Ingredients (use vegan versions):
2 cups vital wheat gluten
1 7/8 - 2 cups of water
2 Tblsp of vegan beef broth
2 Tblsp KAL nutritional yeast
1 Tblsp of tomato flavored bouillon
some unbleached flour for dusting
2-3 Tblsp of raw tahini
vegan BBQ sauce of your choice, as much as you like to use
Directions:
Mix the gluten with the broth and bouillon. Using a fork, make a well in the center and add the water all at once. (Add more of you live in a dry area, less of you don't, hence the different amount.) Mix fast, rapidly encorporating all the gluten.
Dust a flat surface, dust your hands and lightly dust the gluten lump. Knead till rubbery and smooth. Use more flour if you need to.
Flatten the gluten out with the tips of your fingers. Melt the tahini in the microwave or on the stove. You want it to be smooth, slightly warm and easy to spread. Using just your fingertips, poke the melted tahini into the surface of the gluten. Turn over the gluten and repeat. It won't actually knead into the gluten, but till work in a bit and sit on the surface.
Slice the gluten into strips. The thicker the strip, the chewier the rib, the thinner the crispier. Your choice. Put the strips on a lightly oiled cookie sheet and bake at 375 degrees for about 10-15 minutes. When the under side is golden, flip them over and bake some more. You want a crispy product. They should puff up at first and flatten as they are browning up.
You can add sauce to each side as they are browned up, or add it at the end. We like a small amount of sauce, but you can drench yours, if you like.
These are a homemade version of the non-vegan rib mixes you can buy at the HFS (they require butter). That, and it is a much larger quantity. I have four girls who can eat them all by themselves. I have to triple the batch when my grown sons are here. Those boxes should be out of reach price wise. We eat these every Friday or there is a general household revolt.
Enjoy!
Serves: 4-6
