BBQ FLAVORED SEITAN
I wanted to make more a BBQ type seitan after the success of my spicy seitan, so I made a few modifications to my original recipe and came up with this. I also made BBQ sauce for the first time and it turned out pretty good. Unfortunately I didn't really keep track of measurements, so I won't be posting that recipe right away. Also, if you're making this on a large scale (the first time I made this I actually octupled the recipe) you're probably going to need to add more of the liquid ingredients (maybe 1 to 2 cups more of the mixture). You want the seitan to feel similar to a wet sponge. Just like with my other seitan, how long you cook it will effect how hard or soft it is. Personally, I like this kind to be sort of like lunch meat, so I've included the times for making it a nice, soild, meat substitute. If you think you've over cooked it (it gets really browned), don't worry. Let it cool and bake it or fry it up later. The "skin" will soften when it's reheated.
Provided by Raven D
Categories Lunch/Snacks
Time 1h15m
Yield 1 loaf (, 12 serving(s)
Number Of Ingredients 14
Steps:
- Sift dry ingredients together in a large bowl.
- In a separate bowl, whisk together wet ingredients.
- Add wet mixture to dry ingredients (I find pouring it along the edges of the dry mixture helpful).
- Mix and knead the dough thoroughly.
- Shape into an 8 inch (or so) loaf.
- Place the loaf in the middle of a sheet of aluminum foil.
- Tightly wrap loaf in foil like a sausage, twisting the ends.
- Steam the wrapped loaf for 45 minutes.
- Pre-heat oven to 350°F.
- Place loaf in pan or on baking sheet and bake for another 45 minutes.
- Take out, unwrap, let cool, and enjoy!
HOMEMADE SEITAN BARBECUE (BBQ) RIBS - VEGAN
This is an original recipe by Susan V from fatfreevegan.com. It's so easy to make and incredibly yummy! You can buy Vital Wheat Gluten at most grocery stores (look for Bob's Red Mill). I did not have nutritional yeast so I omitted this ingredient with no lack of taste. These were "grilled" on a griddle and it worked out great. My meat eater hubby loved it as did the kids. Check out http://everydaydish.tv/cookingshow_video.html for a video on how to make this. (it's under Susan's Ribz).
Provided by Zenmaria
Categories Vegan
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F and lightly spray an 8x8-inch 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 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 pan or 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 pan or 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 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.
Nutrition Facts : Calories 251.7, Fat 1.6, SaturatedFat 0.2, Sodium 1574.5, Carbohydrate 55, Fiber 5.4, Sugar 33.2, Protein 6.6
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