Gochujang BBQ Seitan & Scallion Fusion Flatbread

• vegan
• bbq
• asian-fusion
• flatbread
• seitan
• gochujang
• plant-based
• scallions
• dinner
• grill
• Emily

Introduction

Hey there! Today we’re taking the humble thin bread and giving it a massive California-cool upgrade. We’re layering crispy, savory scallion flatbread with my signature smoky BBQ seitan, all tied together with a spicy Korean gochujang kick. This dish captures the current 'flatbread frenzy' trending in food hubs from LA to Seoul. It's the ultimate BBQ snack that’s light, crispy, and bursting with umami—perfect for a sunny afternoon grill session!

Ingredients

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1/2 cup finely chopped scallions
• 3 tbsp toasted sesame oil
• 8 oz thinly sliced seitan (brisket-style strips)
• 1/4 cup organic vegan BBQ sauce
• 1 tbsp Gochujang (Korean chili paste)
• 1 tsp freshly grated ginger
• 1 clove garlic, minced
• 1/4 cup quick-pickled daikon or radish
• Fresh cilantro and sesame seeds for garnish
• 2 tbsp vegan wasabi mayo for drizzling

Instructions

• In a large mixing bowl, combine the flour and warm water. Knead for about 5-8 minutes until smooth. Cover with a damp cloth and let the dough rest for 20 minutes.
• While the dough rests, whisk together the vegan BBQ sauce, gochujang, ginger, and garlic in a small bowl. Toss the seitan strips in the sauce until fully coated and let them marinate.
• Divide the rested dough into 4 equal portions. Roll each piece into a very thin circle.
• Brush each circle with a thin layer of sesame oil and sprinkle generously with scallions. Roll the dough up tightly like a cigar, then twist it into a snail-like spiral. Flatten the spiral with your palm and roll it out again into a thin disc; this creates those beautiful flaky layers.
• Heat a lightly oiled cast-iron skillet over medium-high heat. Fry each flatbread for 2-3 minutes per side until golden brown and crispy.
• In the same skillet (or on a grill), sear the marinated seitan strips for 2 minutes on each side until the glaze is caramelized and slightly charred.
• Top each warm flatbread with a generous portion of BBQ seitan, pickled daikon, and cilantro.
• Finish with a drizzle of wasabi mayo and a sprinkle of sesame seeds. Slice into wedges and serve immediately.

This dish is all about that perfect crunch and the harmony of smoky American BBQ with the zesty heat of Asia. Whether you're hosting a backyard bash or just craving something experimental, this flatbread is sure to be the star. It's fresh, it's bold, and it's 100% plant-powered. Keep cooking with heart and heat, and I'll see you at the grill!

Emily