Not only does this recipe make fantastic vegan "ribz," the seitan recipe by itself makes some awesome homemade seitan!
- 1 c vital wheat gluten
- 2 tsp smoked Spanish paprika
- 2 tbsp nutritional yeast
- 2 tsp onion powder
- 1 tsp garlic powder
- ¾ c water
- 2 tbsp tahini or other nut butter
- 1 tsp Liquid Smoke
- 1 tbsp soy sauce
- About 1 C 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 it's 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.