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BBQ Seitan Ribs

I’ve tried my hand at a couple different ways of preparing seitan. I’ve made a variety of deli styles for making sandwiches. I’ve tried making a smoky bacon and a couple other things. Lately I have been wanting something with barbecue flavor; it made sense to give BBQ ribs a day in court.

This recipe came out fantastic, I got it from HERE and manipulated it based on ingredients I had. The only thing I will do different is make sure I finish these on a grill to give them some nice char. Anyway, here is what you will need. Honestly, this doesn’t get any easier!

1 cup vital wheat gluten
2 tablespoons nutritional yeast
2 teaspoons smoked paprika
1/4 teaspoon of ground chipotle
1 teaspoon of chik’n flavoring
1 teaspoon garlic powder
1 teaspoon of black pepper
3/4 cup water
1 tablespoon Braggs liquid aminos
1 teaspoon of liquid smoke
2 tbsp tahini
1/2 cup BBQ sauce

Preheat over to 350┬║

Mix all the dry ingredients well in one bowl while doing the same with the wet.

Combine them both until it forms a spongy ball. You can knead it if you like, but I wouldn’t do it too much as it becomes tougher and tougher as you knead and you don’t want the ribs to come out tough and super chewy.

Spray a glass 8×8 container and lay the seitan flat into it, pressing down so it’s as flat as you can get it. Lightly press a knife onto it creating 6 lines horizontally and 1 vertically that way you can pull these apart easier when they are done.

Lightly brush on some BBQ sauce and place in over for 25 minutes.

Here’s where you have options… You can simply flip these in the pan, brush more BBQ sauce on and finish in the over for another 10-15 minutes OR take them out to the grill and finish there, brushing BBQ sauce on of course.

You also need to make sure to run the knife over the pre-cut lines, lightly of course as you don’t want to separate them yet.

I made mine in the oven and the bottom (which is actually the top when you are finished and flip them back over) caramelized nice and the ribs had a good crunch on the edges. Being finished on the grill you should get a bit more crunch and smoky flavor. Regardless, these are awesome and I hope you let me know how they come out for you.

What’s your favorite BBQ sauce to use? Do you make your own or use store bought?

Wait! Don’t get rid of that grill!!

It was quite ironic that I saw this post on Fix.com the other day because my wife, and my sons, got me a new grill for Fathers Day. We recently bought a new home after moving around and around more times than I am willing to admit. So, needless to say, it’s been a while since I had a grill to cook on. And, to be honest, I think the last times I cooked on one was when I was still eating meat.

If you have recently made the transition to a plant based/ vegan diet you do not have to give up your grill. Even when I was eating meat, I do remember cooking a plethora of veggies on the grill. Fire roasted summer squash and zucchini? Yes please! Don’t give that grill away, dust it off and get it ready. Heck it should be ready to go, it’s summah (as we say here in the Northeast).

July 4th just passed and while it not the official date that summers starts, at least not the season, it’s said it is a kick-off to the summer. On July 4th, and foreseeable future (or at least until Labor Day), BBQ’s are an almost daily event. Whether it grilling at a get together, or nightly for your family, these are some great tips to get the most out of your grill and your veggies.

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