BBQ SEITAN RIBS

Store purchased seitan is difficult for me to obtain.  I can only get it when I go to Whole Foods over an hour away.  And I am also not impressed with commerically produced meat substitutes. So I went on a quest to make my own seitan and I was thrilled with my first venture!  I can't wait to try some other recipes. The first bonus was that is was so easy to make.....really easy.  The recipe makes about a 8 X 8 pan, and this is enough for dinner, and mucho leftovers to put into other recipes, and chop up into a salad for lunch tomorrow. It also has over 20g of protein which thrills me. This recipe and photo is courtesy of http://www.blog.fatfreevegan.com/2007/05/barbecued-seitan-ribz.html
You can also watch a video of the preparation on http://www.everydaydish.tv/index.php?page=recipe&recipe=106

The Gluten flour can sometimes be found in the flour section, but often it is in the health food section.

-1 cup gluten flour (I like Bob's Red Mill)
-2 tsp smoked spanish paprika
-2 Tb nutritional yeast
-2 tsp onion powder

-1 tsp garlic powder

-3/4 cup of water

-2 Tb of tahini

-1 tsp liquid smoke

-1 Tb of soy sauce

-1 cup of your favorite BBQ sauce....especially homemade

Preheat the oven to 350 and grease an 8 X 8 baking dish.  Mix the first 5 ingredients.  Separately mix the tahini, liquid smoke, and soy sauce.  Add to the dry ingredients and stir well.  Then knead right in the bowl for a few minutes.

Put the dough into the pan and flatten it with your hands.  With a sharp knife and cut into 8 strips, then rotate the dish and cut those strips in 1/2 to make 16 pieces.

Bake for 25 minutes and get your grill ready.

Remove from the oven and re cut the strips carefully.  Brush the top with lots of the barbecue sauce.  Invert the pan on the grill and brush with more sauce.  Watch that it doesn't burn, and when the first side looks brown and crispy turn and add more sauce if you like. When the 2nd side is browned remove to a platter and cut into individual ribs.