pretzel buns

Vegan BBQ Sandwich


For Vegan MOFO I decided I needed to branch out and try some new vegan foods I haven’t tried before. You’ve all ready seen Butler Soy Curls in action in my Not Beef Stew, but I wanted to see how they’d perform as the star of the show. For those of you who are afraid of soy curls, check out the photo below, the soybeans are grown pesticide free and this is the ingredient label: Soy Curls are made from delicately textured select, non GMO, whole soybeans. Compare that to other faux 20 something ingredient vegan meat substitutes! Did I mention they are gluten free and suitable for celiacs? Take that seitan!

Vegan BBQ Sandwich

  • 1/2 package Butler Soy Curls: prepared according to package directions and drained on paper towels, press the water out
  • 1 red onion, sliced into thin slivers
  • 1 green bell pepper, diced
  • 8 oz diced portobello mushrooms.

Method: In a non-stick skillet, water saute all the veggies until the onion is slightly soft. Add the soy curls and 1 recipe sriracha BBQ sauce:

Sriracha BBQ Sauce:

combine:

  • 1/2 C. organic ketchup
  • 2 T. molasses
  •  2 T. Bragg’s Liquid Aminos
  • 1 T. apple cider vinegar 
  • 1 t. agave
  • 1 clove minced garlic
  • 1 t. liquid smoke
  • 1 to 2 t. Sriracha Hot Sauce (to taste)
  •  few grinds of black pepper.

Continue cooking until most of the sauce is absorbed and soy curls start to get a bit browned. Serve on a whole grain pretzel bun with Susan Voisin’s tofu cashew mayonnaise, lettuce, pickles and whatever other fixins’ float your boat.

Verdict, my family literally asked if we’d gone off our vegan diet. I’m not sure if that’s gross or not, but no-one left a crumb on their plate.

Whole Grain Pretzel Buns or Rolls

After all the ogling over that veggie burger yesterday, are you ready to check out these pretzel buns?

They are super simple to make and are oh-so-worth the time.

Whole Grain Pretzel Buns or Rolls

Ingredients:

  • 2 C. white whole wheat flour
  • 2 C. organic unbleached flour
  • 1 t. salt
  • 1 1/4 to 1 1/2 C. warm water
  • 1 T. active dry yeast
  • 2 T. vital wheat gluten
  • 1 t. raw agave
  • 1 t. soy lecithin or extra virgin olive oil (softens the bread a bit)
  • sesame seeds or kosher salt for sprinkling.

Method: In a bread maker or other kneading apparatus (possibly your hands) knead all of the above ingredients for 10 minutes. Let rise for 30 minutes. Punch dough down, divide into 8 hamburger buns or 12 rolls. If making hamburger buns, smash each piece of dough down firmly with your hands, making 3 or 4 inch rounds.

 Let dough rise for 15 more minutes. In the meantime, bring to a boil: 2 quarts (8 cups) water with 1 T. kosher salt and 4 T. baking soda.  When the water comes to a rolling boil, Poach 2 buns at a time for one minute, turning over halfway through.

Remove buns with a slotted spoon. Slash each roll 3 times across the top with a sharp knife. Quickly Sprinkle with a bit of sesame seeds or kosher salt. 

Repeat until all buns are poached. Let rest while oven preheats to 400 degrees.

Bake for 20-25 minutes for hamburger buns or 15-20 minutes for rolls. Please use parchment paper to bake on, otherwise you will need a chisel and a hammer and quite possibly ruin your favorite baking sheet.

Pretzel Buns/Rolls are best eaten the day they are made.

This recipe is shared at VVP6 here