Meatless Saucy BBQ Ribs

Hail SEITAN!

No but seriously, I didn’t even realize that seitan was a thing that I could make from SCRATCH. A couple of pantry staples + some vital wheat gluten and you’re good to go. We made this one with the help of a friend and we were all pretty amazed at the elasticity of the dough – it’s no small wonder, as vital wheat gluten is basically flour that has had all the starch removed, and all that is left is the protein-packed elastic goodness that works it’s way into meat substitutes.

I’ve been wary of meat replacements for years as I’m really not a fan of processed foods (except for the occasional boxed mac and cheese binge, at which time I both love and hate myself simultaneously.) But when you get down to reading the ingredients, they often contain a bunch of fillers, a ton of sugar and whole lot of sodium. Also, they’re just not that great. Now that I’ve discovered the joy that is making homemade seitan, I am hooked. I can see endless possibilities with a few tweaks and some different sauces.

What truly makes this recipe great is the SAUCE. This sauce is absolutely bomb. I know it’s pretty common to see recipes that call themselves the “BEST BBQ SAUCE EVER,” but this one really, truly is. Smoky, sweet, tangy, umami flavour that hits you right in the tastebuds.

You can order vital wheat gluten on Amazon here: https://amzn.to/2KyppiK

Meatless Sticky BBQ Ribs

5 from 1 vote

homemade vegan seitan with smoky sweet bbq sauce

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: bbq, southern, vegan

Ingredients Method

Ingredients

  

For Homemade Seitan

• 2 cups dehydrated porcini or shitake mushrooms, chopped
• 4 cups boiling water
• 2 cups vital wheat gluten in bulk stores, sometimes called gluten flour
• 2 tsp onion powder
• 2 tsp cracked black pepper
• 1 tsp smoked paprika
• 1/4 cup tamari or soy sauce
• 3 tbsp nut butter or tahini
• 2 tbsp liquid smoke
• 2 tbsp apple cider vinegar or vegan worcestershire sauce
• 2 tbsp tomato paste
• 1 tbsp beet or cherry juice for colour
• 2 cloves grated garlic

For BBQ Sauce

• 1 cup ketchup
• 2 tbsp spicy mustard
• 4 tbsp molasses or honey
• 4 tsp apple cider vinegar
• 2 tsp liquid smoke
• 2 tbsp chili powder
• 1 tsp cumin
• 2 tsp smoked paprika
• 1 tbsp dehydrated onion
• 2 tsp onion powder
• 2 tsp garlic powder

Method

 

1. Preheat oven to 350°F.
2. Place dehydrated mushrooms in large bowl and cover with about 4 cups of boiling water, until all are submerged.

   Allow to hydrate for 30 minutes.

   Reserve 1 cup of this broth for seitan batter.

   NOTE: You can use the rest of the broth in other recipes that call for mushroom or vegetable broth. Keep refrigerated for up to 3 days.
3. Combine all BBQ sauce ingredients in a large bowl and set aside.
4. Combine vital wheat gluten, onion powder, cracked pepper and paprika in large bowl. Set aside.
5. In a food processor, combine hydrated mushrooms, 1 cup of mushroom broth, soy sauce, nut butter, liquid smoke, apple cider vinegar (or worcestershire), tomato paste, garlic and beet (or cherry) juice. Pulse until puréed.
6. Mix mushroom mixture into gluten mixture using a spatula. Ensure all of the gluten flour is well incorporated.
7. Press into parchment-lined 11"x 7" (or 9" by 9") pan and bake for 30 to 40 minutes, until set and slightly browned.
8. Allow seitan to cool enough until it is able to be handled.
9. Brush both sides of seitan with about 1/2 cup of BBQ sauce.
10. Preheat BBQ or grill pan and brush with a generous amount of oil.
11. Grill for about 5 minutes on each side, until grill marks form and the outside is crisp.
12. Brush again with BBQ sauce JUST BEFORE SERVING. (This is important as the seitan tends to absorb the sauce otherwise!)
13. Enjoy!