I scooped up Westsoy’s pulled BBQ seitan after a glass of wine on a whim at Whole Foods last week and finally sat down to figure it out. I honestly don’t think I have ever eaten any version of BBQ pulled pork in my life, even during my childhood pre-veg days. So I thought about Southern-style BBQ places I’ve been to – in St. Louis, New Orleans, and the Carolinas – and that there’s usually some sort of slaw involved. I’m not a big fan of creamy salads, so I made my slaw more of a vinaigrette and then drizzled aioli over it before wrapping the burrito. The results were incredible – this will definitely be a go-to dinner in our household.
We made mashed potatoes on the side because, well, there aren’t a lot of opportunities to throw some mashed potatoes on the side to a lot of the meals I make. The result was a hearty and quick weeknight dinner. You can even prep the slaw and aioli ahead of time to really speed up the process.
BBQ Pulled Seitan Burritows with Slaw
BBQ Seitan
1 1/2 T vegetable oil
1/2 small onion, diced
1/2 bell pepper, diced
1 clove garlic, diced
Westsoy BBQ Seitan
Additional 1/3 c BBQ sauce (I used Sweet Baby Ray’s)
1/2 t garlic powder
dash liquid smoke
dash vegan worstechire sauce
Slaw
1 large carrot, peeled and shredded
3/4 c shredded purple cabbage
2-3 T red wine vinegar
1 t salt
1 t maple syrup
1/2 t grape seed oil
Lime Ailoi
1/4 c mayo
1/4 t salt
1/2 t EVOO
1/2 lime, juiced
1 clove garlic, diced
Accoutrement
fresh cilantro
queso fresco, crumbled
tortillas (I did a giant 10″ tortilla burrito and split it with my husband, but this would go well and look pretty in tiny taco tortillas too)
1. Prepare your slaw first so it has time to marinate. I shredded my vegetables in the food processor, then put them directly in a bowl with the liquids and salt and into the fridge while I prepped the rest of dinner.
2. Prepare your aioli. I simply mixed each of these ingredients in a bowl, then also set it in the fridge to chill. If I weren’t so lazy about doing dishes, I would even consider throwing the ingredients in the food processor with the cilantro next time. I was just hungry and didn’t want to create more mess to deal with!
3. Add oil, onions, peppers, and garlic to a large skillet. Sauté until softened. Add BBQ seitan and additional sauces and spices. Simmer and stir for 10-15 minutes.
4. Chop your cilantro. Warm your tortilla. Layer your BBQ seitan, then slaw, then aioli and finish with cilantro and crumbled queso fresco. Make sure you have napkins on hand, this gets a lil sloppy.
Notes
1) If you can’t find BBQ Seitan, I think any version of seitan or tempeh would do. Just balance it out by pre-marinating in BBQ sauce or sautéing it in double sauce and cooking it down longer.
2) This could easily be made vegan if you skip the aioli or use vegan mayo, drop the queso fresco (sub in some tofu!), and ensure that your BBQ sauce has no honey in it.
I hope you enjoy this as much as we did at our house!
bannebo 