Fingerlickin' good! These delicious seitan "ribs" are packed with protein and smoky flavour. The trick is to make sure there's some left for the cook!
Ingredients
Seitan 'ribs'
1 cup vital wheat gluten or gluten flour - try Lotus gluten flour
2 tsp smoked chipotle powder - you should be able to find this seasoning online or at specialty supermarkets, or you could substitute a mix of smoked paprika, chilli powder, pepper and salt.
2 tbsp lemon pepper
2 tsp onion powder
2 tsp garlic powder
1 cup water
2 tbsp tahini
2 tbsp soy sauce
BBQ Sauce
2 cups tomato sauce
1 cup water
½ cup apple cider vinegar
5 tbsp brown sugar
5 tbsp white sugar
1 tbsp black pepper
1 tbsp onion powder
1 tbsp mustard
1 tsp mustard powder
1 tbsp lemon juice
1 tbsp anchovy-free worcestershire sauce (try Spring Gully brand)
Optional
Pineapple, fresh, sliced - to serve as garnish
Directions
Start with barbecue sauce.
Combine all ingredients in a saucepan.
Bring to a boil and reduce heat to simmer.
Cook for an hour, stirring frequently.
Preheat oven to 175 degrees C.
Lightly oil a 20cm x 20cm baking dish.
Combine the dry ingredients, first 5, together in a large bowl.
In a small bowl combine water, tahini, and soy sauce.
Add wet to dry ingredients. Once just combined, start to knead the dough lightly until well combined.
Put dough into baking dish and flatten it out to evenly fit in pan.
Cut into 8 strips and then down the middle to form 16 ‘ribs’.
Bake for 25 minutes and prepare barbecue or griddle pan.
Remove ‘ribs’ from the oven and gently re-cut the strips so that they will pull apart easily after being grilled.
Generously brush with BBQ sauce.
Place ‘ribs’ BBQ sauce side down on the grill section of the barbecue, or on griddle pan.
Brush remaining side with BBQ sauce.
Cook each side until it is nicely browned or charred, based on your preference.
Serve immediately, with a slice of fresh pineapple.
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