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BRYANNA'S VEGAN FEAST OPEN COOKING FORUM>
OPEN DISCUSSION GROUP FOR ANYONE INTERESTED IN DELICIOUS VEGAN COOKING!
seitan ribs
melissaf
8 posts
Apr 02, 2010
1:29 PM
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Does Bryanna have a recipe for seitan ribs? I have tried a couple of the other popular recipes out there and they are good, but the texture isn't near as good as the seitan recipes Bryanna produces. I also love the texture of Julie's sausages. With warm weather starting I am itchy to fire up the grill again and this was one of my favorite pre-vegan things to eat in the summer. I am open to any suggestions if anyone has come up with a way to perfect these. I know some of the recipes out there are very easy to make, which is great in a hurry, but I am willing to take the time for superior results at least once in awhile. :) Thanks for any help!!
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Bryanna
Owner/Moderator
2713 posts
Apr 03, 2010
10:26 AM
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Melissa, I, too, have been disappointed by many "rib" recipes. This is the recipe we like the best so far (they are chewy!):
BRYANNA’S VERSION OF JANICE’S BARBECUED GLUTEN “RIBS”
6 servings (24 pieces)
Inspired by “Janice’s Barbeque Gluten “Ribs’” from “The New Farm Vegetarian Cookbook”, ed. By Louise Hagler.
This recipe was originally made from homemade gluten, made laboriously from flour and water. And then, it contained about 1 c. of oil and/or margarine, on top if the peanut butter. (The hot margarine breaks the gluten down and helps the seasonings penetrate.) I wanted to try it with a more reasonable amount of fat, and see if I could make it with instant pure gluten powder. It worked!
WARNING: This is really messy to make! Keep a bowl of warm water handy to rinse your hands quickly if the phone should ring or something!
THE GLUTEN
3 c. pure gluten powder (vital wheat gluten)
about 2 cups cold water
SEASONING MIXTURE;
1 large onion, finely minced and sauteed in:
1/4 c. melted Earth Balance (or you could use a tasty oil such as expeller-pressed Chinese peanut oil or extra-virgin olive oil, maybe with a tablespoon of toasted sesame oil)
1/3 c. nutritional yeast flakes
2 T. peanut butter (or other nut butter) or tahini
1 T. salt
1 T. paprika
about 4 c. of your favorite barbecue sauce (see a good, quick one, below)
Mix the gluten powder and water together and knead it until it becomes a cohesive mass. Leave it in the bowl. Sprinkle it with the yeast, paprika and salt, and break up the peanut butter over that. Scrape all the sauteed onions and every last drop of the margarine over that. Now comes the messy part! While everything iss still warm, mix it all well with your hands until the gluten is in stringy, chunky pieces. The hot margarine breaks the gluten down and helps the seasonings penetrate.
Preheat the oven to 350-400 degrees F. Oil 2 large baking sheets.
Break the gluten off into good-sized pieces (about 2”x4” ), pulling, twisting, and flattening them to about 1/4-1/2” thick. (Do not roll them out or cut them out, as this makes the gluten bready instead of chewy.) This was a bit difficult with some of the pieces, because little bits would separate. I eventually learned to knead these into the piece I was working on, just like a little loaf of bread, and then flatten it out. Some of the onions and stuff get left behind on the counter, but you can scrape it up and spread it over the tops of the “ribs” before baking.
Place the “ribs” on the baking sheets, not touching. Bake 30 minutes, then turn them over and bake about 30 minutes more, or until crispy and brownish. Now pour about 2 c. of barbecue sauce over each sheet of “ribs”, covering the “ribs” well. Bake 10 minutes more, and serve hot. They can be reheated, and I even like them cold!
NOTE: A POSSIBLE VARIATION? --BAKE A SHORTER TIME AND THEN GRILL WITH SAUCE?
BRYANNA’S QUICK SMOKY CHIPOTLE BARBECUE SAUCE (makes about 6 c.):
1/28 oz. Can crushed tomatoes
3/4 c. water
1/2 c. ketchup
1/2 c. brown sugar or Sucanat
1/2 c. blackstrap molasses
1/2 c. red wine vinegar
1/4 c. vegetarian worcestershire sauce
2 T. pureed chipotle chiles in adobado sauce
1 T. salt
1 T. onion powder or granules
2 tsp. garlic granules
2 tsp. dry mustard powder
2 tsp. liquid smoke
To make the barbecue sauce, combine the ingredients in a large heavy saucepan and simmer for about 15 minutes. If you aren't using it right away, the sauce will keep in jars in the refrigerator for many weeks.
As for the sausages, you'll have to wait for the Field Roast Book, I'm afraid!
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melissaf
9 posts
Apr 05, 2010
6:00 AM
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Thanks Bryanna! I will have to try these. That barbeque sauce sounds awesome, too. We love anything with chipotles. I'm sure you have answered this before, so I apologize in advance, do you know when the Field Roast Book will be out? I have seen some of the pictures you have posted with stuff that will be in it and I can't wait. :)
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Bryanna
Owner/Moderator
2714 posts
Apr 05, 2010
11:06 AM
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You're welcome, Melissa! I hope it will be done this year, but my co-author is a very busy man, so it's been slow going!
Last Edited on 5-Apr-2010 11:06 AM
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