Tag Archives: bbq sauce

Finger Lickin’ Good BBQ Sauce

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I’ve been using this recipe for a few years now and everyone loves it!

I found this recipe on Food.com.

  • 1/2 white onion
  • 3 cloves garlic
  • 3 tablespoons olive oil
  • 1 2/3 cups ketchup
  • 1/2 cup white vinegar
  • 1/3 cup brown sugar
  • 1/3 cup Worcestershire sauce (I use a vegan one)
  • 2 teaspoons chili powder   **Variation (see note below) – 2tsp smoked paprika AND 1 tsp ancho chili powder instead of 2 tsp chili powder
  • 1/4 teaspoon cayenne pepper
** NOTE: The first time I made this sauce I accidentally used 2 tsp smoked paprika instead of chili powder, then I added 1 tsp ancho chili powder to try to “fix” it. It came out REALLY GOOD and I make it with that variation sometimes.
I recently served this sauce on Homemade Seitan – both my hubby and toddler loved it!

Easy Seitan (the other “wheat meat”)

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What is Seitan, you ask? It’s made from wheat but has little in common with flour or bread. Some call it “wheat meat”, “wheat gluten” or simply “gluten”. Seitan is surprisingly similar to the look and texture of meat when cooked, making it a popular meat substitute. Seitan is also high in protein, making it a great choice for those who do not eat meat yet want something to put Finger Lickin’ Good BBQ Sauce on! I make Seitan into “chicken” wings and nuggets, ribz, pulled pork-type sandwiches, meatloaf and a few other things. It can be boiled or steamed – this recipe is boiled, it’s the easiest one I’ve found and takes the least amount of time.

This recipe is from Post Punk Kitchen, one of my all-time favs! I serve this right out of the pot with Finger Lickin’ Good BBQ Sauce or I slice it and mix it with the same sauce for sandwiches. I know it may not look like what you’re used to but it’s really good!

* Homemade Seitan

1 cup vital wheat gluten flour
3 tablespoons nutritional yeast flakes
1/2 cup cold vegetable broth
1/4 cup soy sauce
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 cloves garlic, pressed or grated on a microplane grater

For the simmering broth: 
4 cups vegetable broth
4 cups water
1/4 cup soy sauce

Fill a stock pot with the water, broth and soy sauce, cover and bring to a boil.

In the mean time, in a large bowl mix together gluten and yeast.  In a smaller bowl mix together broth, soy sauce, lemon juice, olive oil and garlic. Pour the wet into the dry and combine with a wooden spoon until most of the moisture has absorbed and partially clumped up with the dry ingredients. Use your hands and knead for about 3 minutes, until it’s an elastic dough. Divide into 3 equal pieces with a knife and then knead those pieces in your hand just to stretch them out a bit. Let rest until the broth has come to a full boil.

Once boiling, lower the heat to a simmer. Add the gluten pieces and partially cover pot so that steam can escape. Let simmer for 45 minutes, turning occasionally. Turn the heat off and take the lid off, let sit for 15 minutes.

Remove from broth and place in a strainer until it is cool enough to handle. Slice and use as desired.