Vegetarian Barbecue Sandwiches(slow Cooker)

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 dried ancho chiles (if you can't find use chipotle peppers in sauce)
• 1/2 cup water
• 1/2 cup chopped onion
• 1 1/2 teaspoons minced garlic
• 1/4 cup ancho chili paste
• 1 teaspoon corn oil
• 1 1/2 cups tomato sauce
• 1/4 cup water
• 1/4 cup honey
• 1 tablespoon dark molasses
• 1/4 cup prepared mustard
• 1 teaspoon salt
• 1/2 teaspoon allspice
• 1/2 teaspoon cayenne pepper
• 1/4 cup chopped fresh parsley
• 1/2 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1/2 teaspoon liquid smoke
• 1 cup wheat gluten
• 1/8 cup wheat gluten
• 1 teaspoon minced garlic
• 1/2 teaspoon cayenne pepper
• 1 teaspoon basil
• 3/4 cup vegetable broth (or water)
• 1/4 cup soy sauce
• 2 teaspoons sesame oil
• 1/4 teaspoon liquid smoke

Recipe

• 1 for the ancho paste:.
• 2 place the chilies in a small pot and cover with water.
• 3 cook over medium-low heat until soft, about 15 minutes.
• 4 blend with the water to make this delicious, dark paste. if using chipotle peppers in sauce, blend in food proccesor and add water if needed to make a paste.
• 5 for the barbecue sauce:.
• 6 sauté the onion until brown, 5-7 minutes, then add the garlic and cook for an additional 2 minutes.
• 7 deglaze the pan and place all the ingredients in a slow cooker. stir, then blend with a hand-held blender. (if you donã¯â¿â½t have a hand-held blender, combine the ingredients in a regular blender before placing them in the slow cooker.).
• 8 cook at the medium-heat setting for at least 1 hour. the sauce is best, however, when slow-cooked at the low-heat setting for 8 hoursã¯â¿â½the longer the shredded gluten cooks with the barbecue sauce, the better. stir occasionally.
• 9 for the wheat gluten:.
• 10 in a large bowl, combine the dry ingredients. add the wet ingredients and knead until most of the liquid is absorbed. (i like to keep a little extra wheat gluten on the side to absorb any excess liquid.).
• 11 place in an oiled baking dish and bake for 25 to 30 minutes at 350°f remove from the oven and cool.
• 12 cube, then place in a blender and pulse to shred. (donã¯â¿â½t worry about making this perfect. just worry about overusing the blender because that will create wheat-gluten mush.).
• 13 combine with the barbecue sauce. cook in a slow cooker set at medium heat for at least 1 hour.
• 14 to serve:.
• 15 place on your favorite sandwich buns (big, toasted buns with poppy seeds look great), or serve alone.
• 16 makes 4 servings.