BBQ Seitan

1 cup vital wheat gluten

1/2 tbls paprika

2 tbls of nutritional yeast

1/2 tsp of Onion powder

1/2 tsp of Garlic powder

1 Tbl dried Chicken-less stock or beef-less stock, or use one of the cube styles

1 Tbsp Peanut Butter

1 Tbsp Miso Paste (optional)

2 Tbsp maple syrup

3/4 cup hot water

2 tbls of tahini

1 tsp liquid smoke

2 tbl of soy sauce

BBQ sauce of your choice

2 Rice sheets (round or square) (smaller sheets might need more sheets to cover)

Directions:

Preheat oven to 350

In a large bowl combine all dry ingredients

Mix well

In a medium bowl combine all wet ingredients, minus bbq sauce.  If using a stock cube, melt it in the water first.

Slow stir your wet into your dry

Stir until mixed well.  If needed, add more wheat gluten or water to get a bread dough consistency.

Kneed for 2-3 minutes.  The more you knead, the firmer the ribs will be. 

Press into greased baking dish to form rectangle, roughly 1/2 inch thick

Perforate 'rib shapes' but don’t fully separate

Bake in oven for roughly 20-25 minutes

Remove from oven

Carefully drench top and bottom in bbq sauce

Turn oven up to 450

Wet 2 sheets of rice paper, one at a time so they are flexible

Place 1 rice sheet under the 'ribs' and another on top (think skin/wrapper like)

Brush top again with bbq sauce

Trim off excess rice paper with a sharp knife or scissors.

Bake for 15 minutes

Place under broiler

Broil until crispy on top.