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2 pulled BBQ sandwiches with purple slaw on a slate board with a glass of beer in the background.

Vegan Pulled BBQ Chicken

Easy seitan chicken and homemade BBQ sauce make a delicious vegan pulled BBQ sandwich.
5 from 1 vote
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Course: Entree, Main Course
Cuisine: American, Vegan
Keyword: bbq sandwich, vegan, vegan chicken
Prep Time: 15 minutes
Cook Time: 30 minutes
Steam the seitan: 1 hour
Total Time: 45 minutes
Servings: 4 sandwiches
Calories: 318kcal
Cost: $10

Equipment

  • stove

Ingredients

  • FOR THE SEITAN
  • 2 cups Vital wheat gluten
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • ½ teaspoon salt
  • 1 tablespoon chicken seasoning
  • 1 cup silken tofu
  • ½ cup water
  • 1 tablespoon no chicken bouillon paste
  • 1 tablespoon Worcestershire sauce
  • FOR THE BBQ SAUCE
  • 1 ½ cups tomato sauce
  • ¼ cup apple cider vinegar
  • 2 tablespoon molasses
  • ¼ cup coconut sugar you can use brown sugar if you don’t have coconut sugar
  • 2 teaspoon lime juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper

Instructions

  • FOR THE SEITAN
  • In a large bowl, whisk the 2 cups vital wheat gluten with the 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, and 1 tbsp chicken seasoning until they’re completely combined.
  • In a small bowl, whisk the 1 cup tofu, ½ cup water, 1 tbsp no chicken bouillon paste, and 1 tbsp vegan Worcestershire sauce until the tofu breaks down into small pieces.
  • Stir the wet ingredients into the dry and when it forms a ball.
  • On a clean flat surface dusted with vital wheat gluten, knead the dough for 1 minute then roll or press into a ½ inch thick circle. The dough will keep shrinking, just continue to press it back. If the dough tears, press it back together.
  • Using a sharp paring knife, cut out the chicken cutlets. You can decide on how small or large you want them to be.
  • Place a steaming basket in a large pot and fill with water until the water is just below the basket. You don’t want water to touch the cutlets. Bring the water to a boil.
  • Spray a light coating of oil on the basket to prevent the cutlets from sticking and place the cutlets on the basket. If you need to layer the cutlets, spray a light coating of oil on the bottom layer so they don’t stick together.
  • Reduce the water to a simmer, cover the pot, and steam for 30 minutes.
  • Remove the cutlets from the pot and refrigerate for at least an hour. This will let the seitan develop a better texture.
  • FOR THE BBQ SAUCE
  • Put all of the ingredients in a small saucepan and whisk until completely combined. Bring the sauce to a boil, then reduce to a low simmer and simmer for 20 minutes.
  • TO MAKE THE PULLED BBQ
  • Slice 3chicken cutlets into thin strips or use a fork and pull into shreds.
  • Place the vegan chicken in a large saucepan and cover with the BBQ sauce. Bring to a boil and then reduce the heat to a low simmer for approximately 30 minutes.
  • Pile on a bun and top with slivered cabbage or slaw.
  • FOR THE SLOW COOKER
  • In a medium bowl, whisk the BBQ sauce ingredients together until fully combined.
  • Put the shredded chicken and BBQ sauce in the slow cooker and stir until the sauce covers the chicken.
  • Set the slow cooker on the lowest setting and cook for at least 45 minutes.
  • Enjoy!

Notes

NUTRITION DISCLAIMER
Please note that this makes 4 sandwiches; however, this will depend on how large or small you make your sandwiches. 

Nutrition

Serving: 10oz | Calories: 318kcal | Carbohydrates: 26g | Protein: 48g | Fat: 3g | Saturated Fat: 1g | Sodium: 2051mg | Potassium: 623mg | Fiber: 2g | Sugar: 13g | Vitamin A: 696IU | Vitamin C: 8mg | Calcium: 139mg | Iron: 5mg