Shred or finely chop the seitan and set it aside.
In a large saucepan, heat the oil over medium heat. Add the onion and bell pepper, cover, and cook until softened, about 10 minutes. Add the garlic and cook 30 seconds longer. Stir in the chopped seitan and the soy sauce and cook for 2 to 3 minutes, until lightly brown.
Stir in the ketchup, tomato paste, water, chipotle, mustard, mustard, chili powder, paprika, liquid smoke, salt and pepper. Mix well, adding a little more water if the mixture is too dry. Simmer for 5 minutes to blend flavors.
When ready to serve, spoon the mixture onto the rolls and serve hot.
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