Seitan & White Bean Barbecue Sandwiches with Brussel Sprout Slaw

This sandwich is savory, a little sweet, crunchy, sloppy and perfect for lunch or dinner. Each component tastes better the longer it sits which makes this ideal picnic/ travel food. Just make sure to bring plenty of napkins.

Crispy seitan, white beans and orange bell pepper in tangy barbecue sauce and crunchy coleslaw made with brussel sprouts.

Seitan & White Bean Barbecue Sandwiches
makes 3 sandwiches
2 tbl extra virgin olive oil
1 large shallot, minced
1 orange bell pepper, small dice
1 jalapeno, seeded, minced
8 oz seitan, small dice
3 garlic cloves, minced
3 tbl organic light brown sugar
1 tbl apple cider vinegar
1 tbl tomato paste
1 tbl dijon mustard
2 tsp vegan worcestershire sauce
1/2 tsp cayenne
salt and pepper
1/2 cup vegetable broth
1-15oz can white beans, drained and rinsed
3 ciabatta rolls, toasted

Over medium high heat, saute the shallot, bell pepper and jalapeno in olive oil until they start to brown and caramelize, 5-7 minutes. Add the seitan and garlic and cook until the seitan has brown, crispy edges. Add the brown sugar, vinegar and tomato paste and stir to combine. Cook until the brown sugar has dissolved, 2 minutes. Add the mustard, worcestershire, cayenne, 1/2 tsp salt and 1/4 tsp pepper. Deglaze the bottom of the pan with the broth, scraping up all the bits on the bottom. Add the white beans and simmer, uncovered for 15 minutes. Stir every couple minutes so the bottom doesn't scorch. Serve with slaw on toasted rolls.

Brussel Sprout Slaw
12 brussel sprouts, ends trimmed, thinly sliced
1 carrot, grated
1/2 small red onion, thinly sliced
1/4 cup vegan mayonnaise
1 tbl sweet dill relish
1 tbl orange marmalade
salt and pepper

Combine all of the ingredients and season with salt and pepper. Let sit and marinate for at least 15 minutes before serving.