How To Make Sticky Seitan Ribs, Recipe by Madeline Olivia
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Easy
Seitan is a vegan meat alternative made from vital wheat gluten, which is simply the gluten removed from wheat. It can be used to recreate the texture of meat and is surprisingly simple to make.
I love picking up meat alternatives from the shops, but it can be super fun to try making your own versions. Especially when you can change the spices and make it a bit different each time.
You can follow the principle of this basic recipe, leave out the barbecue sauce, and just swap the spices for different versions, if you like.
Excerpt from Make it Vegan by Madeline Olivia (Hardie Grant, £25), Photography by Ali Green and Clare Winfield
Ingredients for Sticky Seitan Ribs
- 120 g (4 oz) vital wheat gluten
- 2 tablespoons nutritional yeast
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 tablespoon soft brown sugar
- Pinch of sea salt
- 1 teaspoon mustard powder
- 180 ml (6 fl oz/ ¾ cup) water
- 1 tablespoon soy sauce (or tamari)
- 1 teaspoon liquid smoke
- Olive oil, for cooking
- Freshly ground black pepper
For the barbecue sauce
- 100 g (3 1/2 oz) tomato ketchup
- 100 g (3 1/2 oz) soft brown sugar
- 1 tablespoon soy sauce
- 2 tablespoons vegan Worcestershire sauce or apple cider vinegar
- 2 tablespoons hot sauce
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
How to make Sticky Seitan Ribs
- Preheat a fan oven to 200ºC (425ºF). Grease and line a 20 x 20 cm (8 x 8 in) baking dish.
- Mix all the dry ingredients for the seitan together in a large bowl. Add the measured water, soy sauce or tamari, and liquid smoke and stir through until you have a dough. Knead the dough until it comes together, for 30–60 seconds. Try not to overwork the dough, as you want it to remain pliable.
- Flatten the dough out on a work surface, cut it in half and shape into two equal oval pieces. Add to the prepared baking dish and bake in the oven for 25–30 minutes.
- Meanwhile, mix all the ingredients for the barbecue sauce together in a small bowl. Pour into a small saucepan and heat over a low to medium heat for a couple of minutes until bubbling.
- Remove the seitan from the oven and generously coat each piece with the barbecue sauce.
- Heat a large griddle pan with a little oil over a high heat. Add both pieces of seitan and fry on both sides for 2–3 minutes, or until browned. Remove from the pan and cut into slices. Drizzle over any remaining barbecue sauce, then leave the seitan to rest for 5 minutes before enjoying.
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