Barbecue Sandwiches

5.0 (1 reviews)

For the Ancho Paste:
2 ancho chilies
1/2 cup water

For the Barbecue Sauce:
1/2 cup chopped onion
1 tsp. minced garlic
1/4 cup Ancho Paste
1 tsp. corn oil
1 1/2 cups tomato sauce
1/4 cup water
1/2 cup brown sugar
1 Tbsp. Barbados molasses
1/4 cup prepared mustard
1 tsp. salt
1/2 tsp. allspice
1/2 tsp. cayenne pepper
1/4 cup fresh chopped parsley
1/2 Tbsp. soy sauce
1 Tbsp. lemon juice
1/2 tsp. liquid smoke

For the Wheat Gluten:
1 cup plus 1/8 cup vital wheat gluten
1 tsp. minced garlic
1/2 tsp. cayenne pepper
1 tsp. basil
3/4 cup water
1/4 cup tamari
2 tsp. sesame oil
1/4 tsp. liquid smoke

For the Ancho Paste:
• Place the chilies in a small pot and cover with water.
• Cook over medium-low heat until soft.
• Blend with the water to make this delicious, dark paste. (Note that ancho chilies are often incorrectly labeled as “pasillas” in grocery stores.)

For the Barbecue Sauce:
• Sauté the onion until brown, then add the garlic and cook for an additional 2 minutes.
• Deglaze the pan and place all the ingredients in a slow cooker. Stir, then blend with a hand-held blender. (If you don’t have a hand-held blender, combine the ingredients in a regular blender before placing them in the slow cooker.)
• Cook at the medium-heat setting for at least 1 hour. The sauce is best, however, when slow-cooked at the low-heat setting for 8 hours—the longer the shredded gluten cooks with the barbecue sauce, the better. Be careful not to overcook or cook at a too-high temperature setting, because the sugar in the sauce will burn. Occasional stirring helps to prevent this.

For the Wheat Gluten:
• In a large bowl, combine the dry ingredients. Add the wet ingredients and knead until most of the liquid is absorbed. (I like to keep a little extra wheat gluten on the side to absorb any excess liquid.)
• Place in an oiled baking dish and bake for 25 to 30 minutes at 350°F. Remove from the oven and cool.
• Cube, then place in a blender and pulse to shred. (Don’t worry about making this perfect. Just worry about overusing the blender because that will create wheat-gluten mush.)
• Combine with the Barbecue Sauce. Cook in a slow cooker set at medium heat for at least 1 hour.

To Serve:
• Place on your favorite sandwich buns (big, toasted buns with poppy seeds look great), or serve alone.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind