I apologize for these rather boring food photos. They are just candid shots hurriedly taken so hungry diners could start eating.
For the barbecue I made seitan, chopped it up in the food processor, then let it sit in barbecue sauce overnight. I used the recipe and method from Chef Jason of Vegan Culinary Experience. I was hoping for a more shredded style seitan, but chopped worked out fine.
I warmed it up before serving it on burger buns. Chase built his on an upside-down toasted bun with crispy broccoli slaw and hot hot hot sauce.
Creamy mashed red potatoes (nice for cooling off hot sauce!)…
... and a great Macaroni Salad. I used a recipe from La Dolce Vegan as a guide. I started with my favorite Eddie Spaghetti veggie corkscrews.
I added in carrots, green onions, red bell pepper, and chopped fresh spinach, then made a dressing with Tofutti cream cheese, milk, vinegar, agave, and lots of herbs. So tasty.
I’m glad everyone like it cuz I made a big huge bunch of it!
Broccoli was served too. Here’s our table full of food.
Here’s Chase’s perfect Texas barbecue plate.
Since wheat meat on whole wheat buns is not for gluten free folks, I had a bunch of broccoli, pintos, and leftover mushrooms. I made myself a mushroom stirfry the night before with my Asian market purchases and it was heavenly. Fresh shitake and enoki mushrooms, snow peas, daikon, and onion. I adore shitake mushrooms and stirfried daikon!