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Start by sauteing the jackfruit. Drain the can of jackfruit and add it to a medium sized skillet.
Heat the jackfruit on medium high and pour 1/2 cup of vegetable broth into the skillet with the jackfruit. (reserve remaining 3/4 cup of broth)
Simmer the jackfruit and broth for about 5 minutes reducing heat as needed, then start to smash the jackfruit. Continue to simmer for about 5 more minutes or until all the jackfruit is soft and you can smash and shred it all. All the broth should be absorbed as well. Set aside.
Preheat the oven to 375 degrees.
In a large mixing bowl, stir together the vital wheat gluten, the nutritional yeast, the garlic powder, the onion powder and the salt. Set aside.
In a medium sized bowl, whisk together the remaining 3/4 Cup of vegetable broth, the tomato paste, liquid smoke, the soy sauce and the hoisin sauce.
Now, pour the wet ingredients into the large bowl with the dry ingredients. Then add the jackfruit into the mixture as well.
Start to stir until it gets too hard to stir, then begin to knead with your hands. Knead for just a minute to bring everything together. Don't knead for too long, or it will be hard to roll out the seitan. If some of the jackfruit falls out, don't worry.
Then spray a sheet pan with non-stick spray and press the dough out onto the pan as thin as you can get it, in a rectangle, I try to make it about 1/2 inch thick. If you are having a hard time pressing it out, I like to use a rolling pin and just roll until I get it as thin as I want.
Bake the seitan at 375 degrees for 30 minutes.
While the seitan is baking, make the sauce. Whisk together the agave and chili sauce. Set aside.
Remove the seitan from the oven and cut down the middle lengthwise so you have 2 long pieces. Then cut into small rib sized pieces. Brush each rib on one side with the sauce.
Bake for 10 minutes, remove from the oven, flip over, brush the other side with sauce and bake for 10 more minutes. Serve immediately with any extra sauce , topped with green onions and peanuts.