Vegan Kalua Pork

Get that smoke-y local favorite with a vegan twist! We’re using versatile and easy seitan to step in for its meaty counterpart. Adapted from FatFreeVegan.com.

Ingredients

• Safflower oil
• 1 cup vital wheat gluten
• 2 teaspoons smoked paprika
• 2 Tablespoons nutritional yeast
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• Salt and pepper, to taste
• ¾ cup water
• 2 Tablespoons nut butter
• 1 teaspoon Liquid smoke
• 1 Tablespoon soy sauce or ½ Tablespoon Coconut Aminos
• 1 cup each: chopped local onions, chopped local kale, & chopped local green cabbage
• ½ cup Organic No-Chicken Broth

Instructions

1. Preheat oven to 350°. Grease an 8” x 8” glass baking dish with safflower oil.
2. In a large bowl, combine gluten, paprika, nutritional yeast, and seasonings.
3. In another large bowl whisk together water, nut butter, Liquid Smoke, and soy sauce (or Coconut Aminos).
4. Mix together wet and dry ingredients until dough forms. Then knead gently until a round firm ball is formed.
5. Press ball into baking dish until it fills pan evenly. Using a sharp knife, cut gluten into cubes.
6. Bake for 20-25 minutes or until golden brown.
7. Remove from oven and let cool. Remove from baking dish and shred pieces by hand, with a knife or pulsed a couple times in the food processor.
8. Heat about a tablespoon of safflower oil in a large skillet over medium heat. Sauté vegetables for a few minutes or until onions are soft.
9. Add broth and seitan to skillet. Sauté for about 5-10 minutes or until liquid is absorbed. Serve as is or in a sandwich. Drizzle with your favorite barbeque sauce like our Smoked Spicy Pineapple BBQ sauce. Enjoy!

Yields 4-6 Servings

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