As I type this post for my seitan ribs recipe, I got some ol skool tracks playing. So, being that we’ve been away from y’all for a few months, it only seemed appropriate to say:
It’s been a long time I shouldn’t have left you
Without a strong rhyme to step to
Think of how many weak shows you slept through
Time’s up I’m sorry I kept you
-Eric B & Rakim – “I Know You Got Soul”
Growing up with a South Carolinian mom in the Bronx, she came up some pretty cool ways to get her barbecue on in our apartment in the cooler months. The broiler was the best function of the oven. My mom (and my uncle) knew how to throw down with the sauce, whether homemade or bottled. There was an art to getting the char and not burning off the sauce.
Almost 8 years vegan, I’ve made numerous attempts to try to replicate ribs from other recipes. All I got was the sauce and not much else without disintegrating the protein. Well, friends, I think I finally nailed it…or at least Carlo and friends have told me. It’s about time I finally share the recipe.
So here we go!
- 2c. vital wheat gluten
- 1/4 c. nutritional yeast
- 2 T. onion powder
- 1 T. garlic powder
- 1 T. smoked paprika
- 1/2 T. chili powder
- 1/2 t. ground black pepper
- 1/4 t. cumin
- 2 c. vegetable broth (low sodium)
- 1 T. tamari
- 1/2 t. liquid smoke
- 4 c. vegetable broth (low sodium)
- 2 c. water
- Use your favorite brand or make your own
- Set oven to preheat at 350 degrees. Line 2 baking sheets with parchment paper
- In a large bowl, whisk together the dry ingredients and form a well in the center
- In a medium bowl, whisk together the wet ingredients
- Pour wet ingredients into the large bowl, and stir until a dough ball starts to form. Knead for 3-5 minutes.
- Divide the dough into 2 balls and form each into an oblong oval "cutlet" shape
- Wrap seitan cutlets in plastic wrap and fold in the ends of the plastic wrap.
- Put cooking liquid in a medium pot and set to boil. When water has boiled, add in the wrapped cutlets. Turn heat down to low and allow the cutlets to simmer for 20 minutes. Flip & simmer for another 20 minutes
- Turn off the heat and let the cutlets sit in the cooking liquid for 5 minutes. Then remove cutlets from the pot and take off the plastic wrap. Place cutlets on baking sheets
- Add barbecue sauce to cutlets and place baking sheets in the oven. Bake for 20 minutes
- Flip cutlets, add more sauce and bake for another 20 minutes.
- Flip cutlets again, add more sauce and set broiler on hi to broil for 10 minutes
- 1. During the cooking process, the seitan will likely expand to 1.5-2x its original size
- 2. You can choose to use just water as the cooking liquid, if you do not have vegetable broth available. (Stock tends to be more salty. if you use, be sure to reduce or omit the tamari)
- 3. Serve by cutting on a bias (diagonally) into strips
Now go listen to this & get cookin’!