suz (susilou1) wrote in vegancooking,

One of the Best Things I've Ever Made.

I'm a pretty good cook, and I generally cook pretty freakin' awesome food. I made BBQ Ribs from the Original Farm Cookbook last night. They looked pretty gross, and my girlfriend was bitching about how she was going to order food b/c she didn't want to eat them. As I had them halfway pulled out the oven to put the BBQ sauce on top, she reached around me and snagged one off the tray. and then she snagged another. And Another. Then I took a bite. Then they didn't go back in the oven.

They're amazing. The recipe makes a lot, but if you're like me, you won't stop eating them and word will spread and five friends will casually stop by to eat a lot as well.

They look and taste, well, like chicken. Mmmmm. Also, I made the *amazing* bbq sauce from pasta sauce.

Also, this if my first ever success with seitan. I rock, and so does this recipe.

Janice's Barbeque Gluten "Ribs"

4 cups washed, raw gluten (instant: 4 cups instant guten flour/vital wheatgluten and 3 cups warm water. mix and knead by hand)
1/3 cup nutritional yeast
1/2 cup peanut butter or sesame tahini or almond butter
2 Tbs paprika
3 Tbs salt
1 larg onion chopped and sauteed in
2/3 cup margarine

Put gluten in bowl with nut. yeast, peanut butter, paprikka and salt on top. Pour hot sauteed onions and margarine over all. While everything is still warm (burn your hands), mix will with hands until the gluten is in stringy, chunky pieces. The hot margarine breaks the gluten down and helps the seasonings penetrate.

Break off the gluten into good-sized pieces to make 2x4 gluten 'ribs', but pulling, twisting, and flattning them to about 1/4-1/2 inch thick. do not roll or cut, it will make the gluten like bread instead of chewy.

pour 1/4-1/2 cut oil onto a large cookie sheet. place ribs of gluten on sheet and back in a 350-400*F oven for 1 hour until crispy and brown on bottom. Pour two cups BBQ sauce over each sheet and bake for 10more minutes.

mine were definately thicker than that, so theylooked more like chicken breasts. the first sheet I had the oven on 400*. the gluten puffed up really big, so i stabbed it with a knife and pushed it back flat. the crispyness from where it puffed up made feel like it had crispy chickien skin on top. The second tray i cooked at 350*, and it didnt puff up and wasnt crispy on top, but was still just as good. lastly, it cooked in 30-45 minutes, which may have been because of my oven, but i would watch yrs closely

1 medium onion, chopped
2 cloves garlic, minced
1/3 cu oil/margarine
2 1/2 cups tomato sauce (I literally used a jar of garden veggie pasta sauce bc i didn't want to go to the store)
1/4 c water
1 cup sugar (brown perf.)
1 Tbs molasses (blackstrap is fine)
1/2 c mustard
1 Tbs+1tsp salt
1 tsp allspice
1 Tbs crushed red pepper
1 1/2 tsp dried parsley, or one sprig fresh
3/4 c. lemon juice
2 Tbs soy sauce

Saute onion an dgarlic in oil until onions are clear and golden. A large cast-iron dutch oven is best for this.
Add all but the last two ingredients. Bring to a boil, reduce heat and simmer for around an hour. Add lemon juice and soy sauce and cook for 10-15 more minutes.
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