|BBQ Seitan Ribs from The Complete Guide to Vegan Food Substitutions|
Barbecue Seitan Ribs
Nothing says summertime like a rack of seitan bbq ribs!
3 cups (432 g) vital wheat gluten flour
1 cup (120 g) whole wheat flour
1/4 cup (30 g) nutritional yeast
2 tablespoons (16 g) onion powder
1 tablespoon (8 g) garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups (470 ml) water
1/2 cup (125 ml) barbecue sauce, store-bought or homemade
1/4 cup (60 ml) steak sauce
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) liquid smoke
2 tablespoons (30 ml) olive oil
2 cups (470 ml) additional barbecue sauce for baking and grilling
6 bones (See note below)
Preheat oven to 350°F (180°C, or gas mark 4).
Line a 9×13-inch (23 x 33-cm) baking pan with foil or parchment paper.
In a large mixing bowl, mix together dry ingredients.
In a separate bowl, mix together wet ingredients.
Add wet ingredients to the dry and knead for 5 minutes.
Let mixture rest for 20 minutes.
Shape mixture into a large rectangle, to fit in the pan, with at least an inch of space around the edges.
Push the bones through the mixture, at equal distances from each other.
Pour additional 3/4 cup (180 ml) barbecue sauce into the bottom of the baking pan.
Place “rack of ribs” in the pan.
Spread another 3/4 cup (180 ml) barbecue sauce over the top.
Cover pan tightly with foil and bake for 90 minutes.
You can enjoy these as is, or refrigerate for later use.
To reheat, fire up the grill to give ribs extra smoky flavor and grill marks. Brush with 1/2 cup (125 ml) even more barbecue sauce while grilling!
Finger Lickin' Good: Disposable bamboo chopsticks or even Popsicle sticks work wonders here, but if
you want to kick it up a notch, try food-grade cedar cut into 1/2-inch x 6-inch (1.27 x 15-cm) “bones,” makingsure to sand down any rough edges. Whichever you choose, start by soaking them in a mixture of 2 cups (470 ml) warm water mixed with 2 tablespoons (30 ml) liquid smoke to add some smoky flavor to the ribs. For an edible set of bones, try taro root. Although this method will yield edible “bones,” they will be more flimsy after cooking, thus requiring a fork and knife for eating.
Yield: 6 large ribs
|Deli Style Macaroni Salad from Home Cooked Vegan Comfort Food|
Deli Style Macaroni Salad
This is the kind of macaroni salad you could EASILY serve to an omnivorous group at a potluck or get togetheror Saturday afternoon barbecue, without anyone ever questioning the veganocity. It’s chock full of crunchyveggies and coated in a creamy, tangy dressing.
1 pound (454 g) elbow macaroni, prepared according to package directions
1 bell pepper (red, green, or yellow), cored, seeded, and diced
1 cup (160 g) diced red onion
1 cup (48 g diced green onion or chives
1 cup (100 g) chopped celery
1 cup (110 g) shredded carrot
1/4 cup (60 g) sweet pickle relish
1 cup (224 g) vegan mayonnaise, store-bought or homemade
1/4 cup (60 ml) apple cider vinegar
2 tablespoons (30 g) prepared dijon mustard
1 teaspoon dried dill, or 1 tablespoon fresh
Salt and pepper to taste
While pasta is boiling, prep vegetables and prepare dressing.
To make the dressing, whisk together mayo with cider vinegar, mustard, and dill.
Once pasta is cooked, strain and run under cold water to cool. Return to the pot.
Add chopped veggies, relish, and dressing to the cooled pasta and toss to combine.
Keep refrigerated until ready to serve.
Yield: 16 servings