Pot Roast Part 2

So, what do you do with leftover pot roast?

First, make some onion rolls.

Then, make the mushroom fondue from About.com (recommended by Don't Get Mad, Get Vegan - yay, she's back!)

Then, saute some seitan, drizzling with soy sauce and Worcestershire. Also fry up some sliced onions until caramelized. Pile it all on a roll with some barbecue sauce and get ready for major deliciousness!

Here is my favorite barbecue sauce. My aunt used to make it when I was a child. She was really ahead of her time as a cook, especially for that time period. Every meal was from scratch and delicious. It seemed exotic to me to have a casserole she prepared, because we had barbecued meat and frozen veggies every night at home. Although this sauce was served with turkey (prepared on a rotisserie outside - a totally foreign concept to me), nowadays it is great on tofu!

6 T minced onion

3 T margarine

1 c ketchup

1/4 c vinegar

2 T brown sugar

2 T Worcestershire sauce

2 t prepared mustard

1/8 t salt

Saute onion until margarine until tender but not brown. Stir in remaining ingredients and simmer 10 minutes.

I recommend that you don't cut down on the fat - it really makes the sauce rich and delicious!

For dessert, butterscotch pudding from The Joy of Vegan Baking. You know the graham cracker shells are vegan, right?