Pulled "Pork" BBQ Sandwiches

As I have a little much bread left I will use them for a creamy and filling sandwich.

The sauce in these sandwiches may taste like an old family recipe that has been simmered for days, but the simple ingredients and short cooking time make it easy to whip up whenever you have craving for 'crue.

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Pulled "Pork" BBQ Sandwiches

 

 

Ingredients:

2 Tbs. olive oil

1 small onion, chopped (1 cup)

12 garlic cloves, minced (1/4 cup)

1 15-oz. can tomato sauce

1 Tbs. preperad horseradish

2 tbs. molasses

2 tbs. cider vinegar

1 tbs. freshly grated lemon zest

2 8-oz. pkgs seitan, shredded

6 sandwich rolls

Collard green Coleslaw (recipe below)

Hot sauce for serving

 

Preperation:

 

1. Heat oil in saucepan over medium heat. Add onion and sauté for 7 min. or until soft. Add garlic and cook 1 min. more.

 

2. Stir in tomato sauce and cook 3 min. Add horseradish, molasses, vinegar, lemon zest and 1/2 cup water and simmer over low heat 30 min. stirring occasionally. Fold in seitan.

 

3. Fill rolls with seitan mixture and top with coleslaw if desired. Serve with hot sauce.

 

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Collard Green Coleslaw

 

 

 

The hot dressin poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. Serve as a side dish, or use instead of lettuce to top vegetarian barbecue. Other greens to try in this recipe: Swiss chard, beet greens or flat-leaf kale.

 

 

Ingredients:

8 oz. collard greens, tough stems removed (8 leaves)

3 medium carrots, grated (2 cups)

1 medium onion, grated (1 cup)

1 medium red bell pepper, diced (1 cup)

1/2 cup rice or cider vinegar

1/3 cup sugar

1/4 cup canola oil

1 tbs. powdered mustard

1 tsp. celery seeds

1/2 tsp. salt

1/4 tsp. ground black pepper

 

Preperation:

1. Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together and

thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves and transfer to large bowl. Stir in carrots, onion, and bell pepper.

 

2. Whisk together vinegar, sugar, oil, mustard, celery seeds, salt and black pepper in small saucepand and bring to boil, whisking to dissolve sugar. Remove from heat and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and black pepper, if desired. Cover and chill 4 hours or overnight.

 

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