Ingredients
Slow Cooker Pulled Chicken Sandwiches:
- Garlic cloves - 4 , minced
- Onions - 1 , sliced
- Green peppers - 2 , sliced
- Seitan - 1 lb , sliced
- Garlic cloves - 4 , minced
- Tomato sauce - 1 cup
- Apple cider or balsamic vinegar - 1/4 cup
- Balsamic vinegar - 2 Tbsp
- Brown sugar - 1 Tbsp
- Brown sugar - 2 Tbsp
- Paprika - 2 tsp
- Hamburger buns - 4
- Pickles - for serving
Potato Salad with Dill Greek Yogurt Dressing:
- Baby potatoes - 1 1/2 lbs
- Pickles - 2 Tbsp , diced
- Dill, fresh - 1 Tbsp , chopped
- Mayonnaise or veganaise - 1/4 cup
- Greek yogurt - 1/4 cup
- Dijon mustard - 1 tsp
- Lemon juice - 1 Tbsp
- Salt - 1/4 tsp
Prep
- Garlic / Onions / Green peppers / Seitan - Prep as directed
- Potatoes - Place into a pot and cover with cold water by about an inch. Bring to a boil, and then simmer until you can easily insert a knife through the potatoes, ~6 to 10 minutes. (Can be done up to 5 days ahead)
- Dressing - Dice pickles and chop dill. Mix together pickles with mayo/veganaise, Greek yogurt, mustard, lemon juice, salt, and dill. (Can be done up to 3 days ahead)
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Make
- Mash potatoes with dressing. Season to taste with salt and pepper.
- Preheat a skillet over medium heat. Add in cooking oil and then minced garlic to heated oil. Once you can smell the garlic, add onions with a dash of salt. Saute until softened, 3 to 5 minutes. Next add peppers, seitan, tomato sauce, vinegar, sugar, and paprika to pan. Saute until green peppers are softened and the flavors have built up, about 8 to 10 minutes. Season to taste with salt & pepper.
- Toast buns at 325F (163C) degrees for 5 to 10 minutes. Serve seitan on buns with pickles and potato salad on the side.
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