 Cup barbecue sauce
  • 2 potato buns
  • 2 -3 slices red onion
  • 2 -3 slices avocado


In a small sauté pan, toss the seitan in barbecue sauce over medium heat until heated through, about 5 minutes. Divide the seitan evenly on each bun. Top with the red onion and avocado. Enjoy!

Nutritional Facts


Calories Per Serving1485

Total Fat21g33%





Vitamin A115µg13%

Vitamin B120.7µg11.2%

Vitamin B61mg59%

Vitamin C5mg9%

Vitamin D0.4µg0.1%

Vitamin E3mg16%

Vitamin K38µg47%



Folate (food)443µgN/A

Folate equivalent (total)699µg100%

Folic acid148µgN/A




Niacin (B3)6mg32%




Riboflavin (B2)0.5mg32.3%


Thiamin (B1)0.9mg59%


Have a question about the nutrition data? Let us know.


BBQ Seitan Sandwich

This sticky BBQ seitan sandwich is one of the ultimate vegan sandwich recipes. BBQ seitan ribs really make for a delicious, juicy vegan sandwich, topped with crunch salad, vegan mayonnaise and American mustard. It is a real winner.

Phillip Massey

Step 1

If raw/dried navy beans, soak for 12 hours (or overnight), then boil for 30 minutes to soften as much as possible. If canned, boil for 15 minutes to soften as much as possible.

Step 2

Mash beans in pot, then transfer to mixing bowl. Add in the garlic powder, salt, apple cider vinegar, thyme, zaatar (or oregano), nutritional yeast, and soy milk. Mix thoroughly to create homogeneous mixture.

Step 3

Once the mixture is homogeneous, add the vital wheat gluten and mix until a dry dough forms. Knead for 10 minutes to create elasticity in gluten (this will make the seitan more firm), and add more gluten flour when dough gets sticky.

Step 4

Once the dough is ready create 1/2 inch thick patties with a diameter of about 4 inches and height of about 1 cm. Set patties aside, and simmer (not boil) a pot of water 2 inches high. Once simmering, add patties 1-2 at a time so long as the water covers them completely. Cook them in water for 10 minutes or until floating, then remove and set aside. Repeat for the rest of the patties.

Step 5

While patties are cooking in the water, pour out the oats onto a plate so that the oats may be pressed into the seitan. Once the patties are cooked, dip and press into the oats. Make sure the patties are wet when pressing, or else the oats won't stick.

Step 6

Once all of the patties are dipped in batter and rolled into the oats, place in 450° F oven for 15 minutes, or until oats brown. Ensure that the patties do not rise like bread. If they do, remove immediately. Once ready, toss the "breaded" patties in a bowl of hot sauce or barbecue sauce. Then, place back to oven for 5-10 minutes.

Step 7

Sauté onions and mushrooms in oil, and top patties with raw kale/spinach and cooked onions/mushrooms. Mix ketchup and vegan mayo to create "secret" sauce, and smear on top bun.

Step 8

Assemble sandwiches and enjoy! Or wrap up and store away in the refrigerator for later use. This recipe is fantastic for Meal Prep.

Now that you've made these fantastic sandwiches, enjoy every little bite. because as Ferris Bueller eloquently put it, "Life moves pretty fast."

Canadian Maple-BBQ Seitan Brisket

A basic Seitan recipe turned into a BBQ Brisket featuring Canadian Maple Syrup

Course Appetizer, Lunch, Main Course

Keyword BBQ, Best Seitan recipe, Best Vegan Seitan, Plant based meat alternatives

Cook Time 1 hour 30 minutes


Basic Seitan Mixture

  • 2 1/2 cups Vital wheat gluten flour
  • 1/3 cup Nutritional Yeast
  • 2 Tbsp Onion powder
  • 1 Tbsp Garlic powder

Canadian Maple-BBQ Seitan Brisket

  • 2 3/4 cups Basic Seitan Mixture
  • 1/4 cup Dried mushroom powder Grind dried mushrooms (I use shitake)
  • 2 tsp Smoked paprika
  • 1 Tube Tomato paste
  • 1/3 cup Real Canadian Maple Syrup
  • 1 1/2 cup Marsala Wine
  • 1 tsp Liquid Smoke
  • 2 1/2 Tbsp Apple Cider Vinegar
  • 1/2 cup Tamari
  • 3 1/2 cup Vegetable Stock


Basic Seitan Mixture

Combine Vital Gluten, nutritional yeast, onion powder and garlic powder.

Canadian Maple-BBQ Seitan Brisket

Combine dry ingredients in a large bowl.

Combine wet ingredients in a medium bowl (approx. 6 cups)

Divide the veg stock mixture in half (approx. 3 cups)

Add 3 cups of the wet ingredients to the dry ingredients and mix well with wooden spoon.

Knead the dough for about 1 minute adding more of the basic seitan mixture is dough is too moist. Bring the dough to a moist but not sticky consistency. The dough should give some resistance when being pulled apart in other words a bit elastic.

Shape the dough into a brisket shaped rectangle, 1-2 inches thick.

Place the dough into a lightly greased casserole dish and pour remaining half of the veg stock mixture over the seitan brisket. Flip the brisket over to coat in liquid.

Bake in 350 degree pre-heated oven uncovered for 30 minutes.

Flip the brisket over, and baste.

Cook for another hour basting every 15 minutes.

Remove brisket from oven and let stand for 10 minutes.

Slice the brisket thinly and serve as a side with a traditional dinner of mashed potatoes etc or create sandwiches with onion, pickle, lettuce, tomato and mustard on your favourite whole grain bread.

Recipe Notes

This brisket is an easy and impressive addition to your plant based recipes.

This recipe is inspired by the Rouxbe recipe I learned in the Professional Plant Based Certificate course.


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When you just have to have some barbecue, this recipe will satisfy your craving.


  • 2 tsp. vegetable oil
  • 4 oz. seitan
  • 2/3 cup Spicy Barbecue Sauce
  • 2 round sandwich buns
  • 6 slices dill pickle


In small skillet, heat oil over medium-high heat. Add seitan and cook until lightly brown on both sides, about 5 minutes. Add barbecue sauce, lower heat and simmer 10 minutes.

Slice buns in half. Coat large skillet with cooking spray and heat over medium heat. Lightly toast buns on both sides, about a minute on each side.

Spoon a little barbecue sauce from pan over bottom of sliced buns. Top with seitan, pickles and any barbecue sauce left in pan. Cover with bun tops and serve hot.

How to Make Vegan BBQ Chicken? (Using Seitan)

Just a while ago, saying these words was tantamount to admitting to a crime, but today, it’s not uncommon to come across people who are vegan or planning on becoming one soon.

Veganism is common among the youth today, and it’s not just because it is popular. The reasons people are going vegan is because of ethics, health, and sustainability .

As veganism gains popularity, people are looking for ways to make vegan food tastier. Don’t get me wrong, vegan food is already delicious as it includes a lot of variety from vegetables and fruits, to pulses, grains, seeds, beans, and nuts.

However, It’s natural to wonder whether people can maintain a healthy diet while excluding animal products. What replacement foods will enrich the diet of someone who has just adopted a vegan lifestyle? And more importantly, what vegan foods can satisfy my meat cravings?

For all these questions, we have a single answer – Vegan Chicken!

We know that vegan bacon and vegan cheese can be an absolute delight, but with chicken being the number one protein consumed in the United States, it’s safe to say that a chicken replacement will be every ex-meat lover’s dream come true!

With a viable replacement for chicken, you will be able to make every chicken dish you want, without using chicken meat! Want to know more about some mouth-watering Vegan BBQ chicken recipes? Keep reading!

What sides go with BBQ chicken sandwiches?

Since BBQ chicken sandwiches are pretty hearty, I recommend going with something light like maple dijon Brussels sprouts or perfectly roasted sweet potato pieces.

Lately, we’ve been eating a lot of asparagus. I roast them in an air fryer for a few minutes and then add habanero flake salt and fresh cracked pepper. This could also work with green beans or potatoes, really anything. We’re flexible around here at Hell Yes It’s Vegan.

The Veracious Vegan

We were looking for a quick and easy recipe to make on a Sunday night and I found the BBQ Seitan and Crispy Coleslaw Sandwich recipe in Veganomicon: The Ultimate Vegan Cookbook. It was simple and easy, but I did modify it a little.

BBQ Seitan and Crispy Coleslaw Sandwich
Serves 4-6

  • 1/4 cup vegan mayonnaise
  • 2 T plain soy milk (optional)
  • 1 T lemon juice
  • Pinch of white pepper
  • Pinch of mustard powder
  • 3 cups finely shredded purple or white cabbage
  • 1 carrot, peeled and finely shredded
  • Pinch of dried dill
  • 1 pound of seitan
  • Red onion, sliced (optional)
  • 1.5-2 cups barbeque sauce
  • Peanut oil for grilling
  • 4 hearty sandwich rolls
  • Vegan mayonnaise

Pour the BBQ sauce into a glass rectangular dish and keep it near the stove. Heat a cast-iron grill pan over medium heat and brush generously with peanut oil. I used my silicone pastry brush to do this. Place a layer of sliced seitan on the grill, brush with more peanut oil, and grill on each side for about 3 minutes until browned and sizzling. Use metal tongs or a fork to turn the seitan. Grill in two batches.

When cooked, toss the seitan in the BBQ sauce. Brush the grill with a little extra peanut oil and grill the sauce-covered seitan in two batches, turning strips once. We also added red onion to this. The strips should be slightly browned and some of the edges just beginning to crisp when it's ready to remove from the pan. Place the seitan back in the glass dish. Grill the bread, if desired.

To assemble: spread mayonnaise on the rolls, pile the seitan on the bottom half of the rolls and the coleslaw on top and press down on the top of the rolls.

I thought the seitan had a great tangy taste to it that went well with the coleslaw. Simple and easy!

BBQ Seitan Roast Recipe. All Suggested Uses '> BBQ Seitan Roast Recipe. All Suggested Uses

My readers know this about me: I’m a very big stickler for names of dishes. So rather than calling a seitan dish by its meat counterpart, I will call it by its generic name. Besides, I confess I find it somewhat unbecoming to call plant foods by the name of the animal foods we are distancing from. (Oy, did someone say distancing? Again? Can a girl get some distancing from distancing, even for a day?) More on the topic of what’s in a dish name in my main post about Seitan Dishes

The Accidental Brisket Connection

This being said, there is something about this dish that is hard to miss: It looks and tastes remarkably like Brisket. OK, so maybe it’s not so accidental. My original brisket recipe gave me plenty of inspiration.This must be because I riffed endlessly on my regular brisket recipe to get that rich, gooey, juicy, moist texture, and that drip-down-our-elbow sauce. In other words, all of those fantastic Fleishik assets we love in a meat roast, and none of its price tag. A fun festive and healthy dish you can enjoy anytime! Talk about Gastronomie Sans Argent!

You Guys Know I’m a Brisket Mavin, right?

Sorry about bragging, please indulge me. My brisket recipes made their modest contributions in making me famous. They were included in many publications, including the New York Times Jewish Cookbook. Here are my two main brisket recipes: the brisket with sweet and sour sauce, and the brisket with coffee bourbon sauce

So my Seitan roast recipe is kind of a dead ringer for brisket. Hmmm… Good problem, so why should I try to fix it? There’s nothing you would do with brisket that you wouldn’t do with this seitan roast. Sliced and topped with its own gravy, in Skewers and Kebabs, in Sandwiches, even ground in burgers, chili or pasta.

Seitan Roast Absorbs Lots of Liquid

So don’t get alarmed at the amount of liquid that surrounds the roast: it will be absorbed during the roasting and give your dish all its succulence. You will be left with just enough naturally thickened gravy to pour over the sliced roast. In fact you might even add a little liquid if too much of it was absorbed in the roasting process.

A Real Roasting Pan, Please!

Not a flimsy disposable pan. Those are strictly reserved, as a special concession, for reheating fully cooked food. No need to explain why, I hope. There simply will not be any comparison in the end results. Mind you, I’m not even going into the hazards of prolonged cooking/baking in aluminum. So, please don’t make this dish or any dish in disposable aluminum foil tray. Cook and bake in real cookware and bakeware, best of friends, OK? Phew, I’m so glad we had this little talk!

My Recipe is Ideally Streamlined

The roast bakes covered in the roasting pan, then it gets under the broiler for a few minutes on each side, also in this roasting pan. This is how it gets that fabulous charred grill finish. If you have an outdoor grill, just smear the baked roast with some of the sauce, and throw it on the grill.

My Seitan Roast is so versatile!

Scroll down the recipe for exciting ideas! I am also including my own sources for the best ginger, garlic powder and onion powder (no they are absolutely not created equal)


Wet mixture

  • 3 cups beer, dark or light, (non alcoholic OK if you would rather not use alcohol in the dish)
  • 1 1/2 cups unflavored sparkling water
  • 1/4 cup tamari sauce or coconut aminos
  • 1/4 cup olive oil, plus a little more to smear on the mixed dough
  • 1/4 cup maple syrup
  • 1/3 cup tomato paste
  • 3 tablespoons sriracha sauce or chili powder
  • 2 tablespoons paprika
  • 2 tablespoons onion powder
  • 2 tablespoons garlic extract powder
  • 3 tablespoons freshly grated ginger or pure ginger juice

Dry Ingredients


Whisk all wet ingredients in a mixing bowl.

Place 3 cups of the wet mixture in a food processor. Add the gluten and the flour, and process the mixture for about 2 minutes.

Shape the mixture into an oblong loaf about 2 inches high. Smear the loaf with olive oil on all sides.
Place the loaf in a roasting pan.

Poke the loaf all over with a wooden skewer, all the way through its whole thickness: this easy and quick step insures that the liquids will penetrate the loaf and infuse it with all its awesome flavors.
Pour the remaining liquid over the loaf.
Cover the pan tightly, and roast for 1 1/2 hours.

You will note that the loaf has expanded and firmed up, and that the liquids have reduced and thickened. In the unlikely even that you don’t have enough liquid to form a gravy, whisk the cooking liquids with a little water.

Now set the oven on broil.

When the broiler is ready, brush the roast with the cooking liquids, and stick the pan right under the flame for 6-8 minutes.
Flip the roast, brush it again, and stick it again under throiler for 6-8 minutes.

Go in a few exciting directions:

- Slice the roast thin, and pour the gravy over it. Slice only the part you will be serving, and freeze the rest.

- Make sandwiches, with all the fixings: added BBQ sauce, sliced onions, pickles, sliced tomatoes, coleslaw.

- Cut in strips after you finish baking (to be clear: before you put under the broiler). Thread the strips on skewers, brush them with the baking liquid, and broil 2-3 minutes.

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