These are Gunnars favorite out of almost everything we have made until now. He even raided the fridge in the middle of the night because he knew there were leftovers and could’nt forget about them. I totally understand him, because these ARE really good! The dried mushroom powder in the seitan gives a wonderful meaty umami taste you really want in this dish, but if you can’t get a hold of this powder, just make it without, it’s delicious anyway.
Ingredients for 2 pieces of “ribs”:
- 1 red onion, chopped
- 3 cloves of garlic, chopped
- 300 ml vegetable broth (or vegan beef broth if you have it, even better)
- 1 handful of dried mushroom, powdered, or soaked and finely chopped
- About 1/2 cup boiled chickpeas
- 2 tbsp maple syrup or other syrup (we love to use date syrup)
- 3 tbsp ketchup or tomato puré
- 2 tbsp mushroom soy sauce (or regular soy sauce/Tamari)
- 1 tsp liquid smoke
- 1 tbsp smoked paprika
- 1 tsp salt
- 1 tsp pepper, or more if you want
- 1 tsp allspice
- 1 tsp fennel seeds or powdered fennel
- 1/2 tsp chili powder (we used the korean one, Gochugaru, but if can also be totally left out)
- 2,2 cups vital wheat gluten
- 0,2 cups chickpea flour
- 2 tbsp nutritional yeast
- Bbq sauce, eiter store bought or homemade, a whole bottle
This is how you do it:
Fry onion and garlic in oil until soft. Put it in a blender or food processor together with the rest of the ingredients besides vital wheat gluten, chickpea flour, bbq sauce and nutritional yeast. Blend it until smooth.
Add the vital wheat gluten, chickpea flour and nutritional yeast and make it into a nice, soft dough. Knead it really good.
Make it into 2 pieces, make them flat like large steaks.
Heat a skillet (a grill pan with line marks is the best choice) with some oil and fry the steaks on both sides covered in bbq-sauce (don’t use it all, a lot of it is going in the oven and some for serving) until they are a bit crisp on the outside. Couple of minutes on high heat on both sides should do.
Set the oven to 350 F (175 C) and put the steaks into a large baking dish. Pour almost all the sauce into the dish and make so they are covered on both sides. Let the steaks/ribs bake in the oven for 2 hours. Turn them around after one hour.
Take them out after 2 hours, let them cool slightly. Serve with more bbq sauce. We like to serve these with mashed potatoes, peas and gravy, maybe some roasted carrots and broccoli too. These are also awesome on the grill (just make them in the oven first, and just heat them on the grill). Leftovers are great for sandwiches, in tortillas, kebab, salads etc.