These were easy and super-tasty. Probably my favorite barbecued seitan recipe yet. Shamelessly adapted from Fat Free Vegan and Yeah, That Vegan Shit.
1 cup + 2 Tbsp vital wheat gluten
1 teaspoon smoked paprika
2 tablespoons nutritional yeast (optional)
2 teaspoons onion powder
1 teaspoon garlic powder
1/8 tsp cayenne pepper
1/2 tsp salt
3/4 cup water
4 tablespoons creamy peanut butter
1 tsp soy sauce
1 teaspoon Liquid Smoke
a whole lot of barbecue sauce
Preheat oven to 350 degrees.
Combine the wheat gluten, paprika, nutritional yeast, onion powder, garlic powder and salt in a large bowl. In a smaller bowl, add the water to the peanut butter bit by bit until it's smoothly incorporated. Add the liquid smoke and the soy sauce and mix well.
Add the wet mixture to the dry mixture and mix well. You should have a slightly moist dough. If it's too sticky, add more wheat gluten. Knead for a few minutes, then press into a lightly oiled baking dish until it's 1/2 inch thick. Use a pizza cutter to cut into strips roughly 3/4-inch wide.
Bake for 10 minutes. Flip the strips and paint them generously with BBQ sauce. Bake for 5 more minutes. Flip them one more time, paint with BBQ and bake for 5 more minutes. Serve slathered with extra BBQ.
Ingredient Notes: I get my vital wheat gluten and my nutritional yeast at New City Market. I found the smoked paprika at Penzey's Spices (it's by Cool Basil and Half Price Books, at 86th and University). I used peanut butter from the Farmer's Market and Russ & Franks BBQ sauce from the River Bend Trading Company (I've also seen it at Gateway Market).
