Guest guest Posted June 29, 2007 Report Share Posted June 29, 2007 Here's a recipe from Fatfreevegan.com--Susan Voisin I haven't tried it but it looks pretty easy and most of Susan's recipes are yummy! Barbecued Seitan Ribz Like Veggeroni, this seitan is baked dry rather than boiled. The results are a little spongier than Veggeroni, less dense, but I think the texture is perfect for absorbing the flavor of the barbecue sauce. You'll be amazed at how easy this recipe comes together using your favorite bottled sauce. 1 cup vital wheat gluten 2 teaspoons smoked Spanish paprika 2 tablespoons nutritional yeast 2 teaspoons onion powder 1 teaspoon garlic powder 3/4 cup water 2 tablespoons tahini or other nut butter 1 teaspoon Liquid Smoke 1 tablespoon soy sauce about 1 cup of your favorite barbecue sauce Preheat the oven to 350 and lightly spray an 8x8 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 for a couple of minutes. 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. Put it in the oven and bake for 25 minutes. While it's cooking prepare your grill. 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. Watch it closely to make sure that it doesn't burn. When 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. Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen All rights reserved. ************************************************** , Steph <mrswalp29 wrote: > > Well the 4th of July is coming. Yeah America! This holiday above all holidays is difficult for my Southern born husband. He desperately wants meat especially ribs. He says grilling with Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 29, 2007 Report Share Posted June 29, 2007 ok, got a question here. When it says " Not a TNT recipe " what does that mean? Bonni knitty2503 <knitty2503 wrote: Here's a recipe from Fatfreevegan.com--Susan Voisin I haven't tried it but it looks pretty easy and most of Susan's recipes are yummy! Barbecued Seitan Ribz Like Veggeroni, this seitan is baked dry rather than boiled. The results are a little spongier than Veggeroni, less dense, but I think the texture is perfect for absorbing the flavor of the barbecue sauce. You'll be amazed at how easy this recipe comes together using your favorite bottled sauce. 1 cup vital wheat gluten 2 teaspoons smoked Spanish paprika 2 tablespoons nutritional yeast 2 teaspoons onion powder 1 teaspoon garlic powder 3/4 cup water 2 tablespoons tahini or other nut butter 1 teaspoon Liquid Smoke 1 tablespoon soy sauce about 1 cup of your favorite barbecue sauce Preheat the oven to 350 and lightly spray an 8x8 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 for a couple of minutes. 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. Put it in the oven and bake for 25 minutes. While it's cooking prepare your grill. 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. Watch it closely to make sure that it doesn't burn. When 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. Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen All rights reserved. ************************************************** , Steph <mrswalp29 wrote: > > Well the 4th of July is coming. Yeah America! This holiday above all holidays is difficult for my Southern born husband. He desperately wants meat especially ribs. He says grilling with Ready for the edge of your seat? Check out tonight's top picks on TV. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 29, 2007 Report Share Posted June 29, 2007 TNT= mucho spicy ----- From : Bonni Feltz[bonni71256] Sent : 6/29/2007 6:40:49 PM To : Cc : Subject : RE: Re: Re: Fake ribs Not a TNT recipe ok, got a question here. When it says " Not a TNT recipe " what does that mean? Bonni knitty2503 <knitty2503 wrote: Here's a recipe from Fatfreevegan.com--Susan Voisin I haven't tried it but it looks pretty easy and most of Susan's recipes are yummy! Barbecued Seitan Ribz Like Veggeroni, this seitan is baked dry rather than boiled. The results are a little spongier than Veggeroni, less dense, but I think the texture is perfect for absorbing the flavor of the barbecue sauce. You'll be amazed at how easy this recipe comes together using your favorite bottled sauce. 1 cup vital wheat gluten 2 teaspoons smoked Spanish paprika 2 tablespoons nutritional yeast 2 teaspoons onion powder 1 teaspoon garlic powder 3/4 cup water 2 tablespoons tahini or other nut butter 1 teaspoon Liquid Smoke 1 tablespoon soy sauce about 1 cup of your favorite barbecue sauce Preheat the oven to 350 and lightly spray an 8x8 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 for a couple of minutes. 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. Put it in the oven and bake for 25 minutes. While it's cooking prepare your grill. 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. Watch it closely to make sure that it doesn't burn. When 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. Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen All rights reserved. ************************************************** , Steph <mrswalp29 wrote: > > Well the 4th of July is coming. Yeah America! This holiday above all holidays is difficult for my Southern born husband. He desperately wants meat especially ribs. He says grilling with Ready for the edge of your seat? Check out tonight's top picks on TV. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 29, 2007 Report Share Posted June 29, 2007 TNT is tried and true. It means the submitter has tried the recipe. If it is not TNT, the recipe has not been tried by the sender. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - Bonni Feltz Friday, June 29, 2007 6:40 PM Re: Re: Fake ribs Not a TNT recipe ok, got a question here. When it says " Not a TNT recipe " what does that mean? Bonni knitty2503 <knitty2503 wrote: Here's a recipe from Fatfreevegan.com--Susan Voisin I haven't tried it but it looks pretty easy and most of Susan's recipes are yummy! Barbecued Seitan Ribz Like Veggeroni, this seitan is baked dry rather than boiled. The results are a little spongier than Veggeroni, less dense, but I think the texture is perfect for absorbing the flavor of the barbecue sauce. You'll be amazed at how easy this recipe comes together using your favorite bottled sauce. 1 cup vital wheat gluten 2 teaspoons smoked Spanish paprika 2 tablespoons nutritional yeast 2 teaspoons onion powder 1 teaspoon garlic powder 3/4 cup water 2 tablespoons tahini or other nut butter 1 teaspoon Liquid Smoke 1 tablespoon soy sauce about 1 cup of your favorite barbecue sauce Preheat the oven to 350 and lightly spray an 8x8 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 for a couple of minutes. 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. Put it in the oven and bake for 25 minutes. While it's cooking prepare your grill. 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. Watch it closely to make sure that it doesn't burn. When 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. Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen All rights reserved. ************************************************** , Steph <mrswalp29 wrote: > > Well the 4th of July is coming. Yeah America! This holiday above all holidays is difficult for my Southern born husband. He desperately wants meat especially ribs. He says grilling with Ready for the edge of your seat? Check out tonight's top picks on TV. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 29, 2007 Report Share Posted June 29, 2007 oops... there are just too many acronymns on the internet. thanks for the info. I would never have thought of that :] Denise G. ----- From : Marilyn Daub[mcdaub] Sent : 6/29/2007 6:44:32 PM To : Cc : Subject : RE: Re: Re: Fake ribs Not a TNT recipe TNT is tried and true. It means the submitter has tried the recipe. If it is not TNT, the recipe has not been tried by the sender. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - Bonni Feltz Friday, June 29, 2007 6:40 PM Re: Re: Fake ribs Not a TNT recipe ok, got a question here. When it says " Not a TNT recipe " what does that mean? Bonni knitty2503 <knitty2503 wrote: Here's a recipe from Fatfreevegan.com--Susan Voisin I haven't tried it but it looks pretty easy and most of Susan's recipes are yummy! Barbecued Seitan Ribz Like Veggeroni, this seitan is baked dry rather than boiled. The results are a little spongier than Veggeroni, less dense, but I think the texture is perfect for absorbing the flavor of the barbecue sauce. You'll be amazed at how easy this recipe comes together using your favorite bottled sauce. 1 cup vital wheat gluten 2 teaspoons smoked Spanish paprika 2 tablespoons nutritional yeast 2 teaspoons onion powder 1 teaspoon garlic powder 3/4 cup water 2 tablespoons tahini or other nut butter 1 teaspoon Liquid Smoke 1 tablespoon soy sauce about 1 cup of your favorite barbecue sauce Preheat the oven to 350 and lightly spray an 8x8 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 for a couple of minutes. 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. Put it in the oven and bake for 25 minutes. While it's cooking prepare your grill. 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. Watch it closely to make sure that it doesn't burn. When 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. Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen All rights reserved. ************************************************** , Steph <mrswalp29 wrote: > > Well the 4th of July is coming. Yeah America! This holiday above all holidays is difficult for my Southern born husband. He desperately wants meat especially ribs. He says grilling with Ready for the edge of your seat? Check out tonight's top picks on TV. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2008 Report Share Posted May 9, 2008 I made the seitan ribs for supper tonight. They were super!!! I totally baked them in the oven rather than starting them in them in the oven and finishing them on the grill. I thnk next time I make them I will let the ribs " rest " for a bit before I put them in the oven. I will also be grilling them. I also used tahini, so I should use peanut butter. I had thought about buying boxed rib mix, but now I don't need to. Thank you, Marylee Quote Link to comment Share on other sites More sharing options...
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