I recently made a really yummy recipe from the Post Punk Kitchen called Seitan & Broccoli with Pantry BBQ Sauce. There are tons of recipes on Post Punk Kitchen and you can easily search by recipe type or ingredients to find what you’re looking for. It’s the site of cookbook author Isa Chandra Moskowitz, and it’s definitely worth a look.
I mostly stuck to the recipe on this one, but I did change a few small things. In the BBQ sauce I did not use Sriracha hot sauce. I don’t really use hot sauce so I didn’t want to buy it just for this recipe. I also added shallots to the seitan and broccoli because I tend to put shallots in everything. Next time I make this, I will probably tone down the sweetness a bit and use slightly less vegetable broth. It was really good the way the recipe is written, but I think a slightly less sweet, thicker sauce would be perfect.
1 Tbsp olive oil
1 small yellow onion
3-4 cloves of garlic
salt and pepper to taste
1 package of seitan (about 1 lb)
3-4 cups broccoli florets
1/2 cup vegetable broth
2 Tbsp maple syrup
2 Tbsp molasses
2 Tbsp tomato paste
2 Tbsp peanut butter
1 Tbsp soy sauce
1 Tbsp apple cider vinegar
1 Tbsp prepared mustard
1/2 teaspoon liquid smoke
1/2 tsp Sriracha (optional)
- In a mixing bowl, combine all of the BBQ sauce ingredients and whisk until smooth. Taste the sauce to see if you need to add anything.
- Chop the onions and shallots and press or mince the garlic.
- In a large skillet or pan, sauté the onions, garlic, shallots, and sprinkle on the salt and pepper. Once the onions are lightly browned, add in the seitan and sauté until browned.
- Add the broccoli florets to the pan and cover it with a lid for about 5 minutes, stirring occasionally. Once the broccoli is tender, add the BBQ sauce and stir to coat everything.
- I served the BBQ seitan and broccoli with a side of homemade cornbread. You could also serve it over rice or another grain.