Sticky Gochujang Seitan Rib Sliders with Kimchi Slaw

• vegan
• bbq
• fusion
• sliders
• gastropub
• gochujang
• seitan
• asian-american
• plant-based
• Emily

Introduction

Hey there, flavor explorers! Today, I’m bringing that cozy, elevated gastropub energy straight to your kitchen with a vibrant, Cali-cool twist. We’re talking about my Sticky Gochujang Seitan 'Rib' Sliders—a dish that’s all about the chew, the char, and that irresistible umami punch. It’s the perfect blend of American smokehouse comfort and bold East Asian heat. Whether you're hosting a backyard hang or just craving something soulful and trendy, these sliders are destined to be your new favorite. Let’s get grilling!

Ingredients

• 1.5 cups vital wheat gluten
• 1/4 cup nutritional yeast
• 1 teaspoon smoked paprika
• 1/2 cup vegetable broth mixed with 1 tablespoon white miso paste
• 2 tablespoons soy sauce
• 1/4 cup gochujang (Korean chili paste)
• 2 tablespoons hoisin sauce
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 6 vegan mini brioche or slider buns
• 2 cups shredded green and purple cabbage
• 1/4 cup vegan mayonnaise
• 1 tablespoon toasted sesame oil
• 1/2 cup chopped kimchi (vegan-certified)
• Toasted sesame seeds and sliced scallions for garnish

Instructions

• In a large bowl, whisk together the vital wheat gluten, nutritional yeast, and smoked paprika.
• Stir in the broth-miso mixture and soy sauce until a dough forms. Knead for about 3 minutes to develop the protein texture, then shape into a flat rectangle.
• Steam the seitan rectangle for 25 minutes until firm. Once cooled slightly, slice into "rib" strips.
• In a small bowl, whisk the gochujang, hoisin, maple syrup, rice vinegar, and ginger to create the sticky BBQ glaze.
• Heat a grill pan or cast-iron skillet over medium-high heat with a splash of oil. Sear the seitan strips until charred and crispy on the edges.
• Brush the seitan generously with the gochujang glaze while in the pan, allowing it to caramelize and get "sticky."
• To make the slaw, toss the shredded cabbage with vegan mayo, sesame oil, and chopped kimchi in a separate bowl.
• Lightly toast the slider buns. Place a sticky seitan rib on each bottom bun, top with a generous heap of the kimchi slaw, and sprinkle with sesame seeds and scallions.
• Close the sliders and serve immediately while the seitan is hot and the slaw is crunchy.

And there you have it—a little slice of vegan gastropub heaven! These sliders are proof that you don't need meat to get those deep, smoky, satisfying flavors that linger on your palate. Pair them with a cold craft brew or a sparkling yuzu lemonade, and you’re golden. Stay vibrant, keep experimenting, and keep cooking with soul! See you at the next fusion feast.

Emily