Bourbon Glazed Seitan with Cajun Rub

This used to be one of my absolute favorite dishes from back in the days, but then I did it with a Tenderloin. As I love BBQ'ing and I'm the first to brag about my superior skills, I wanted to transfer some of these awesome tastes to the plant-based world. This is not a very healthy choice, but it's sure a dinner for champions.

This requires a little planning and if you don't like to use a homemade Seitan, buy a pre-made as the dish itself takes some time to make and it's made in three steps.

This recipe is based on four Seitan steaks.

Vegan Worcestershire Sauce

This is a must, so you can't do this without Worcestershire Sauce and regular one contains Anchovies so that's a no-go. If you find pre-made that's fine too.

Ingredients

• 5 dl Apple Cider Vinegar
• 0,5 dl Tamari or Shoyu
• 0,5 dl Brown Sugar
• 1 tsp Onion Powder
• 1 tsp Dry Mustard
• 0,5 tsp Cinnamon
• 0,5 tsp of Black Pepper
• 1 tsp Ground Ginger
• 2 Garlic cloves (crushed)

Bring everything to a boil and simmer on low heat until reduced by half (about 20 minutes). Pour through a fine-mesh sleve into a glass bottle. You can store this sauce in the fridge for two months.

Marinade

Ingredients

• 1 dl Worcestershire Sauce
• 0,5 dl Dijon Mustard
• 2 tbsp Molasses

Let the Seitan Steaks marinate overnight or for at least twelve hours in the fridge.

Dry Rub

Ingredients

• 1 tbsp Cracked Black Pepper
• 1 tbsp Garlic Powder
• 1 tbsp Paprika
• 1/2 tsp Cayenne
• 2 tsp Salt

Glaze

You can use this Glaze for burgers as well. Both Jack Daniels and Jim Beam contains no animal products according to Barnivore.

• 0,5 dl Bourbon
• 0,5 Dijon Mustard
• 0,5 Light Brown Sugar (firmly packed)

Now, let's get down to business and grill these bad-boys.

1. Remove the Seitan from the marinade and discard the marinade.
2. Wipe off the excess marinade.
3. Press the rub into the Seitan steaks and place in room temperature for about 20 minutes.
4. Lightly brush or spray the Seitan with olive oil.
5. Sear over Indirect Medium heat for three minutes on each side while basting the Seitan with the glaze.

Serve with roasted vegetables, Garlic Mashed Potatoes, Grilled Garlic (cut the top part of a Garlic, put it in a aluminum foil package (leave a little hole in the top) and drizzle oil over it) and Corn on the Cob. A perfect BBQ!

Vegetable BBQ on the Weber

I love BBQ'ing and those who've been to my infamous big BBQ's knows I'm the regent of BBQ'ing even though when I received the title I cooked large steaks. I even got into something called Extreme Grilling which involved cooking vegetables. My background has helped me come up with dishes, marinades and smoking techniques usually used for meat, but nowadays I use them to make awesome Seitan "steaks", veggie burgers and marinated vegetables. Tonight we kept it simple... Just throw lots and lots of fresh vegetables on the grill and enjoy them with Hummus, sauces and different salads.

To me grilling is not something you just do during the summer, it's a cooking technique and if it wasn't for the meters of snow covering my Weber Summit grill I would have used it all winter.

This is really simple and I don't even need to put a recipe on here, so just throw plenty of vegetables such as mushrooms, zucchini, Bell peppers, asparagus, eggplant and make loads of dairy free sauces and bean salads to go with them and have great conversations while cooking.

I had an awesome "Chicken" burger from Redwood Wholefood Company for lunch today and they are simply awesome. I cook most of my meals outdoors from now on as the Weber Summit also comes with a side-burner you can also steam vegetables on the side. Simply put - PMA all day!