Week 3: Browns vs. Bills
When I tell people I’m grilling they usually smirk and make some comment about veggie burgers or portobello mushrooms. But vegan grilling is so much more that frozen soy patties. Seitan is an ancient meat-like substance made with the protein portion of wheat. When combined with liquids, it can be formed and molded then baked, fried or grilled. With added spices the possibilites are endless. It may sound a little strange at first, but it the taste and texture are very much on point.
This recipe for Seitan Ribs comes from Susan Voisin at Fat Free Vegan Kitchen. Its simple to make and can be prepped ahead of time, wrapped up and made ready to throw on the grill in the parking lot. If you really wanna take it to the next level, make your own BBQ sauce. My tailgate menu for the Bills game was pretty jam packed, so I just purchased the sauce to brush on while grilling. Enjoy!
- 1 cup vital wheat gluten (found in the flour aisle or in your conventional store’s organic section)
- 2 tablespoons nutritional yeast
- 2 teaspoons smoked Spanish paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 3/4 cup water
- 2 tablespoons almond or other nut butter (use your a vitamix and make your own!)
- 1 teaspoon Liquid Smoke (try to find all natural liquid smoke from a farmers market)
- 1 tablespoon soy sauce or tamari
Put all the dry ingredients in one bowl and mix. Put all the wet ingredients in a bowl and whisk (the nut butter is a wet ingredient). Then pour the wet ingredients in with the dry and knead with your hands for a couple minutes.
Place in a greased 8×8 glass baking dish. Spread the seitain to the corners like you would with pizza dough. Roughly cut the seitan into 16 strips. Bake for 25 minutes at 350. Let cool and wrap in foil until ready to grill.
|It fluffs up and becomes darker after baking
Toss them on the grill for 5 minutes or so each side. Brush on BBQ in the last few minutes. Enjoy!
|The finished product