- Make the seitan, boil and shred into thin strips with a knife. If you use a grater, you'll get a much more mince-like texture.
- Mix the sauce ingredients together, blending with a balloon whisk over a low heat.
- Meanwhile, grill your seitan strips.
- Mix with the sauce and serve hot or cold in buns.
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Wednesday, 16 September 2015
This would be great for a sunny, early Autumn barbecue, but you could always save this recipe for Bonfire Night. It seems like ages ago (it was!) since I made this, but I couldn't resist sharing. I've noticed "pulled" things have even crept into UK restaurant chains lately so this is a timely vegan alternative. Another idea would be to use spaghetti squash, but remember it's not a rich source of protein like seitan is.
Seitan made with 1kg unbleached organic white bread flour; see here for how to do this. You'll need to include the boiling in broth stage too, to ensure the seitan is tender.
1tsp tamarind concentrate
4 tabs tomato purée
3 tabs agave
2-3 tsps gaur/raw sugar
1 1/2 tsps sea salt/ Himalayan pink salt
1tab tamari sauce
1tab smoked paprika
1/3tsp black pepper
A pinch of compound hing
A pinch of red chilli powder