Saturday, March 23, 2013

BBQ Seitan Ribs


  • 1 cup vital wheat gluten
  • 2 teaspoons smoked Spanish paprika
  • 2 tablespoons nutritional yeast
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 3/4 cup water
  • 2 tablespoons tahini or other nut butter
  • 1 teaspoon Liquid Smoke
  • 1 tablespoon soy sauce
  • about 1 cup of your favorite barbecue sauce (see some suggestions below)


Preheat the oven to 350 and lightly spray an 8×8 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 and then knead lightly 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:
Barbecued Seitan Ribz
This photo is by Susan Voisin of
Put it in the oven and bake for 25 minutes. While it’s cooking prepare your grill.
Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribs will pull apart easily later. Generously brush the top with barbecue sauce. Take it to the 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:
 Make sure that it doesn't burn. When it’s 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.
Note: To make this without a grill, bake it for 25 minutes without barbecue sauce. Then brush the top with a generous coating of sauce, turn the whole thing over carefully in the pan, and brush the other side with sauce. Bake for another 10-20 minutes or until the sauce has thickened and caramelized slightly but not burned. Remove from oven, cut apart, and serve.

Recipe is by Susan Voisin of 1st two photos are by Laura Spear, 3rd photo is by Susan Voisin of

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