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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Barbeque Ribs Seitain Recipe

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This recipe for Barbeque Ribs Seitain is from The Phillips Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c vital wheat gluten
2 tsp paprika (smoked Spanish)
2 tbs nutritional yeast
2 tsps onion powder
1 tsp garlic powder
3/4 c water
2 tbs nut butter (peanut butter, tahini, cashew)
1 tsp liquid smoke
1 tb soy sauce
1 c barbecue sauce


Read more: http://www.food.com/recipe/homemade-seitan-barbecue-bbq-ribs-vegan-295097#ixzz1R9anQcfv
Directions:
Directions:
Preheat oven to 350º. Lightly spray an 8x8-inch baking dish with canola oil. Mix the first 5 ingredients. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Mix well. Press the dough into the baking dish and flatten it so that it evenly fills the pan. Using a sharp knife, cut it into 8 strips (or larger or smaller) if you prefer; then turn the pan and cut those strips in half to form 16 pieces. Bake for at least 25 minutes (or until slightly brown. 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. At this point, the ribs can refrigerated (use within 24 hours), freeze or grill. Grills better on a greased piece of aluminum foil. Turn frequently to prevent burning. Cooks quickly. Continue to moisten with sauce, coating one more time before serving. Goes great with coleslaw!
Number Of Servings:
Number Of Servings:
8-16
Personal Notes:
Personal Notes:
We serve this on a bun with coleslaw. It is a wonderful meal. Leftovers are good the next day. Freezes well. Can be made ahead and kept in frig for up to 24 hours.

 

 

 

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