Serves 4
Total time: 30 minutes || Active time: 20 minutes
I find most storebought barbeque to be cloyingly sweet, so when I want BBQ I head for my pantry. The great thing about this sauce is that you can customize to your heart’s content. Want more spice, add extra Sriracha. More sweetness, add more mapley goodness. More tang, well, there’s the mustard, have at it! It’s really as easy as can be.
I used to call it 2×2 BBQ Sauce because it took two minutes and everything was two tablespoons (‘cept for the liquid smoke) so it was easy to memorize, but I kind of refined it down to these measurements. Still, I never have to actually measure anything, I just eyeball it. The peanut butter is my secret ingredient – it doesn’t make the sauce very peanutty, but gives an excellent texture and a flavor that will keep people guessing. In a good way. Unless they are allergic.
Since there’s no onion or garlic in the sauce recipe, I always throw some in with whatever I’m cooking. In this case, seitan and broccoli. I also love to use it with baked beans, baked tofu, or veggie burgers – all the usual BBQ suspects. Use cast iron for the smokiest flavor possible. I served it with rice this time, but of course cornbread or mashed sweet potatoes would be a great accompaniment, too.
For the BBQ Sauce:
1/2 cup vegetable broth
2 tablespoons pure maple syrup
2 tablespoons molasses
2 tablespoons tomato paste
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 tablespoon prepared mustard (I use Dijon)
1/2 teaspoon liquid smoke
1/2 teaspoon Sriracha hot sauce
For the rest:
1 tablespoon olive oil
1 small onion, thinly sliced
Big pinch salt
1 lb seitan, thinly sliced
3 cloves garlic, minced
Fresh black pepper
3 to 4 cups broccoli florettes and peeled and sliced stems
Mix all of the BBQ Sauce ingredients together in a bowl.
Preheat a large pan over medium high heat. Saute the onions in oil with a big pinch of salt for about 5 minutes, until lightly browned. Add the seitan and cook for 7 to 10 minutes, until seitan is browned. Add garlic and black pepper and saute for about a minute, until fragrant. Add a tiny bit more oil if needed.
Mix in the broccoli and cover the pan to cook, lifting intermittently to stir, until softened (about 5 minutes.)
Add the sauce, toss to coat, and cook for about 5 more minutes. Sauce should become thick and bubbly. Taste for salt and seasoning and serve!
I pretty much spend my life trying to fill in the space before it’s acceptable to make this for dinner again.
This sauce looks fantastic! I’m making it tomorrow with seitan and asparagus. I’d love to use it to make vegan bbq sammiches on some nice crusty buns too. I’ve had shredded vegan bbq at a vegan restaurant but don’t know what type of veggie protein is used. Anyone have any guesses? It’s truly a shredded texture, so I don’t think it’s seitan, tempeh or tofu. Could it be TVP?
Maybe soy curls? Look them up, they’re a form of tvp.
Jack fruit?
This is so absolutely yum! A total winner.
Thank you so much for this recipe. I can’t believe how easy it is, and how insanely good. You are so seriously gifted. Thank you so much for all of these recipes! It really helped becoming a vegan so much easier for me (and for my omnivore husband, he likes the food I have been cooking as well!!).
Yummy! The PB was a nice touch!! You really are the BEST!
SOOOO DELICIOUS!!! Well done! I’ve been vegan for 7 years and have never come across a better BBQ dish!!
this was soooo gooooood. i didn’t have liquid smoke so i substituted amino acids. just as good. devoured by me and the dude.
nomnomnomnomnom. chowing on this right now with a glass of vegan red table wine. didn’t have broccoli, so subbed mushrooms and yellow bell pepper. served with wild rice AND sweet potatoes. again…nomnomnomnomnomnomnom. you’ve finally convinced me to buy some of your damn cookbooks 🙂
ok i just made this AGAIN but with tofu cutlets, and fried zucchini and mushrooms. srsly…and i used regular old yellow mustard this time and like it better than last time when i used dijon. thanxs again for the amazing recipe!
Just wanted to share that In addition to the seitan broccoli combo, I’ve used this BBQ sauce on pizza–IT’S AMAZINNNNNGGG
The sauce seems really thin and soupy, so I added more tomato paste and also added more peanut butter which did give it a more peanutty taste. Still turned out great!
This is darn good. I love the sauce (my husband wants to make a big batch and put it on everything). This is a great canvas for whatever kind of vegetables you have on hand or would like to add. I actually would even prefer it with more vegetables instead of the seitan. Great weeknight dish since it’s so easy. Another winner, Isa. Keep ’em coming! Side note: I am continually convinced of your genius and intend to buy every cookbook you’ve ever had a hand in writing. You rock.
I made this with the white setian from Viva Vegan, and some sort of root-vegetable-greens (they’re either turnip or beet greens, I don’t remember), and THEN put it all on a pizza crust (from Vegan with a Vengeance) with slivers of red onion and cilantro. This is amazing. At first, when I just tasted the barbeque sauce, I didn’t love it. But, on the food (which is how barbecue sauce is supposed to be served) it is delicious. Just the right amount of spicy and sweet. (I decreased the liquid smoke to about 1/4 tsp because I don’t like the smokey flavor that much.)
I haven’t eaten the Barbeque Chicken Pizza from California Pizza Kitchen for 12 or so years, but this seitan/pizza combo tasted exactly like I remember that tasting.
this is delicious! and it involves the three things my partner loves most (after me and our two dogs)–seitan, bbq sauce, and broccoli. thanks, isa. this shit is the bomb.
Making this tonight! I’m thinking of serving it over or with some steamed potatoes, because I LOVE potatoes with barbecue sauce (I’m weird like that).
This turned out SO delicious oh my goodness. Did not have hot sauce but had harissa paste so used that instead. This is one of those yummy satisfying re-make-able recipes that i will do a repeat of when my parents come to stay. Love the sauce, its a go-to.
Recently found your website and I’m in love with the BBQ sauce. I modified it a little (added some onion flakes, brown sugar, smoked paprika and veg Worcestershire sauce). It was a little soupy for me so I made a double batch and simmered it for a half an hour. I used it with the infamous seitan log o’ greatness and made sammiches. I feel like I’ve died and gone to heaven. Thank you!
delightful!!
ALWAYS LOOKING FOR SOMETHING NEW AND HATE IT THAT PEOPLE COMMENT BY SAYING “IT LOOKS SO GOOD”. WHEN I READ REVIEWS I WANT TO KNOW HOW IT ACTUALLY TASTED.
ANYWAY, I MADE THIS AND IT IS FABULOUS! MY ABSOLUTE NEW GO TO BBQ SAUCE. FIRST NIGHT I USED IT ON PIZZA IN PLACE OF PIZZA SAUCE AND IT WAS INCREDIBLE WITH SAUTEED PEPPERS AND ONIONS. LAST NIGHT I MADE THE RECIPE ABOVE AND MY SEITAN FROM http://www.hungryhungryhippie.com/log-seitan/ CAME OUT EVER SO TENDER AND TASTY. I WAS CONCERNED ABOUT HAVING BROCCOLI IN THIS BBQ BUT THAT TOO WAS TOTALLY AWESOME! THANK YOU FOR THE POST!
That looks delicious.
I shared this recipe on The Home Depot’s Grills and Outdoor Cooking board on Pinterest.
Thanks!
-Craig, from The Home Depot
I was looking for a tempeh recipe and came across this one so I swapped the tempeh for the seitan. I took a short cut and used BBQ sauce I already had (but am looking forward to making this version). Also, I was out of rice so I used quinoa! So even with the substitutions this was beyond yummy! We all loved it and I am going to make it again and take it to Easter brunch with omni eaters. Thanks for a quick and easy yet delicious meal!
If I’m making seitan from scratch, do I need to cook it as normal, marinate it, then fry in the pan? Or just marinate the seitan then cook in the pan? Wasn’t sure…thanks!
Yes, cook as normal then marinade.
I’d also recommend a little less peanut butter, but this was positively scrumptious!
I want to try this, but I only have blackstrap molasses. Is that the right kind?
The BBQ sauce was delicious!! I made a few tweaks based on personal taste and what we had one hand. I subbed the tomato paste for ketchup because that’s what we had, as well as the liquid smoke for chipotle powder. I also left out the siriacha since my family doesn’t care for spicy food/hot sauce a lot. I could taste the peanut butter, but that may be simply because leaving out the hot sauce and liquid smoke creates a milder flavor and allows the peanut butter to come through. But I liked the peanut butter taste anyway. Overall, an excellent recipe.
This is the BEST recipe EVER! My husband begs me to make this once a week and has begun asking me to make sure there are leftovers for additional nights. Thank you, Isa, for another home run!
When recipes ask for a pound of seitan, the seitan must be cooked beforehand? Thank you very much! If whoever can answer my question, that would help me a lot! 🙂
when the kids heard this was ok the menu for dinner tonight, dude, you should have heard the cheers. It even got a dance. Top notch, always a hit
Which of your cookbooks is this tasty recipe in? My husband and I absolutely loved it!!
カルティエカルティエcléダウンスロープを厚い側を持つと突起となってトノースタイルから来ていることにある「レトロネス」があります。この時計はちょうど少しそれより大きいという意味で作成すると、幅40 mm（最大の）に、私はそれにハンサムな男性のモデルを作ると思います。オメガ スーパーコピー私は、どのように快適なclé手首に誇張することはできません。これは、低座って時計を手首に心地よくさせる場合の曲率に起因する。 http://www.eevance.com/tokei/vuitton/index.html
「小さいころから芸術の薫陶を受け、訓練のグロリア-イップ、近年、芸術界やデザイン界作全方位の発展、創作範囲が広く、中には陶芸、絵画、製品設計、包装設計などの異なる領域。地元の芸術としてのデザイン界の活躍の分子、及び香港粘土の芸術学院の創始者の一つで、さまざまなアイデアの開会グロリア-イップも教授芸術コース、及び、多く本芸術や手芸の教育の本。グロリア-イップの創作広く認めて、かつて獲得し多くの芸術賞を主催20度を超える作品展展開を十分に発揮する彼女の芸術と設計の情熱と素質。カルティエコピー時計最近では、有名な腕時計ブランドを務めるグロリア-イップ招かれスイスティソ開催、「旅」をテーマにした「１６０週年环宇漫遊」設計試合切手の審判で、一方、グロリア-イップも招かれてはイベントデザイン1項の切手。スイスティソ表の厚情に誘われて、令愛する旅行の彼女がいるととても興奮。 http://www.fujisanbrand.com/pack/shf/index.html
一部の人々は、単にダイヤルが好きでありませんでした。それはそうと、社内の7日の自動運動によるiwcのポルトガルうまくバランスの古典的な観察にいくつかの要素を加えます。しかし、年間カレンダーiwcのポルトガルに追加されたことの一部は幸せの象徴です。単にダイヤルを逆さにし、あなたがにこにこした顔の1つの地獄を得ます、目と口として、幸せな一年のカレンダーの窓としての下位ダイヤルを備えています。今となっては見ますか？あなたが悪い日を持っているならば、あなたはちょうどさかさまにこの時計を着用することができます。 http://www.bestevance.com/rolex/gmt/index.htm
口径52850自動運動性能で印象的です、そして、その見える間、それはかなり大きいです、それはそれへのより多くのフィットをより簡単にします。大きな運動を好む人々は今日、しかし、大部分の失敗はある意味ではそれはブランドのために不正行為をしていることを考慮する。カルティエスーパーコピーどんな腕時計会社は、20世紀に苦労しました、より小さくて動きをつくる機械システムの小型化の程度。大型の運動における空間の合併症の多くを含む多くのことをより簡単にします。多くの方法においては、は、いくつかの小さな懐中時計の動きと同じサイズです。おそらく、これはなぜ簡単に素晴らしいが168時間パワーリザーブのを取得することです（1週間）、まだ4運動の速度で動作している。 http://www.gginza.com/%E6%99%82%E8%A8%88/%E3%83%AD%E3%83%AC%E3%83%83%E3%82%AF%E3%82%B9/gmt/36661e9d1fbe59d2.html
Speake-Marinの作品は全て可視作りに向けて、伝統工芸を集める経典表、伝統工芸の代表作で、その出現より今日の腕時計市場いくつか提供する別のスタイルの選択。ロレックス-スーパーコピーまさにブランドの創始者ピーターSpearke-Marinさんが「タブ目的は今日の市場を達成し、腕時計の真価は時間の変遷が历久弥坚経歴。」 http://www.ooobag.com/watch/chanel/38/86a035fcc76b1b1d.html
This is my favorite & first discovered it in Isa Does It. I use canned jackfruit (not in brine, not in sweet syrup) and it’s such a hit along with a simple cabbage mix on a hoagie bun. ❤️