Recipe by Zenmaria
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).
Top Review by Laura Zimmerman
I made a single batch of this one time when I found this recipe last year. After that- it's always been a double batch. This is one of my hubby's favorite meals now. I make it at least once a week if not twice.
Leftovers go in the fridge for quick sandwiches later. We don't have a grill so I just use the broiler for the last part of cooking.
Thanks for posting this great recipe!
Update 3/3/12 - (2 1/2 years later!) I still make this recipe very regularly. Once every couple months I take a bunch of ziploc bags and put the dry ingredients in so when it's time to make the ribs I already have the dry mix ready to go, I just dump the contents of the ziploc into a bowl and add the wet ingredients. It's super easy and dinner is ready for the oven in about 5 minutes!
- 1 cup vital wheat gluten
- 2 teaspoons paprika (smoked Spanish)
- 2 tablespoons nutritional yeast
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 3⁄4 cup water
- 2 tablespoons nut butter (peanut butter, tahini, cashew)
- 1 teaspoon liquid smoke
- 1 tablespoon soy sauce
- 1 cup barbecue sauce
Directions See How It's Made
- 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.