Smoked Seitan Ribs
(courtesy of Devin Middlebrook, mayor of South Lake Tahoe. Serves 3 – 5)
1¼ cups vital wheat gluten
2 tablespoons nutritional yeast
1 tablespoon pork seasoning mix
2 teaspoons onion powder
1 teaspoon garlic powder
2 tablespoons almond butter
1 tablespoon liquid aminos or soy sauce
14 ounces tofu
1 teaspoon liquid smoke
¼ cup water or vegetable broth
1 teaspoon apple cider vinegar
Barbecue sauce of your choosing
Preheat smoker to 300 degrees F (an oven or traditional grill also will work). Combine dry ingredients in a large bowl. Add water, tofu, almond butter, liquid aminos, liquid smoke, and apple cider vinegar to a blender. Mix until smooth. Pour liquid mixture into dry mixture and stir to combine.
Knead dough mixture for 5 minutes and form into a ball. Let rest for 5 minutes. Separate dough into about 10 equal pieces, then mold each individual piece around a skewer in the rough shape of a rib. Smoke seitan ribs for 30 minutes, turn, then smoke another 30 minutes. Baste seitan ribs with barbecue sauce and cook for an additional 10 minutes. Flip after 5 minutes to baste other side. Remove from smoker and serve with more barbecue sauce and desired sides.
