Barbecued Seitan Strips

 
1 cup vital wheat gluten
3 T. nutritional yeast flakes
2 t. onion powder
1 t. garlic powder
1 cup water or vegetable stock
safflower oil, for oiling pan
1 cup Sweet and Spicy Barbecue Sauce
 

In a medium bowl, place the vital wheat gluten, nutritional yeast, onion powder, and garlic powder, and stir well to combine. Using your hands, mix the water into the dry ingredients, and work into a soft dough that will feel very moist to the touch. Using a little safflower oil, lightly oil (or lightly mist) a 9-inch square baking pan. Transfer the dough to the prepared pan, and using your hands, flatten the dough to evenly cover the bottom of the pan. Using a sharp knife, cut the dough into 8 strips lengthwise, turn the pan a quarter turn, and then make one cut through the middle widthwise to form 16 pieces. Bake the seitan for 20 minutes at 350 degrees. Prepare the Sweet and Spicy Barbecue Sauce according to the recipe instructions. After 20 minutes of baking, remove the pan from the oven. Spread a little of the Sweet and Spicy Barbecue Sauce over each of the puffed strips. Return the pan to the oven and bake an additional 12-15 minutes. Serve the strips as an appetizer or main dish, or chop and use to add flavor to soups, salads, grains, and side dishes.

Yield: 16 Seitan Strips

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett