Barbecue Seitan Sandwich with Sweet Potato Cashew Cream & Homemade Barbecue Sauce

I love sandwiches because of how creative you can get with them. And this has got to be my best sandwich idea so far. Mixing a smoky barbecue sauce with some seitan and sweet potato cashew cream cheese was an amazing blend of flavours. I shared these sandwiches with my family and they loved it!

Sharing the recipes below! The barbecue sauce and sweet potato cashew cream are big batches that you can use for other recipes. Enjoy!


1 1/2 cup seitan, thinly sliced*

1 large red onion, sliced

1 large bell pepper, sliced

1/2 cup shredded purple cabbage

3 tbsp oil

2/3 cup homemade barbecue sauce (recipe below)

Sweet Potato Cashew Cream (recipe below)

Focaccia bread or bread of choice

  1. In a pan, heat 1 tbsp of oil. Sauté the onions until tender, around 3 minutes.

  2. Take out the onions and cook the bell peppers with 1 tbsp of oil. Set aside.

  3. Heat the remaining 1 tbsp of oil. Place in the seitan. Sauté for 3 minutes until golden brown.

  4. Add in the barbecue sauce. Cook on medium heat until the sauce thickens and is absorbed. Be careful not to leave without mixing because the sauce can easily burn due to the sugar content.

  5. Toast the bread and assemble your sandwiches. The assembling part is totally up to you but I used all the vegetables I listed above.

Note: If you don’t have access to seitan, feel free to use other types of veggie/mock meats such as Gardein or Beyond Meat! You can also use fresh oyster mushrooms. If you decide you use other types of mock meat/mushrooms for the base, you may just need to shred/cut them up into smaller pieces.


1 cup tomato ketchup

1/2 cup water

5 tbsp coco sugar (adjust according to desired sweetness)

1 tbsp lemon juice

1 tbsp liquid aminos/soy sauce

1/2 cup cane vinegar

1/2 tsp black pepper

1/2 tsp onion powder

1/2 tbsp liquid smoke (optional but highly recommended! It gives the barbecue a very smoky flavour)

  1. In a bowl/container, mix all the ingredients together.


1/2 cup + 1 tbsp cashews, soaked overnight

1/2 cup water (add more or less depending on desired thickness)

1/3 cup orange sweet potato (I mashed it a little to be able to measure it)

2 tbsp nutritional yeast

Juice from 1/2 lemon

1 tsp salt, or to taste

1. Add everything into a blender and process into smooth. Makes around 1 cup.

2. You can store the remaining cashew cream in the refrigerator for 3 days or in the freezer for 2 weeks then just thaw before using

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