Wednesday, October 23, 2013

Finger Licking Good...Seitan BBQ Ribs

There's nothing wrong getting a little messy with these "ribs".  They are lip smacking delicious and finger licking good.  We both could not believe how close they are to actual meat.  From what I remember, Ryan quoted "This is the best fake meat I have ever had."  And, no I don't pay him to say things like that ;)

Every other time I have made seitan, I prepare it by boiling it water and letting it expand for about an hour.  Not this time!  Instead of doing that, I took the mixed vital gluten wheat with all its ingredients and spread it out in an 8x8 baking dish and baked it.  This tactic allows the seitan to become more solid and firm and almost a crispy outside layer.  You then go on the cooking it how you desire (either on the gril, skillet, etc).

Depending on how much time you have and what you are in the mood for, you can either make your own BBQ Sauce or use your favorite bottled one.  Just be aware that many of the big name brands contain high fructose corn syrup as their first ingredient!  If able to, stay away from these!

Seitan BBQ Ribs

If you are gluten intolerant or have celiac's, clearly stay away from seitan!  I do not have celiac's, but I still do not eat a ton of seitan.  I leave Ryan that responsibility to clean off the plate.

1 c vital wheat gluten
2 tbsp nutritional yeast
1 tbsp mesquite seasoning or soul food seasoning (optional)
2 tsp paprika or cayanne pepper
2 tsp garlic powder
2 tsp onion powder
2 tbsp tahini
1 tbsp tamari
1/2 tbsp liquid smoke
3/4 c water
1/2 c bbq sauce

Preheat oven 350.  In a bowl, mix the dry ingredients.  Then add in everything else EXCEPT for the BBQ sauce.  Start out by mixing the dry and liquids together with a fork, then start kneading with your hands.  If it feels a bit wet, don't worry- it is supposed to be that consistency.  In an 8x8 baking dish, spread the seitan out so that it is evenly covering the bottom of the dish and just about 3/4 in thick.  (you may have to play around and minipulate it a bit, but don't get discouraged!)  With a knife, cut out about 10 "ribs" (cut one side in half and then slice into pieces).
Bake for about 30-35 minutes and remove from oven.  Cut over the same spots again and carefully remove ribs with spatula.  They may stick a bit, but no biggy!  Heat George Foreman grill, or whatever you prefer to use.  Douse bbq sauce on ribs and grill for about 4 minutes.  Yummy!

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