This is something I’ve wanted to make for a while. The first time I was inspired was from an old blog A Veg*n for Dinner. Then Pintrest kept throwing delicious picture of seitan my way, so I finally read this recipe for Vegan BBQ Ribs (Seitan) with Spicy Korean or Spicy Traditional BBQ Sauce. Last weekend I made a batch partly based on that one, but with my own modifications for what I had in the house, and my need to put maple syrup into everything. It was so successful that most never made it to that intermediate step of plate in going from pan to mouth.
And then I made another batch the following day that completely sucked. Too much liquid, too great a ratio of chickpea flour to gluten flour. Just a mess.
Today, I tried again.
1.5 cup vital wheat gluten
2 TBS chickpea flous
2 TBS Nutritional yeast
2 TBS vegetarian beef broth powder
1 TBS onion powder
2 tsp smoked paprica
1 TBS pepper
Combine in food processor
1.25 cup water
0.25 cups mixed smoked, chipoltle and regular maple syrup
2 TBS chili garlic paste
1 drop liquid smoke (optional)
Combine in measuring cup
With food processor running, add wet to dry. Process until all is combined and then a minute more.
Wrap it and let it rest for 30 minutes.
Grease up a pan and squish the dough into it. It will not want to cooperate. Force it. I covered it in plastic wrap and weighed it down for a while while the gluten relaxed.
Preheat oven to 350F
Meanwhile, make up a sauce.
1 cup water
1/2 cup apple cider vinegar (other vinegars are fine if you’re out of cider vinegar. Malt vinegar is nice
1/2 cup maple syrup
3 cloves garlic, chopped
1/2 small onion, chopped
2 drops liquid smoke
2 tsp chili powder, I used Kashmiri pepper a friend gave me that his wife picked up in India
2 tsp cumin, ground measure whole and then grind
1/3 cup tamari
Bring to a boil, then reduce to simmer while seitan bakes.
Slice the seitan into riblet slices. Bake in oven uncovered for 30 minutes.
Turn heat up to 450. Pour about a third of a cup of the sauce on the ribs. Turn the ribs over to the drier top is now on the bottom. Place in oven for 5-10 minutes. pour some more sauce on, turn the ribs again, back in oven for another 10 minutes or so.
Turn on broiler. Add rest of sauce. Broil for about 2 minutes, turn, place back under broiler. Repeat this step until ribs start getting dark and crispy. Don’t worry of the ribs separate into individual pieces, that actually helps the cooking.