Demeters Steak Sauce

BBQ Soy Curls Sandwich

Dietary Gluten Free
Meal type Lunch
Occasion Barbecue, Casual Party
By author Ellen Allard


  • 1 tablespoon olive oil
  • 1 Large diced red onion
  • 1 whole clove
  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 1 clove minced garlic
  • 2 tablespoons sugar
  • ½ cup tomato paste
  • Zest and juice of 1 orange
  • 1 cup red wine
  • 6 tablespoons sherry vinegar
  • 1 cup Worcestershire sauce
  • ½ cup reduced veal stock (veal demi-glace)
  • 1 ½ cup water
  • 3 anchovy filets
  • 2 tablespoons salt
  • Hot sauce to taste
  • 4 cups boiling water
  • 1 packet Butler Soy Curls
  • ¼ c. + ½ c. Trader Joe’s Organic Sriracha & Roasted Garlic BBQ sauce1
  • 1 tablespoon wheat-free tamari
  • 2 tablespoons Penzey’s Arizona Dreaming Spice Blend (or any gluten free southwestern blend of spices)
  • 2 tablespoons Penzey’s Chicken Taco Blend (or any gluten free taco mix)
  • gluten free English muffins or hamburger buns
  • romaine lettuce leaves
  • pickles, sliced thin
  • red onion, sliced thin


  • 1 teaspoon hot sauce


Preheat oven to 350˚.

Pour boiling water over soy curls. Add ¼ c. BBQ sauce, wheat-free tamari, optional hot sauce, 1 Tbsp Arizona Dreaming Spice Blend and 1 Tbsp Chicken Taco Blend. Mix with spoon. Let marinate at least 30 minutes. Scoop up handfuls of Soy Curls, squeeze out as much liquid as possible.

Put Soy Curls in a bowl. Add remaining ½ c. BBQ sauce, 1 Tbsp Arizona Dreaming Spice Blend and 1 Tbsp Chicken Taco Blend. Mix well.

Lay the Soy Curls on a large, flat jelly roll pan. Bake for 45 minutes. At the halfway point, move the Soy Curls around with a flat spatula to keep them from sticking to the pan.

To assemble your sandwich, add lettuce, BBQ Soy Curls, onion, and pickles to a toasted gluten free English muffin or hamburger bun.
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