bbq seitan

This recipe for jackfruit seitan is ideal for creating vegan short ribs. Since it holds together, BBQ seitan is the ultimate plant-based grilling recipe!

BBQ Seitan with Jackfruit (Vegan Ribs)

C gluten flour ((vital wheat gluten))

yeast

garlic powder

onion powder

tsp smoked paprika

celery seed

½ tsp Herbamare seasoning ((I use spicy Herbamare))

black pepper ((to taste))

tbsp tahini

soy sauce

tbsp oil

tbsp ketchup

apple cider vinegar

C vegetable broth

C jackfruit ((canned in brine))

C BBQ sauce

Preheat the oven to 350 °F.

Drain liquid from the can of jackfruit and finely dice jackfruit pieces (core, seeds and all). Set aside.

In a large bowl, mix together the dry ingredients: 2 C gluten flour, ¼ C nutritional yeast, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, ½ tsp celery seed, ½ tsp Herbamare seasoning, pepper to taste.

In a separate bowl, whisk together the wet ingredients: 3 tbsp tahini, 3 tbsp soy sauce, 2 tbsp oil, 2 tbsp ketchup, 1 tbsp apple cider vinegar, 1 C vegetable broth. The tahini won’t fully mix in (there will be flecks of tahini and oil throughout, which is fine).

Pour wet ingredients into dry and mix until a ball of dough forms. Stir the ingredients with a spoon. Use your hand to finish mixing when it becomes too doughy to stir.

Add 1 C chopped jackfruit into the mixture and knead until it’s well incorporated throughout. You want the jackfruit as dispersed as possible (no clumps of jackfruit in any one spot).

Dump the dough onto a large piece of tinfoil and shape into a flat rectangle. It can be however thick you like but 2-3 cm (around 1 inch) works well.

Carefully wrap the dough with the tinfoil as tightly as possible. Take a second sheet of tinfoil and wrap the dough a second time, placing the open edge of the tinfoil down onto the center of the new sheet to create a good seal.

Place the tinfoil-wrapped dough onto a baking tray and bake for 50 minutes.

Once out of the oven, allow to cool completely. Carefully unwrap the cooked seitan and place in the fridge for fast cooling. It’s helpful to allow this to sit in the fridge for a few hours or overnight if you have the time.

When ready to barbecue, make careful slices across the cooked seitan, halfway down and about 2 cm/ 1 inch apart. Then, brush BBQ sauce across the top of the seitan and work it down into these slices.

Heat the BBQ to about 500 °F. I use 3 burners on my barbecue (the 2 on the outer edge set to medium-high and the center one, which the seitan will be directly over, as low as possible).

Place the seitan on the barbecue, sauce side down. Brush the opposite side with BBQ sauce. Allow to cook for 5 minutes then flip. Sauce the side that’s now face up, cook for 5 minutes then flip. Repeat again so both sides are sauced and grilled twice.

Remove from the barbecue and slice into individual “ribs” for serving.

Welcome to Lettuce Veg Out with vegan Registered Dietitian Nicole Stevens. Today we’re vegging out on a delicious recipe for vegan “ribs” made with jackfruit seitan that's barbecued to perfection! 

This is a fantastic vegan BBQ recipe that’s high in protein and packed with flavor, ideal to serve to a crowd of vegans or non-vegans.

Using jackfruit in seitan is a tasty way to achieve a nice texture that more closely mimics the that of ribs. Along with a classic seitan recipe for chewiness, these "ribs" really satisfy.

Serve with a creamy vegan dip and a side of grilled veggies for a tasty vegan meal.

If you liked this video please hit that like button, subscribe for weekly vegan recipes and comment below with what you’d like to see next!

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Barbecue Seitan Recipe with Jackfruit | Easy Vegan Ribs for the Grill: https://lettucevegout.com/recipes/BBQ-seitan-vegan-ribs

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VEGAN RIBS RECIPE with Jackfruit Seitan

Deliciously succulent grilled vegan seitan chicken - perfect for your next vegan BBQ party, best grilled on a charcoal BBQ, and also great pan-fried for when it has to be quick. Wonderful texture creating with the seitan flour washing method (WTF = Wash the flour).

BBQ Grilled Seitan Chicken Recipe

350 g strong white bread flour (minimum 12% protein)

water

tsp smoked paprika powder

tsp salt

tomato paste

tbsp tamari soy sauce

maple syrup

olive oil

tsp fine salt

tsp black pepper

Creating a dough ball: Place the flour into a large mixing bowl and create a well in the middle. Pour in a little water at a time until you can roll the dough into a firm dough ball and knead it in the bowl or on a lightly floured surface for 2-3 minutes until smooth.

Soaking the dough: Transfer the dough back into the bowl and allow it to rest for 10 minutes, then completely fill the bowl with water to submerge the dough ball. Allow it to rest for at least 30 minutes.

Washing the flour: Once the resting time elapses, begin kneading the dough in the bowl underwater. It will start releasing its starches and the water should become white and thicken slightly (almost cream-like!). Knead the dough for 2-3 minutes, then discard the starchy water, pour in fresh water, and repeat. Your dough should require about 3 washes in total and the water should not be as thick and more see-through in the end. It&#39;s normal for the dough to almost fall apart in this washing process. Don&#39;t worry - it will come back together in the next step. Discard the water and place the seitan dough into a big colander. Rinse it under running water for 10 seconds, then set it aside for 30 minutes to rest.

Seasoning: Remove the dough from the colander and give it a gentle knead between your hands, then place it into a kitchen machine with a dough hook, add the smoked paprika and salt, and pulse for 10-20 seconds. Alternatively, you can also incorporate the spices by hand.

Stretching &amp; Knotting: Stretch the seitan dough until you can carefully knot it. Repeatedly stretch and knot it about 5-6 times - this step will help to create a chicken-like shredded texture in the dough, however, the knotting takes some practice, so if you&#39;re struggling, simply omit this step.

Pan-searing: Carefully portion the seitan into 2-3 cutlets and heat roughly 2 tbsp of oil over medium/high heat. Pan-fry your seitan cutlets for 2-3 minutes on each side, or until a light golden crust forms, then remove the seitan from the frying pan.

BBQ&#39;ing: Heat your BBQ to its full heat and combine all ingredients for the sauce in a little bowl in the meantime. Brush your seitan with the sauce on both sides and place it onto the hot BBQ grid. Grill it on both sides for 4-5 minutes or until golden, then remove it from the grill and serve it alongside delicious salads and your favorite vegan BBQ goodies.

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