Sticky, sweet, savoury, meaty, BBQ-y goodness.. WITHOUT THE PIG?! WHEEEY!
I loved making these saucy BBQ ribs. They're super easy to make and absolutely delicious.. once the sun is back out, I can't wait to get these on the BBQ!
This recipe is best made the day before you want to eat them, as the chilling process firms up the ribs!
I promise that these will please veg and meat eaters alike.. so what are you waiting for?! Let's get crackin...
You will need: 200ml strong vegan beef or vegetable stock, 200g vital wheat gluten, 4 tbsp chickpeas, a bottle of your favourite BBQ sauce (you'll need 100ml for the seitan ribs, and the rest to marinate and glaze) , 2 tbsp soy sauce, 1 tbsp paprika, 1 tbsp garlic powder, 2 tbsp tomato puree... this recipe also calls for a steamer!
1. Put everything (using 100ml BBQ sauce) except the vital wheat gluten in a blender and pulse until smoooooooth.
2. Pour the blended goodness into a large bowl with the gluten. Get your hands in there and mix until a squishy ball forms.. try not to knead it, we want the texture quite soft.. like this..
3. Flatten your squishy ball (hehe) into a squishy rectangle that will fit into your steamer. Wrap your seitan in cling film and steam for 30 minutes. The texture will be firmer, but still quite soft, this is okay!
4. Unwrap your seitan and put it into a dish or container and smother in your favourite BBQ sauce. There is no such thing as too much.. go crazy! This is now going to marinade in the fridge for as long as possible (2 hour minimum.. ideally overnight)
5. Once you're ready to get going, pop your ribs onto a baking tray and bake at 180-200 degrees Celsius for 45 minutes. Flip the ribs over halfway through and baste in more BBQ sauce to get it layered up reaaaaal nice...
6. Once the ribs look sticky and.. well.. like ribs.. they're ready to eat!! Let them cool for 5 minutes before slicing up and tucking in. Feel free to coat in MORE BBQ sauce if you have any left.. treat yourself.
THAT'S IT!! Honest!! GO FORTH AND BBQ!!
Comments