[et_pb_section fb_built=”1″ _builder_version=”3.0.47″][et_pb_row custom_padding=”189px|0px|15.7969px|0px|false|false” _builder_version=”3.0.48″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”1_3″ _builder_version=”3.0.47″][et_pb_text _builder_version=”3.0.106″]

Ingredients:

• 1 can low sodium white beans
  

• 2 cups BBQ sauce

• ¹⁄₄ cup oil

• 2 teaspoons salt

• 2 teaspoons paprika

• 2 teaspoons onion powder

• 2 teaspoon garlic

• 1 teaspoon turmeric

• 1 teaspoon ground fennel

• 1 teaspoon sage

• 1 teaspoon black pepper

• 1 teaspoon low sodium soy sauce

• 2 ¹⁄₂ cups vital wheat gluten

[/et_pb_text][/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.0.47″][et_pb_text _builder_version=”3.0.106″]

Directions:

Place all ingredients except the gluten flour in a food processor and blend until smooth. Pour into a bowl. Add gluten flour and work into a dough.

Shape dough into a log and wrap in heavy duty foil like a tootsie roll. Try to make the roll as thick as possible. Steam for 1 hour.

Bake in a preheated oven at 350 degrees for 45-60 minutes Seitan should swell and press against the foil.

Cool and slice as needed for sandwiches.  This loaf can be cut very thin.

Store in the fridge.

[/et_pb_text][/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.0.47″][et_pb_image src=”https://pipenhagenblog.com/wp-content/uploads/2018/06/IMG_20180613_204218_616.jpg” _builder_version=”3.0.106″][/et_pb_image][et_pb_image src=”https://pipenhagenblog.com/wp-content/uploads/2018/06/FB_IMG_7025164245455916361.jpg” _builder_version=”3.0.106″][/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”3.0.48″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.0.47″][et_pb_text _builder_version=”3.0.106″]

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]