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BBQ Seitan Strips
Barbecued Seitan Strips
Our friend Susan at fatfreevegan.com has created a firecracker of a recipe with her Barbecued Seitan Strips. Sometimes referred to as “wheat meat,” seitan is high in protein and low in fat. It has a hearty consistency that’s ideal for absorbing the flavor of your favorite barbecue sauce or special marinade. Start this recipe in the kitchen, and finish up on the grill or in the oven. Either way, it will spark up your holiday party or backyard get together.
Ingredients:1 cup vital wheat gluten
2 tsp. paprika
2 Tbs. nutritional yeast
2 tsp. onion powder
1 tsp. garlic powder
¾ cup water
2 Tbs. tahini or a nut butter
1 tsp. Liquid Smoke (optional)
1 Tbs. soy sauce
about 1 cup of your favorite BBQ sauce
Directions:
1. Preheat the oven to 350F and lightly spray an 8x8" baking dish with vegetable oil.
2. Mix the first 5 ingredients together in a large bowl.
3. In a separate bowl, whisk together water, tahini, Liquid Smoke, and soy sauce; add it to the dry ingredients; mix well, then knead lightly in bowl for a minute.
4. Press and flatten dough into the baking dish so it evenly fills the pan; take a sharp knife and cut it into 8 strips; then cut those strips in half for 16 pieces (if the gluten tears or pulls when cut, use your fingers to hold it in place).
5. Place in oven and bake for 20 minutes (while it's cooking, prepare your grill).
6. Remove from oven and re-cut strips, to make sure they will pull apart easily later; generously brush the top with BBQ sauce.
7. At this point, you can return the seitan to the oven and continue baking another 20 minutes, then flip the strips over, baste again with sauce and bake for a final 20 minutes; OR
8. Take to the grill and invert baking dish onto the grill (or use a large spatula to lift seitan out, placing it sauce-side down on the grill); brush the top of seitan with more sauce (watch closely to make sure it doesn't burn); when sufficiently brown on one side, turn over and cook the other side, adding more sauce if necessary.
9. When done, remove to platter and cut or pull apart individual strips to serve
Our friend Susan at fatfreevegan.com has created a firecracker of a recipe with her Barbecued Seitan Strips. Sometimes referred to as “wheat meat,” seitan is high in protein and low in fat. It has a hearty consistency that’s ideal for absorbing the flavor of your favorite barbecue sauce or special marinade. Start this recipe in the kitchen, and finish up on the grill or in the oven. Either way, it will spark up your holiday party or backyard get together.
Ingredients:1 cup vital wheat gluten
2 tsp. paprika
2 Tbs. nutritional yeast
2 tsp. onion powder
1 tsp. garlic powder
¾ cup water
2 Tbs. tahini or a nut butter
1 tsp. Liquid Smoke (optional)
1 Tbs. soy sauce
about 1 cup of your favorite BBQ sauce
Directions:
1. Preheat the oven to 350F and lightly spray an 8x8" baking dish with vegetable oil.
2. Mix the first 5 ingredients together in a large bowl.
3. In a separate bowl, whisk together water, tahini, Liquid Smoke, and soy sauce; add it to the dry ingredients; mix well, then knead lightly in bowl for a minute.
4. Press and flatten dough into the baking dish so it evenly fills the pan; take a sharp knife and cut it into 8 strips; then cut those strips in half for 16 pieces (if the gluten tears or pulls when cut, use your fingers to hold it in place).
5. Place in oven and bake for 20 minutes (while it's cooking, prepare your grill).
6. Remove from oven and re-cut strips, to make sure they will pull apart easily later; generously brush the top with BBQ sauce.
7. At this point, you can return the seitan to the oven and continue baking another 20 minutes, then flip the strips over, baste again with sauce and bake for a final 20 minutes; OR
8. Take to the grill and invert baking dish onto the grill (or use a large spatula to lift seitan out, placing it sauce-side down on the grill); brush the top of seitan with more sauce (watch closely to make sure it doesn't burn); when sufficiently brown on one side, turn over and cook the other side, adding more sauce if necessary.
9. When done, remove to platter and cut or pull apart individual strips to serve
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