Barbecued Seitan Ribz (Vegan Ribs)

Ingredients

• Vital wheat gluten

  4 ³⁄₁₆ oz or 119g

• Yeast

  Leavening agents, baker's, active dry

  2 tbsp or 24g

• Paprika

  Spices

  2 tsp or 4g

• Onion powder

  Spices

  2 tsp or 5g

• Garlic powder

  Spices

  1 tsp or 3g

• Water

  Plain, clean water

  ¾ cup or 178g

• Almond butter

  Nuts, plain, without salt added

  2 tbsp or 32g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Nuts, almonds, oil roasted, with salt added, smoke flavor

  100g

• Barbecue sauce

  1 cup or 250g

Directions

1. Preheat the oven to 350 and lightly spray an 88 baking dish with canola oil. Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Stir to mix well and then knead lightly in the bowl 15-60 seconds (the less you knead it, the more tender it is; the longer, the chewier).
2. Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces:
3. Put it in the oven and bake for 25 minutes. While it's cooking prepare your grill.
4. Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribz will pull apart easily later. Generously brush the top with barbecue sauce. Take it to the grill and invert the whole baking dish onto the grill (or use a large spatula to lift the seitan out, placing it sauce-side down on the grill). Brush the top of the seitan with more sauce:
5. Watch it closely to make sure that it doesn't burn. When it's sufficiently brown on one side, turn over and cook the other side, adding more sauce, if necessary. When done, remove to a platter and cut or pull apart the individual ribs to serve.
6. Recipe by: Susan Voisin (source: https://blog.fatfreevegan.com/2007/05/barbecued-seitan-ribz.html)

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