Oh my goodness. OH MY GOODNESS. This just happened folks, and I couldn’t be happier with the results.

I am no stranger to seitan. I have made holiday roasts and deli-style wheat-meats for years now – but this was my first attempt at something a little more complex. Well not really. It was actually IMG_443822635-3EASIER, however the concept scared me a little. I am hear to convince you that it is not hard to make your mock meats. I am encouraging you to do so for the following reasons:

1) it’s fun to cook! and the results will make you want to cook more!

2) it’s less expensive

3) you control the ingredients (very important)

I could probably think of many more reasons to make your own seitan, but I’ll leave the lecturing for now, and cut to the chase.

Let’s Get Cooking!

For this recipe you will need the following ingredients:

2 cups vital wheat gluten IMG_443822635-2

1/2 cup nutritional yeast

2 tbsp smoked paprika

3 tbsp onion powder

2 tsp garlic powder

Several grinds fresh black pepper

2 cups tomato juice + 1/4 cup more if needed (you may use broth or water as well, but I was looking for a richer flavour, so I opted for a thick tomato juice. It worked!)

1/3 – 1/2 cup natural peanut butter

1 tbsp liquid smoke

2 tbsp soy sauce, tamari or liquid aminos

2 cups barbecue or jerk sauce of choice, plus more for serving


IMG_443822635-1Method of Madness:

Lightly grease a baking dish and set aside ( I used an 8″ pie plate)

Preheat oven to 350 degrees F

In a medium bowl, stir together dry ingredients

In a separate bowl, whisk together tomato juice/broth or water, peanut butter, liquid smoke, and soy sauce until thoroughly mixed . You can also use a blender or bullet to speed up the process. Add liquid mixture to dry mixture and stir until ball of dough has formed.

With your hands, knead gently for 3-4 minutes. Add more juice/broth or water if needed, but not too much! You don’t want the dough to be too wet.

Lastly, transfer seitan dough to prepared baking dish and flatten so it’s spread evenly. You decide on the thickness. I recommend the seitan ribz be no more than 1/4″ thick as they get crispier and less “doughy” when thinner. IMG_443822635

Use a knife to cut the seitan in half, then cut evenly crosswise to make 1-inch slices. You don’t need to pull them apart just yet; you just want the ability to easily separate them after grilling.

Bake in oven for 30 minutes. While the ribs are baking, lightly oil a grill pan or heat up grill if you have one. These on the BBQ would be GREAT!

Remove from oven and brush the top of the ribs with barbecue sauce. Place sauce side down on heated grill (or grill pan on the stove over medium heat). Brush the top with more barbecue sauce.

When the bottom of the ribs are deeply browned (about 3-4 minutes), flip over and cook the other side until brown. Keep watch as you don’t want to burn these babies! Cooking time may vary per oven.

Remove from heat and serve , with more barbecue sauce if desired.

Serves: 6 – 8