My compliments to the chef! It is unusual, but the flavors came together nicely. Made it for a birthday dinner for a non-vegetarian and it was enjoyed by all. I always like to pan-fry the seitan before adding it to a dish to give it a nice crispiness. Also, I used more than a bottle of barbecue sauce. I think it might be nice to use two different kinds- maybe a nice thick one for the filling and a slightly more marinadish one for the top. A thinner bbq sauce I really like is Frontera brand, with a bright yellow label. I topped with cheese before baking, and served with sour cream- yum yum!

Reviewed On: Mar. 26, 2006