barbeque (BBQ) seitan strips
saucy BBQ seitan strips

Barbeque seitan ribs may be one of the best ways to enjoy seitan. Seitan has a stringy, chewy texture that is often compared to that meat. Seitan is thus an ideal substitute for meat in a variety of dishes. The benefit is that seitan can be eaten guilt-free – as it is made exclusively from pure wheat gluten and therefore is not as resource intensive as animal-derived foods. If you want to make some seitan barbeque ribs, feel free to try out our version of it below, starting with the ingredients listed below.

The Ingredients:

1 cup vital wheat gluten

1 cup nutritional yeast

1/2 teaspoon ground ginger

2 teaspoon garlic powder

Ā½ cup soy sauce 

1 cup of herbal broth (herbs of your choosing; we used 1 part pesto, 1 parts basil, add water)

1 tablespoon tomato paste

2 cloves of minced garlic

2 teaspoon salt-free seasoning

barbeque sauce of your choosing (we used Sweet Baby Ray’s Barbeque Sauce)

Instructions: How To Make Seitan (Knead Your Gluten)

First, we need to make our seitan strips! You’ll need to combine the vital wheat gluten flour, nutritional yeast, ground ginger, and garlic powder, then add them to a bowl of your choosing. Then start adding water to the bowl of ingredients and stir the combination. Very quickly, you’ll notice that the ingredients are taking on a thick, doughy form. At this point, you want to put your mixing tool away and use your hands to continue to mix the doughy clump. If necessary, add a little water at a time until your doughy form has a bread-like consistency. In a separate bowl, you’ll want to mix your soy sauce and homemade herbal broth.

Knead your seitan dough repeatedly for about 10 minutes. Although this will seem like forever, it’s important to iron out any inconsistencies in the dough. Take a 5-minute break and then knead your gluten seitan dough for 10 more minutes (last time, we promise). and then knead a few more times. Once you’re happy with the dough’s texture and consistency, you’ll separate the dough into 1-inch thick “cutlets”. Each morsel will expand once its cooked, so make sure to stretch them out at this point. To do this, you will gently tug at each cutlet from its ends, stretching it thin. You will want to stretch your seitan thin so that once it expands, it will not be too thick to chew. At this point, you can put your herbal broth and soy sauce mixture to a small pan, and let the mixture simmer over a low flame.

Make sure that your herbal broth is not preheated. You want the picture to be at least room temperature so that your gluten cutlets stay intact and firm. Place your cutlets into the herbal broth, partially cover the top of the pot, and cook on high heat. At this point, you can simply let your cutlets cook, flipping them at least once every 8 minutes or so. Your cutlets will begin to absorb the broth and harden. Now that you can add the tomato sauce to ensure that your cutlets take in more flavor. Once your seitan cutlets are finished cooking, you’ll notice that the center of the strips are firm, as are the ends. Your cutlets are now ready to be introduced to a barbeque sauce of your choosing, and perhaps served as “rib” sandwiches or with grilled vegetables!

Is Seitan (Vital Wheat Gluten) Healthy? | Benefits of Seitan

Seitan is a vegan type of meat alternative that has a reputation for being a dense source of protein and other nutrients – such as omega-6 fatty acids, iron, phosphorus, and selenium. Since seitan is made from pure wheat-derived gluten, it is packed full of protein. Seitan contains no dairy, which means it is compatible with a low-cholesterol diet plan. Seitan also contains no soy, which means that it is ideal for vegans and vegetarians that have soy sensitivities.

Tell Us What You Think

This recipe was exciting to try out and took 3 tries to perfect! Of course, there is more than one way to do it and we encourage you to add your own original flavors to the meal. If you tried barbeque (BBQ) seitan “ribs” out our way, leave us a comment and tell us what you thought. If you happened to make your own version of this recipe, we would love to give your recipe a try, so please share!

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