Prep the : Slice 8 oz / 225g of seitan into thin strips.
Dice 1 large onion and mince 3 cloves of garlic.
Sauté the aromatics: Heat 2 tbsp (30 ml) of oil in a large skillet over medium-high heat.
Add the seitan, onion, and garlic.
Cook, stirring often, for 5–7 minutes until the onions are soft and the seitan is golden-brown.
Add the sauce: Reduce heat to medium-low.
Pour in 1 cup (240 ml) of barbecue sauce and 2 tbsp of water, stirring to coat the seitan completely.
Simmer and thicken: Let the mixture simmer for about 10 minutes, stirring occasionally. The seitan is ready when the sauce has thickened and clings to the strips.
Assemble and serve: Toast your sourdough slices and spread with vegan mayo. Pile the warm BBQ seitan on the bread and top with fresh lettuce and tomato.
Get creative: For a Philly-style sandwich, melt vegan provolone over the seitan. For a Reuben, swap toppings for vegan Thousand Island and 1/4 cup (960 ml) of sauerkraut.
Don't skip the sear: Browning the seitan before adding the sauce is key to a great, meaty texture. It creates a firm exterior that won't get mushy.
Slice it thin: For the best pulled texture, slice the seitan as thinly as you can. You can also tear it by hand for rustic edges that grab more sauce.
