BBQ Seitan with Jackfruit (Vegan Ribs)
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!
Servings 6 Servings
Calories 331kcal
Equipment
- Tinfoil
- Barbecue and barbecue utensils (tongs/ spatula/ BBQ sauce brush)
Ingredients
- 2 cups gluten flour (vital wheat gluten)
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon celery seed
- ½ teaspoon Herbamare seasoning (I use spicy Herbamare)
- black pepper (to taste)
- 3 tablespoons tahini
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1 cup vegetable broth
- 1 cup jackfruit (canned in brine)
- 1 cup BBQ sauce
Instructions
- Preheat the oven to 350 °F.
- Drain liquid from the can of jackfruit and finely dice jackfruit pieces (core, seeds and all). Set aside.1 cup jackfruit
- In a large bowl, mix together the dry ingredients.2 cups gluten flour, ¼ cup nutritional yeast, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon celery seed, ½ teaspoon Herbamare seasoning, black pepper
- In a separate bowl, whisk together the wet ingredients. The tahini won’t fully mix in (there will be flecks of tahini and oil throughout, which is fine).3 tablespoons tahini, 3 tablespoons soy sauce, 2 tablespoons vegetable oil, 2 tablespoons ketchup, 1 tablespoon apple cider vinegar, 1 cup vegetable broth
- 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 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).1 cup jackfruit
- Dump the dough onto a large piece of tinfoil and shape into a flat rectangle. It can be however thick you like but around 1 inch (2-3 centimeters) works well.
- Carefully wrap the dough with the tin foil as tightly as possible. Take a second sheet of tin foil and wrap the dough a second time, placing the open edge of the tin foil down onto the center of the new sheet to create a good seal.
- Place the tin foil-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 1 inch (2 centimeters) apart. Then, brush BBQ sauce across the top of the seitan and work it down into these slices.1 cup BBQ sauce
- Heat your barbecue 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.
Notes
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.
Nutrition
Serving: 1Serving (⅙ of recipe) | Calories: 331kcal | Carbohydrates: 27g | Protein: 36g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 1255mg | Potassium: 374mg | Fiber: 4g | Sugar: 10g | Vitamin A: 367IU | Vitamin C: 5mg | Calcium: 156mg | Iron: 4mg