Barbecue Seitan Slaw Sandwich
- 30 min
- β β¬3.58
- 2 servings
- Easy
Main ingredients: seitan, white cabbage, carrots, and burger buns. Allow about 30 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- mustard
Equipment
- stove
Prepare
Pat seitan dry and cut
Pat seitan dry and cut into thin strips.
Cook
Wash white cabbage
Wash white cabbage, remove the tough core and shred very finely. Wash and peel carrot, then grate finely.
Thoroughly combine white cabbage
Thoroughly combine the already prepared white cabbage, carrot and medium-hot mustard in a bowl, without adding a second portion of the same ingredients.
Heat rapeseed oil in a pan
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.
Add smoked paprika and stir
Add smoked paprika and stir for just 30 seconds until fragrant, taking care not to let anything darken. Add tomato passata and maple syrup to the same pan and stir well.
Bring to the boil
Bring to the boil, then cover and simmer gently for 5 minutes until the firm ingredients are tender, stirring occasionally.
Season with iodised salt and black pepper
Season with iodised salt and black pepper, then mix thoroughly before serving.
Toast burger buns in a dry pan
Toast burger buns in a dry pan over medium heat for 1β2 minutes per side until golden.
Divide the seitan
Divide the prepared seitan, white cabbage and carrot over the open burger buns and leave them open for now.
Finish
Close the sandwich and serve immediately
Close the sandwich and serve immediately.
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Recipe from VegPlan Β· https://vegplan.app/recipes/barbecue-seitan-slaw-sandwich
