Chinese

Seitan BBQ sticky ribs

I LOVE Chinese. But, getting a vegan Chinese seems virtually impossible so I took things into my own hands. Seitan is so amazingly versatile, because you flavour the gluten flour you can mix up the base to get all manner of end taste. The only problem I’ve found is that I’m not capable of not eating the entire batch…..

Dry ingredients

  • 1 cup of gluten flour
  • 2 tbsp nutritional yeast
  • 1 tsp five spice, onion powder, garlic powder
  • 1 tbsp paprika

Wet ingredients

  • 1 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 cup of broth made from beef bisto
  • 1 tsp liquid smoke
  • 1/2 cup BBQ sauce

Sticky BBQ glaze

  • 3 tbsp soy sauce
  • 1/4 tsp ginger
  • 1 1/2 tsp five spice
  • 1 tsp garlic purée
  • 2 tbsp hoisin sauce
  • 2 tbsp golden syrup
  • 1 tbsp white wine vinegar
  • 1 tbsp sesame oil
  • Squeeze BBQ sauce

Method

  1. Mix all the dry ingredients together in a large mixing bowl

2. Mix all the wet ingredients in a measuring jug, whisk in the peanut butter so it mixes well

3.Slowly add the wet ingredients in the dry, mixing as you do until a dough is formed. This should be slightly damper than most seitan mixtures to maintain moisture when baking

4.Kneed until the dough becomes stringy when you pull it, this should take about 5 minutes

5.Spread the dough into an oiled ovenproof dish and cover with tin foil, bake at 200 degrees for 15 mins

6.Whilst the seitan is cooking add all the glaze ingredients into a saucepan and heat slowly, bringing to a simmer for 5 minutes or until it thickens

7. Pour glaze on seitan and cook for a further 5-10 minutes

8.Cut into segments and scoff the lot

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