Our Veggie Kitchen

First off, these weren't actually barbecued. This time of year, you can't get the rain to stop long enough to light a match. But next summer I will be grilling these every chance I get. I had been anticipating them for a week and they were worth every thought. And the mashed potatoes were the perfect fall accompaniment. The gravy, posted by Tofu Mom, was the best gravy I've tried in a very long time. A poultry version will definitely be on my Thanksgiving table next month.



BBQ Seitan Sandwich
4 Chicken Flavored Seitan Cutlets
1/4 cup flour
3 Tbs vegetable oil
1/2 cup barbecue sauce
1 sweet onion, sliced
1/4 cup vegenaise (1 tbs per sandwich)
4 hoagie rolls

Heat oil in a large saute pan set to medium high. Lightly dust each cutlet with flour and pan fry until each cutlet has a browned and slightly crispy crust. Remove from heat and brush each cutlet, both sides with barbecue sauce. Broil (or grill) until the top side has dried. Brush with barbecue sauce and turn. Broil again. Brush the top again and put in the oven just long enough to heat the last brushing of sauce. Remove from heat.

Broil the buns (buttered if you like) until they have sufficiently browned. Spread with vegenaise, add onions and top with the seitan. Eat with a bib.

4 Servings: 598 cal (24g fat, 60g carbs, 33g protein)