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1 cup vital wheat gluten
2 teaspoons smoked Spanish paprika
2 tablespoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 cup water
2 tablespoons tahini or other nut butter
1 teaspoon Liquid Smoke
1 tablespoon soy sauce
about 1 cup of your favorite barbecue sauce
Preheat the oven to 350 and lightly spray an 8x8 baking dish with canola oil. Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Stir to mix well and then knead lightly in the bowl for a couple of minutes.
Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces.
Put it in the oven and bake for 25 minutes. While it's cooking prepare your grill.
Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribz will pull apart easily later. Generously brush the top with barbecue sauce. Take it to the grill and invert the whole baking dish onto the grill (or use a large spatula to lift the seitan out, placing it sauce-side down on the grill). Brush the top of the seitan with more sauce.
Watch it closely to make sure that it doesn't burn. When sufficiently brown on one side, turn over and cook the other side, adding more sauce, if necessary. When done, remove to a platter and cut or pull apart the individual ribs to serve.
2 teaspoons smoked Spanish paprika
2 tablespoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 cup water
2 tablespoons tahini or other nut butter
1 teaspoon Liquid Smoke
1 tablespoon soy sauce
about 1 cup of your favorite barbecue sauce
Preheat the oven to 350 and lightly spray an 8x8 baking dish with canola oil. Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Stir to mix well and then knead lightly in the bowl for a couple of minutes.
Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces.
Put it in the oven and bake for 25 minutes. While it's cooking prepare your grill.
Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribz will pull apart easily later. Generously brush the top with barbecue sauce. Take it to the grill and invert the whole baking dish onto the grill (or use a large spatula to lift the seitan out, placing it sauce-side down on the grill). Brush the top of the seitan with more sauce.
Watch it closely to make sure that it doesn't burn. When sufficiently brown on one side, turn over and cook the other side, adding more sauce, if necessary. When done, remove to a platter and cut or pull apart the individual ribs to serve.
Responses (5)
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Posted by The Veggie Cook at 07/31/07 00:02:17
This recipe calls for "liquid Smoke". Anyone know what that is???
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Posted by polly at 08/04/07 06:28:02
dont know what liquid smoke is, sounds dodgy though, I tried this recipe was ok, would like other recipes for seitan that you don't have to boil for an hour first.
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Posted by dconcidine at 08/14/07 13:52:19
Hickory Chips are burned, and the smoke is liquified, filtered, and bottled.
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Posted by Tatiana at 01/21/08 15:00:43
Yeah liquid smoke is a pretty easy to find ingredient. I've seen it in a lot of vegan recipes as well as even included in some raw books (even though it's not raw) because it is very flavorful.
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Posted by treehugger at 07/26/08 02:46:31
Polly - you should check out the recipe section here - I posted a baked seitan recipe that is to die for.
It's under "Meat Alternatives".
I was going to post this up later but here is a "beef" style version for your viewing pleasure now.
Dry Ingredients
1 cup wheat gluten
1/4 cup nutritional yeast flakes
1 tsp garlic salt
2 tsps pepper (I use white)
1/4 tsp cumin
1/2 tsp oregano
1/2 tsp rosemary
Liquid Ingredients
3/4 cup Bisto gravy (made really thick)
2 Tblsp Tamarind Sauce
2 Tblsp Olive Oil
1/2 Tblsp Soy Sauce
1 Clove of garlic squeezed through a garlic mincer
2 Tblsp Water
Method
Mix dry ingredients in a bowl, really well. Mix liquid ingredients in a separate bowl then add to dry ingredients. Whisk well with a fork so as everything is incorporated and forms into a dough. Knead dough for a few mins.
Double wrap in lightly oiled tin foil. If you want to shape the dough into a sausage then do so, rolling the foil round tightly and then twisting the ends.
Bake in a pre heated oven at 200 degrees for 90 mins - turning over halfway through. Unwrap the seitan and leave to cool completely.
This is delicious sliced and used in sandwiches or in a salad. It can be cut into cubes and used in stews and casseroles or cut into cutlets and BBQ'd.
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