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vegan barbeque sandwich on cutting board with bbq sauce in background
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4.69 from 19 votes

Crockpot Vegan BBQ

This crockpot vegan BBQ made with seitan is rich, smoky, and packed with flavor, making it a delicious plant-based alternative to traditional BBQ. It's a satisfying meal that is perfect for summer outdoor gatherings or any time of the year.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner Recipes
Cuisine: American
Diet: Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 6 servings
Calories: 151kcal
Author: Terri Edwards

Ingredients

Baked Seitan

  • 2 cups vital wheat gluten
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1/2 teaspoon oregano
  • 1.5 cups water
  • 1/4 cup tamari
  • 2 tablespoons vegetarian "oyster" sauce
  • 2 tablespoons tahini

Barbecue Sauce

  • 1 cup yellow onion chopped
  • 2 cloves garlic diced
  • 2 cups fire roasted tomatoes
  • 1/4 cup prepared yellow mustard not ground mustard, but liquid
  • 2 tablespoons black strap molasses
  • 2 tablespoons agave or maple syrup
  • juice from one lemon
  • 2 teaspoon soy sauce
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons chopped parsley
  • 1 teaspoon liquid smoke optional
US Customary - Metric

Instructions

Baked Seitan

  • We begin this recipe by making the seitan. Combine the dry ingredients of wheat gluten powder, spices, and herbs in a large bowl and whisk together well.
  • In a medium bowl, mix together the remaining ingredients of water, tamari, "oyster" sauce, and tahini.
  • Add the wet mixture to the dry mixture. It will thicken very quickly. Begin to knead everything together with your hands for approximately 3 minutes.
  • Set to the side and allow to rest for 10 minutes. Then knead another 2-3 minutes. The longer you knead, the chewier the seitan will be after baked.
  • Line a baking sheet with parchment paper and press seitan into the pan. Bake at 325 for 40 minutes.
  • Remove from oven, cut in half, and place in a crockpot with barbecue sauce. Allow to cook on low for 1 hour. By allowing the seitan to cook slowly in the barbecue sauce for at least an hour, it achieves a tender, pulled texture.
  • Remove from the crockpot. Use a couple of forks to pull and shred the seitan apart. This can be shredded in a food processor, but I like mine chunkier and did it by hand. Then place back into the crockpot with barbecue sauce and cook 6-8 hours on low.
  • Serve warm on whole grain buns. We added fresh spinach leaves and sliced onion to ours. Delish!

Barbecue Sauce

  • Over medium heat, saute the onion and garlic in 3 Tbsp of veggie broth until it softens. I cook a little longer to caramelize.
  • Add the rest of the ingredients, simmering for another 5 minutes.
  • Pour mixture into a blender and puree until smooth. Add to crockpot with seitan.

Video

Notes

Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Gluten-free option- These sandwiches can also be made with Soy Curls instead of seitan if preferred for those that are gluten-free.
Make it quick- If you decide to purchase precooked seitan and bottled BBQ sauce, this dinner can come together in about 10 minutes flat. Simply combine the cooked seitan with the BBQ sauce, heat, and eat.
Storage- Store leftover vegan BBQ with seitan in an airtight container in the refrigerator for up to 4-5 days or freeze it for up to 3 months. Reheat gently in the oven, on the stovetop, or in the microwave to maintain its texture and flavor.

Nutrition

Calories: 151kcal | Carbohydrates: 13.1g | Protein: 11g | Fat: 3.5g | Fiber: 1.9g