A quick and easy protein fix. Adapted from the original recipe at Fat Free Vegan.
1 cup + 2 Tbsp vital wheat gluten
1 teaspoon paprika (smoked or otherwise)
2 tablespoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
1/8 tsp cayenne pepper (or 1/4 tsp chipotle pepper powder)
1/2 tsp salt
3/4 cup water
4 tablespoons creamy peanut butter (or peanut sauce, or tahini)
1 tsp soy sauce
1 tsp Liquid Smoke
a whole lot of barbecue sauce
Preheat oven to 375 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 (or use a stick blender to do it fast). Add the liquid smoke and the soy sauce (if using) and mix well.
Add the wet mixture to the dry mixture and mix well. 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 20 minutes. Paint the top side generously with BBQ sauce. Bake for 5 minutes. Flip, paint with BBQ and bake for 5 more minutes.
Serve slathered with extra BBQ.
