Barbecue Seitan Slaw Sandwich
- 30 min
- β β¬3.58
- 2 servings
- Easy
seitan, white cabbage, and carrots: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- mustard
Equipment
- stove
Prepare
Pat seitan dry and cut into thin strips
Pat seitan dry and cut into thin strips. Wash white cabbage.
Cook
Remove the tough core and shred very finely
Remove the tough core and shred very finely. Wash and peel carrot, then grate finely.
Thoroughly combine the already prepared white cabbage
Thoroughly combine the already prepared white cabbage, carrot, medium-hot mustard in a bowl; do not add a second portion of the same ingredients.
Heat rapeseed oil in a pan over medium heat
Heat rapeseed oil in a pan over medium heat. Add seitan and fry for 7 minutes, stirring regularly, until softened and lightly browned.
Lower the heat
Lower the heat; Add smoked paprika and stir for just 30 seconds until fragrant; do not let it darken Add tomato passata.
Maple syrup to the same pan and stir well
Maple syrup to the same pan and stir well. Bring to the boil, then cover and simmer gently for 5 minutes until the firm ingredients are tender.
Stirring occasionally
Stirring occasionally. Season with iodised salt, black pepper now and mix thoroughly before serving.
Cook burger buns
Toast burger buns in a dry pan over medium heat for 1β2 minutes per side until golden.
Divide the prepared seitan
Divide the prepared seitan, white cabbage, carrot over the open burger buns.
Finish
Do not close yet
Do not close yet. Close with the remaining bread and serve immediately.
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