Bbq Seitan And Coleslaw Sandwich - cooking recipe

Ingredients

1/4 cup vegan mayonnaise
2 tablespoons plain soymilk
1 tablespoon lemon juice
1 pinch white pepper
1 pinch dried dill (optional)
1 pinch mustard powder
3 cups cabbage, finely shredded
1 carrot, finely shredded
1 lb seitan, sliced into 1/2-inch thick strips
2 cups backyard barbecue sauce or 2 cups your favorite prepared barbecue sauce
oil, for grilling
4 large sandwich buns

Preparation

Prepare the Slaw. Whisk together dressing ingredients (mayonnaise to mustard powder), add the cabbage and carrot. Toss to combine, cover tightly and refrigerate until use.
Pour the BBQ sauce in a pie plate or shallow bowl. Heat a cast iron grill pan over medium heat and brush generously with peanut oil.
Place a layer of sliced seitan on the grill, brush with more peanut oil, and grill on each side for about 3 minutes until browned and sizzling. Use metal tongs to turn the seitan; grill in two batches. When cooked, toss in the BBQ sauce to coat.
Brush the grill with a little extra oil and grill the sauce-covered seitan in two batches, turning strips once. The strips should be slightly browned and some of the edges just beginning to crisp when it's ready to remove from the pan. Place the seitan back in pie plate or bowl; if nor serving right away, cover with aluminum foil and keep warm in the oven.
Slice the rolls in half horizontally, spread with mayonnaise or drizzle on extra BBQ sauce if desired. Pile on the slaw, top with seitan, and press down top half of rolls. Cut in half and serve.