Seitan Ribs

1 cup vital wheat gluten
2 Tbsp.nutritional yeast
2 tsp. onion powder
1 tsp. garlic powder
2 tsp. smoked paprika
1/4 cup BBQ sauce (I use Bulls Eye Original)
1/2 cup water
1 tsp. soy sauce
2 tbsp. tahini
1 tsp. Liquid Smoke (I use mesquite flavor)
extra BBQ sauce for basting
1. Preheat oven to 350 degrees.
2. In a large bowl mix together the vital wheat gluten, nutritional yeast, onion powder, garlic powder and smoked paprika.
2. In a small bowl, mix together the BBQ sauce (1/4 cup), water, soy sauce, tahini and liquid smoke.
3. Pour the contents of the small bowl (wet ingredients) into large bowl (dry ingredients) an mix together until well mixed and the consistency of dough.
4. In an 8x8 glass baking dish flatten the dough so that it covers the whole bottom of the dish and touches the sides on all sides. The dough will be about 1/2 inch to 3/4 inch thick.
5. Put in the oven and bake for approximately 25 minutes.
6. Pull out of the oven and with a knife cut the ribs in half one direction and then make 7 cuts perpendicular to the first cut (cuts should be from one side of the dish to the other). When you are done, you should have about 16 individual ribs.
7. Baste the ribs with BBQ sauce on both sides and then cook on a grill approx. 4-5 minutes per side (or on a George Foreman grill for a total of 5 minutes).
8. When ribs are done, baste with more BBQ sauce and eat!!
2 Tbsp.nutritional yeast
2 tsp. onion powder
1 tsp. garlic powder
2 tsp. smoked paprika
1/4 cup BBQ sauce (I use Bulls Eye Original)
1/2 cup water
1 tsp. soy sauce
2 tbsp. tahini
1 tsp. Liquid Smoke (I use mesquite flavor)
extra BBQ sauce for basting
1. Preheat oven to 350 degrees.
2. In a large bowl mix together the vital wheat gluten, nutritional yeast, onion powder, garlic powder and smoked paprika.
2. In a small bowl, mix together the BBQ sauce (1/4 cup), water, soy sauce, tahini and liquid smoke.
3. Pour the contents of the small bowl (wet ingredients) into large bowl (dry ingredients) an mix together until well mixed and the consistency of dough.
4. In an 8x8 glass baking dish flatten the dough so that it covers the whole bottom of the dish and touches the sides on all sides. The dough will be about 1/2 inch to 3/4 inch thick.
5. Put in the oven and bake for approximately 25 minutes.
6. Pull out of the oven and with a knife cut the ribs in half one direction and then make 7 cuts perpendicular to the first cut (cuts should be from one side of the dish to the other). When you are done, you should have about 16 individual ribs.
7. Baste the ribs with BBQ sauce on both sides and then cook on a grill approx. 4-5 minutes per side (or on a George Foreman grill for a total of 5 minutes).
8. When ribs are done, baste with more BBQ sauce and eat!!