Veganacious

Archive for the ‘Spreads and sauces’ Category

Time to dust off the barbecue grill and think about what to bring for those afternoon celebrations on the 4th.  What is a vegan to do?  How about bringing barbecued seitan with homemade sauce!  I brought them to a family barbecue (non-vegans) and underestimated everyone’s response.  I had allowed twice as much as I could have eaten, but after the sampling was done, I realized I should have doubled the quantities.

The Seitan Recipe

Prepare one recipe of Seitan

• 1 Cup wheat gluten flour
• 2 tsp. paprika
• 3 TB nutritional yeast
• 2 TB soy sauce
• 1 TB oil
• 1/2 Cup water

Mix all ingredients, adding enough water to make a rubbery ball; knead a few minutes.  Put on rolling board and flatten into a thick smooth disk.  Cut into chunky strips. Baste each seitan rib and place on a rack on a cookie sheet, or on the grill.  Cook lightly and turn.  Continue to baste the ribs until they are done to your taste. On the grill or broiled, the seitan should be crisp on the outside. Baste lightly a final time once they are done grilling or broiling, and serve. Allow one serving for each 2 people if you have hearty eaters to feed.

The Barbecue Sauce

• 3 cloves garlic, pressed or minced
• 1 small piece fresh ginger, grated
• 2 TB molasses
• 1/2 C. olive oil
• 1/2 C. finely chopped onion
• 1 tsp salt
• 1/2 C. soy sauce
• 1/2 tsp paprika
• 1/2 C. brown sugar
• 1 can chopped tomatoes, drained
• 2 TB. vinegar

Cook above ingredients on low heat for about 30 minutes.  Use as a basting sauce for the seitan ribs.  This will make enough for several batches of barbecued food. Remaining sauce may be stored in refrigerator for later use.

Barbecue Sauce 1/16 recipe

Seitan, 1/4 recipe

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I had difficulty getting these photographs because the kids were eating these strips quicker than I could get a shot of them!  This is one of the most versatile of vegan recipes.  These high protein strips are great served with stir-fried vegetables and rice, or with oven roasted potatoes and a salad.  They are a great addition to wraps, as well. For the summer grill, the seitan can be cubed and put on kabobs with veggies like sweet onions, peppers and broccoli.

The Seitan Recipe

Prepare one recipe of Seitan.

• 1 Cup wheat gluten flour
• 2 tsp. paprika
• 3 TB nutritional yeast
• 2 TB soy sauce
• 1 TB oil
• 1/2 Cup water

Mix all ingredients and knead a few mintues until mixture stretches easily. Flatten out into an large oblong.  Cut in half, then half again, continuing to cut into long, thin strips.

Cook in vegetable broth for 15 minutes or so and allow to cool.

The Teriyaki Sauce

Make sauce by adding the following:

• 3 cloves garlic
• 1 TB fresh ginger, grated
• 1 TB oil
• 1/2 cup soy sauce
• 1/2  cup brown sugar
• few grinds of cracked black pepper

Marinate the strips in the sauce briefly.  Broil gently (not too close to heat) until lightly crisp (I used a 9″ x 13″ pan, which was just about right).  Baste again when partially broiled. Turn strips over and baste them with sauce liberally.  Broil gently again; repeat basting.  Remove from heat when they turn dark brown and crusty.

4 servings with double sauce, enough for use later.  One batch of teriyaki is enough for two batches of seitan and two pounds of baked tofu. The extra sauce may be frozen for later use.

Seitan, 1/4 recipe

Teriyaki sauce, 1/8 recipe

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