Barbecued Seitan Ribz

by on May 1, 2007
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Barbecued Seitan Ribz
Sunday was such a beautiful day that I had to get outside, away from the kitchen and the computer, and just enjoy the sunshine and flowers. I spent all of last week closeted in my office trying to copy files and programs to a new computer and set up a new home network. By Sunday I had had enough. I wanted to spend as much of the day outside as I could.

For a few weeks I’ve been planning on cooking this barbecued seitan, but the timing and weather were never quite right. Though it’s started in the kitchen, it’s finished up on the grill, giving it the smoky taste that only grilling can impart. I’ve found that cooking outside is much less stressful if most of the foods are pre-cooked at least a little in the kitchen; long grilling times, different foods finishing at different times, and potential burning all can be avoided with a little strategic pre-cooking in the microwave or oven.

Update: Thanks to Julie Hasson for featuring this recipe on Everyday Dish. Be sure to check out her video!

Barbecued Seitan Ribz

Barbecued Seitan Ribz

(printer-friendly version)

Like Veggeroni, this seitan is baked dry rather than boiled. The results are a little spongier than Veggeroni, less dense, but I think the texture is perfect for absorbing the flavor of the barbecue sauce. You’ll be amazed at how easy this recipe comes together using your favorite bottled sauce.

Ingredients

  • 1 cup vital wheat gluten
  • 2 teaspoons smoked Spanish paprika
  • 2 tablespoons nutritional yeast
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 3/4 cup water
  • 2 tablespoons tahini or other nut butter
  • 1 teaspoon Liquid Smoke
  • 1 tablespoon soy sauce
  • about 1 cup of your favorite barbecue sauce (see some suggestions below)

Instructions

Preheat the oven to 350 and lightly spray an 8×8 baking dish with canola oil. Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Stir to mix well and then knead lightly in the bowl for a couple of minutes.

Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces:

Barbecued Seitan Ribz

Put it in the oven and bake for 25 minutes. While it’s cooking prepare your grill.

Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribz will pull apart easily later. Generously brush the top with barbecue sauce. Take it to the grill and invert the whole baking dish onto the grill (or use a large spatula to lift the seitan out, placing it sauce-side down on the grill). Brush the top of the seitan with more sauce:

E brushing bbq sauce on Seitan Ribz

Watch it closely to make sure that it doesn’t burn. When it’s sufficiently brown on one side, turn over and cook the other side, adding more sauce, if necessary. When done, remove to a platter and cut or pull apart the individual ribs to serve.

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 4

Note

To make this without a grill, bake it for 25 minutes without barbecue sauce. Then brush the top with a generous coating of sauce, turn the whole thing over carefully in the pan, and brush the other side with sauce. Bake for another 10-20 minutes or until the sauce has thickened and caramelized slightly but not burned. Remove from oven, cut apart, and serve.

Nutrition Facts

Nutrition (per serving): 196 calories, 39 calories from fat, 4.7g total fat, 0mg cholesterol, 186mg sodium, 83.2mg potassium, 12.8g carbohydrates, 1.3g fiber, <1g sugar, 27.7g protein, 5.2 points.

Note: Nutritional info is calculated without barbecue sauce so that you can add the figures for the brand of barbecue sauce you use.

Suggested Homemade Barbecue Sauces:



Barbecued Seitan Ribz

We ate this outside with steamed broccoli and grilled/baked potatoes. The potatoes were pre-cooked in the microwave until almost done and then cooked on the back of the grill while the seitan was cooking. The whole meal was a complete success. The potatoes had that delicious grilled taste without the long cooking time baked potatoes usually require. And the seitan was succulent and tasty. In fact, the three of us probably could have eaten another entire pan of this stuff, so in the future I will double the recipe and hope for leftovers. E. says to tell you that this is “way, way kid-friendly.”

Note: The cooking method is based on this recipe, which uses the oven rather than the grill. If you don’t have a grill, you might try following the directions in that recipe.

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{ 152 comments… read them below or add one }

1 peezinapod September 25, 2009 at 9:05 am

I've made these ribz 3 times already! It's SOOOO easy! Thank you ;)

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2 Rolf Schäuble December 6, 2009 at 12:11 pm

These ribs look awsome!

I've been cooking with seitan recently, and found your blog while searching for new ideas. I'm sure I'll try this next spring, when barbecue season starts.

But I wonder how you got the dough to spread out so thinly. When I make seitan, it tends to lump together; it seems that the natural form of seitan is that of a roll ;-)

Do you have any hints on getting the dough thin?

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3 SusanV December 6, 2009 at 12:16 pm

Rolf, the thickness of the dough is determined by how much liquid you add and how much you knead it. The formula used in this recipe produces a seitan that spreads out fairly easily. You should give it a try–you can make it in an oven as well as on a grill.

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4 The Vegan Chef December 30, 2009 at 4:55 pm

I found this wonderful recipe and added a little twist of my own, and I have to say, they came out fabulous!!

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5 Anonymous February 24, 2010 at 3:20 pm

Let me just start by saying that you are a GENIUS! I have been a life long vegetarian so I cannot compare this to the real thing but I am sure these 'RIBZ' taste better. I ate it alone and then had an idea- *wraps*! I used a flax seed wrap and put these 'RIBZ' with vegan mayo, avocado, onions and tomato. Your website invaluable to us veg heads. I am so glad you won the 2009 VEG award!!

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6 The Vegan Chef February 24, 2010 at 3:54 pm

I tweaked this recipe and added a bit more spice. Turning them into Jerk BBQ Ribs. Check it out. http://www.imvegannowwhat.blogspot.com

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7 James B March 20, 2010 at 1:44 am

HAIL SEITAN!!!

Seriously, these were amazing. I even effed up the recipe, and they were still deadly.

Just to stress: it is very important to mix all the dry ingredients and the wet ingredients separately, then mix them all together. I put them all together and ended up with "pockets" of different ingredients that just didn't want to fully mix. Plus, I forgot the paprika. Despite all that, this recipe turned out phenomenally and I can't wait to see how good it is when done properly.

My carniverous pregnant wife that I've been trying to get off the meat for the sake of our child and who has been fighting me vociferously, loved these ribs and we had a real moment tonight when she realized that we can really make this work.

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8 Charissa April 1, 2010 at 7:21 pm

These are AMAZING! My grill isn't working right now so I just baked them with the barbecue sauce for another 15 minutes. I'm looking forward to trying more of your recipes :-)

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9 Debra April 16, 2010 at 3:13 pm

As everyone has mentioned, this seitan is great. After I got the seitan made, instead of BBQ sauce I used the Jerk Marinade in Vegan with a Vengence. I poured it over the ribz in the 8X8 pan and let it set for an hour, then browned them in a non-stick skillet. Even DH was impressed…he’s the Anti-Vegan.

Thanks for all the work you do for the rest of us.

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10 Sebastian April 23, 2010 at 7:19 am

Sorry for being rude, but I consider this almost disgusting!

First I should say that I haven´t been doing the vegan thingy for long, hardly 3 months by now. And although I only “tried” it for my girlfriends sake (to give it up immediately after lent…) I´m gonna stick to it as I found out yesterday that my blood pressure dropped by 20+(!)%.

This recipe consists of 10 ingredients, NONE of which is anything fresh. I mean, you can´t seriously tell me you are only using powders? Would it really be too much effort to put some (tasty) fresh onion in it, or a clove of garlic? Considering the “Liquid Smoke”-stuff I´m just gonna advise you to read the article on wikipedia…

Don´t get me wrong, I really appreciate your efforts (I do!) and I´m (we´re) still gonna be looking for ideas here, but this… sorry.

Another suggestion: have you ever tried to replace/complement your paprika-powder by fresh peppers? When we make antipasti, hummus, … I take one, cut them in about 4 pieces a pepper, and put them (closely) under the grill until their skin is almost completely black. Put them into a bowl and cover with plastic wrap, thus making the skin peel off almost by itself (the hot steam underneath loosens it) while cooling off. Sure, not really “smoked”, but delicious nevertheless…

Best
Sebastian

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11 Melissa November 16, 2013 at 11:36 pm

This post is obnoxious!

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12 Taxi November 17, 2013 at 4:10 am

It is. But it’s also over three years old so it might be time to let it go. Don’t worry about stupid comments and enjoy your day!

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13 david April 23, 2010 at 8:38 pm

this is a shockingly artificial and unhealthy recipe. seriously. most of us eat vegan in order to stay healthy, but there is no way this is good for you. liquid smoke? um, cancer in a bottle. vegan food should not try to taste like non-vegan food. let’s celebrate the joys of eating vegan without trying to emulate meat products.

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14 SusanV April 23, 2010 at 11:40 pm

First of all, I do find it rude that two of you came here just to criticize a recipe that you haven’t even tried. If you don’t want to eat seitan or dishes that “emulate meat,” that is your prerogative, but don’t try to dictate to other vegans what they can eat.

About the use of powders in the recipe, if you’ve ever made seitan, you know that it’s a balancing act how much non-gluten ingredients you can add before it doesn’t hold together well. When I made this recipe, I erred on the side of caution, trying to add plenty of flavor without messing up the texture of the seitan. I now know that I could have used real garlic, but adding roasted red pepper would not result in a good consistency.

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15 Aimee Auby June 28, 2013 at 6:15 pm

I totally agree, Susan! I became vegan two years ago, and if it weren’t for recipes like this one, I would really suffer. I actually miss the taste of meat and will use seitan to mimic some of my former meat recipes, which is how I convinced my husband to go vegan. Really, some people need to get a life and lighten up. This gorilla approach to eating is unnecessary! Susan, your recipe made my mouth water and I will be sure to try it and let you know what I think.

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16 Susan Voisin June 28, 2013 at 7:13 pm

Thanks, Aimee! I never cease to be amazed at the gall some people have to come into someone’s “kitchen” (which is what I consider my blog) and criticize the food. I would never think of going to someone else’s blog to tell them what to eat or denigrate their recipes. But I try to ignore them and concentrate on the people, like you, who appreciate my efforts. I hope you enjoy the recipe, and I’m looking forward to hearing what you think.

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17 Michele August 20, 2013 at 6:40 pm

Susan, your post was spot on! And NOT all of us are vegan because we don’t like meat – in fact, I LOVE the tastes. I am anti-commercial farming/anti-animal cruelty. If you can find me a rib or a burger – that isn’t meat, but tastes like it – I am going to eat it. Most of us can moderate our intake.

PS, this exact recipe convinced my brother (with heart problems) to reduce his intake of beef/pork and eat more vegan recipes! So, thank you so much for sharing it with us!

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18 Dalmattica April 24, 2010 at 2:21 pm

Sebastian and David, I could be wrong about this, but I think most of the people who eat a vegan diet do so mainly for ethical reasons and not necessarily for just health reasons, but it really doesn’t matter too much why someone decides to go vegan, we should be happy that they do it anyway. Susan’s blog is fantastic and filled with *mostly ;) * healthy recipes, and even the slightly less healthy recipes are much healthier than other alternatives.

As for this recipe being artificial, the only thing ‘artificial’ maybe is the barbecue sauce. All the powder ingredients are dried veg and herbs found in nature.
Liquid smoke, whilst, not being the most healthy flavour enhancer, is certainly not ‘cancer in a bottle’; if you are wary about using it, don’t use it. I’ve made seitain with and without liquid smoke, both were good, same with fresh and powdered garlic.

What would have been the better approach, I think, Sebastian, would have been to make a similar recipe substituting the ingredients for ones you prefer, then sharing your results.
And whilst, I don’t eat seitan and other vegan meats often, it’s always a yummy treat when I do, so hail seitan!

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19 Mollydog July 6, 2010 at 4:03 pm

Seriously. I’ve made this recipe and the extremely nommy vegan “wursts” from Vegan Dad a zillion times. It’s hardly disgusting – it’s gluten and seasonings. If you’ve worked with seitan you know what a balancing act it is to get the stuff to behave properly. I don’t care for liquid smoke, so I leave it out, btw – that’s the nice thing about making the stuff yourself. Just be careful not to upset the liquid/dry ratios or you will get a mess. If the seitan makes you unhappy, try grilling extra firm tofu. This sauce is great on it (oh, and I’m of the extra-firm-tofu-frozen -and-thawed-and-rung-totally-dry school of tofu eating – don’t like it soft).

I guess Sebastian and David don’t do vegan cupcakes, either. Well, more power to you guys, but for me the periodic baked good is very satisfying. Good lord, guys, we vegans take enough flack from the rest of the world; at the very least we should be polite to one another. Happy, happy, joy, joy!

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20 Damien April 29, 2010 at 11:59 pm

Sebastian, I really don’t know what your problem is, or why you need to be so rude about it? Why not simply comment along the lines of “hey, great recipe, but why not substitute actual onion/garlic instead of using powder? And while you’re at it, I think it would be pretty easy to throw a few other fresh ingredients in as well.” Would that really have been so hard? Instead of making an unnecessarily negative and generally unwarranted criticism, you turn it into a much more positive comment.

What you also seem to be forgetting is that while meat-eaters always make meat the major focus of their meals (one of the main reasons making them so unhealthy), vegans do not generally have the same focus on meat-substitutes. So while something like this may not be great if it formed a similar portion of an otherwise meat-based meal, in a vegan meal this would just be a small portion with a good serving of other vegies accompanying it.

So really, what’s the big deal?

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21 Mary April 30, 2010 at 9:49 am

Hi Susan,
I’d like to make a large batch of this to go with veggie burgers at an upcoming barbeque. It would make the most sense to bake the seitan the day before though (I need to make A LOT) and then grill the next day. Have you tried baking one day and grilling the next? Will it hold well?
Thank you for so many great recipes! Everyone I’ve recommended your blog to has really enjoyed it.
Mary G.

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22 SusanV April 30, 2010 at 9:58 am

Hi Mary, I haven’t tried that, but I don’t see why it wouldn’t work. The recipe is pretty forgiving, and I think if you cover the seitan with barbecue sauce and store it overnight, it might even make it more flavorful.

Thanks for the kind words and for recommending the blog to your friends!

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23 lindsy July 4, 2010 at 2:08 pm

it totally works to bake them one day and grill the next. I baked mine and kept them plain in the cooler until i was ready to grill ‘em. see my comment below :)

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24 Evelyn August 12, 2010 at 9:52 am

This looks great! I’m having a BBQ on Saturday and want to get as much done ahead of time.

Thanks!

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25 Amy January 6, 2013 at 2:01 pm

To just add more information, you can leave the ribz in the fridge for at least 3 days after baking and before grilling. I haven’t tried it longer, but I know 3 days works and the ribz still taste great!

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26 Melinda May 4, 2010 at 2:29 pm

I’m sold. These look amazing and so friendly. Thank you!

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27 natasha May 14, 2010 at 9:27 pm

You can’t un-eat real ribs. That is one of the things I miss the most, even though the thought of actually eating them now makes me ill. I used to be able to find either a vegetarian or vegan rib frozen product which seems to be discontinued. Thanks for this recipe, I am going to have to try it on one of the days I am feeling like cooking a lot.

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28 Dorothy Doorasamy May 15, 2010 at 8:56 am

Thanks for all your recipes and information,but I like using fresh herbs and spices.Natural stuff and not a lot of preservatives.Can you please come up with recipes without preservatives and sauces.Thanks.

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29 SusanV May 15, 2010 at 10:12 am

None of my recipes have any preservatives.

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30 Dorothy Doorasamy May 15, 2010 at 9:07 am

Can you help,I made some kebabs with soya mince but I noticed there is an after taste after I soaked the mince in boiled water and squeezed the water out and spiced it with herbs and spices.I used gram flour as a binding agent and it didn’t bind so well.Can you please suggest how I can add flavor and what do I use as a binding agent.Thanks.

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31 SusanV May 15, 2010 at 10:14 am

I’m sorry, but other than wheat gluten, I have no idea. Soy mince is not something I use.

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32 Brittany D May 26, 2010 at 3:36 am

The link for the video is broken. That looks like a great recipe. I bookmarked it so that I can try it out. Thanks for posting this. I am a new vegan so this will be exciting to try as I have yet to try making anything with seitan. Thanks again!

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33 SusanV May 26, 2010 at 10:12 am

I’ve just fixed the link to the video. Check it out and give it a try. It’s much easier than you’d think!

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34 OhioVegan May 27, 2010 at 10:22 am

This looks like such a fun recipe! My husband is thrilled to bits with the idea of “mock” ribs! He has missed them during BBQ parties. This memorial day weekend I plan on making them. Do you have any suggestions on a good, healthy vegan barbecue sauce recipe? I would love to make my own (because I try to not use preservatives either) but can’t find a good recipe that is healthy. Any suggestions? Thanks again for all your recipes!

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35 SusanV May 27, 2010 at 10:41 am

Barbecue sauces are often a compromise because the nature of barbecue is that it’s sweet, salty, and spicy, and the sweet and salty can be hard to do without adding ingredients that are considered unhealthy. I have a recipe for Chipotle Barbecue Sauce that I think is a pretty good compromise–probably not the healthiest that you could find, but really good and easy to make.

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36 Jobonster May 27, 2010 at 6:46 pm

Made these tonight for the first time. AMAZING! Great job with this recipe!! They are now on my favorite list!

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37 Maggie May 31, 2010 at 10:18 pm

DH and I adore this recipe for summer BBQ. It’s chewy, tasty and so satisfying! I made it a few times last year, and it was the first thing I looked forward to once we cleaned out the grill for the holiday weekend. We enjoyed it this weekend. Thanks so much for this GREAT recipe, and all you’ve done to share so many other wonderful recipes on this site!

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38 Kathy June 7, 2010 at 2:11 pm

Hi Susan,
I’m hoping you can help me out. Yesterday, I went out to buy ready-made seitan from my local vegan store. I think it’s just the “standard stuff”, so no extra flavouring or spices were added to the seitan. I really want to try this recipe, but I don’t want to make more seitan, since I had already bought it in bulk! Do you think the “ribs” would turn out properly if I used the ready-made seitan dough, and just added the spices/flavourings into it by kneading? Any pointers are greatly appreciated!

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39 SusanV June 7, 2010 at 2:33 pm

Kathy, I’m not sure what you mean by ready-made seitan. Is it a wet dough that hasn’t been cooked yet? If so, then I think that what you propose would work. If it’s a powder that you add liquid to, then I definitely think you could add the flavorings to it. But if it’s like the only ready-made seitan I’ve ever bought, it’s already cooked, so there could be no kneading. In that case, I would probably just coat it in barbecue sauce and cook it briefly.

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40 April June 16, 2010 at 8:12 am

Thanks for this great recipe! I occasionally want to use seitan, but I hate the method of boiling it in water to make it – I tried making these and they were so easy! I’m making some today to dice up and use in a summer squash sloppy joe recipe. I hope it works out!

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41 Lindsey June 18, 2010 at 7:12 pm

Tried these tonight with homemade bb-q sauce and I thought they were great!! My family of 6 ate it all….I should have made more. Thanks so much for sharing!!

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42 Mindy June 27, 2010 at 11:48 pm

This recipe makes an appearance on our dinner table a few times every summer. The first time I made it was a couple of years ago for a picnic. It’s so easy, which makes it even more awesome. I made it again tonight and the kids devoured it. I don’t have a grill, so I just bake mine, then slice it up in rib sized sticks, and then heat in a pan with the bbq sauce until it starts to carmelize a little on the bottom. I usually serve it with corn on the cob, collards, salad, and fruit.

It’s not the healthiest thing out there, but it’s a great treat to have *once in a while* when you’re craving bbq, not to mention the fact that it’s not full of all the things that meat ribs are. Thank you for the tasty and creative recipe Susan!

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43 Lydia July 1, 2010 at 5:06 pm

Dear Susan,
I’m 14, a vegetarian (I eat mostly vegan) who loves to cook! And because of that, my mom pretty much gave up the position of “house chef” to me. My dad recently bought a little George Foreman grill and I’m going to try this recipe on it SOON! Neither of my parents are veg, so I am hoping I can satisfy their “needs” with it. (And by reading all the comments, it will!)

I don’t understand why everyone is all “it’s not healthy” because of the powders… I mean, they’re just dehydrated. And for the wheat gluten, it’s an excellent, natural source of protein that is low in fat.

Thanks for all the wonderful foods and flavors you’ve been providing to us veg freaks! (; you’re making it that much easier!

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44 Amanda July 3, 2010 at 10:44 am

I rarely comment but felt the need to due to all this nasty negativity! I am an ETHICAL vegan. The health benefits are an added plus but I do not eat meat or animal products for purely ethical reasons. That being said, I grew up eating meat and milk and sometimes do crave that “comfort food” during certain times of the year. These ribz are amazing – I’m making them for our July 4th party and I can’t wait to show them off to everyone. My vegan fiance practically drools when I tell him these are the weeks dinner list and they make excellent leftovers on sandwhiches the next day! Thank you, Susan for this wonderful recipe and all your recipes. I check your blog at least a few times a week for iedeas and everything I’ve made has been (healthy) and delicious :)

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45 Sarah July 3, 2010 at 9:35 pm

I’ve got this saved to make soon, but my last attempt at making baked seitan was a total flop – the cutlets just poofed into crispy balloons that were hollow inside and didn’t have a whole lot of flavour. Does this recipe puff up a lot in the oven too? I ask because unlike the Veggeroni there’s nothing to constrict it’s expansion. Thanks in advance, I’m a total nOOb when it comes to seitan stuff.

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46 SusanV July 3, 2010 at 9:42 pm

Sarah, when I make this, it doesn’t puff up like that. It really only “grows” a tiny bit in the oven. It doesn’t come out as dense as the Veggeroni–there are small air holes throughout–but it shouldn’t be hollow.

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47 Erika July 3, 2010 at 11:39 pm

I LOVE this recipe! I’ve made it about 5 or 6 times and it is so easy. I’m really bad about measuring and I have never had a failure with this recipe. Thank you so much Susan. XOXO

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48 lindsy July 4, 2010 at 2:05 pm

this recipe is excellent! i’ve been making it for about a year now, for veg and non-veg friends & family alike, and everyone loves it. It travels well, too- i baked a batch @ my brother in law’s house before going camping at a Phish show. We grilled it late that night when we arrived, and it was just as delicious.
Thanks so much for sharing!!

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49 Kate July 6, 2010 at 1:12 pm

I made these for the 4th, along with the chipotle bbq sauce…..they were AMAZING!!! I will most definately be making these again! Thanks so much for such a fun recipe! :)

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50 Jen July 7, 2010 at 2:37 pm

Hello! I am attempting to make my first batch of seitan today, however, as I am in the UK I can’t get hold of vital wheat gluten :(
So have made it from scratch using bread flour, and lots of kneading and rinsing!
…like this…http://forkable.blogspot.com/2008/07/courtesy-of-toliveandeatinla.html

I would love to make this recipe but would it be possible using the method I have to follow? I can’t add anything to the flour as it would just get rinsed out! Do you think I could just press the raw gluten into the baking dish and proceed from there?! Thank you in advance if you have any idea if this would work!

…and also thank you so much for the vegan eggnog cheesecake recipe, I made it the other week, and ate the whole thing in about a day :D
(Its been the only vegan cheesecake I’ve ever made that actually tasted like cheesecake!)

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51 paige July 17, 2010 at 5:40 pm

I just made the seitan and its AMAZING…….thanks so much.

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52 Kristen July 18, 2010 at 7:49 pm

OMG…these were so good! I’ve put off trying to make seitan for years because I thought it would be too complicated. This recipe was SO easy and was really delicious. I wasn’t in the mood to pull out the grill, so after the initial cooking period, I brushed with bbq sauce on both sides and baked for an additional 20 minutes in the oven. I will definitely be making this again!

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53 Noelle @OPera Singer in Kitchen July 23, 2010 at 8:36 pm

I always peruse your recipes especially since you are on my blog roll, but I finally made one of your recipes tonight and it was SO delicious! I have been vegan for 9 months and had yet tried my hand at seitan because I was afraid of the taste and texture but I am so mad I had not tried it before. My non-vegan husband love it by the way! Thanks! I am postingyour recipe on my blog with credit to you! :)

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54 Carin July 31, 2010 at 7:48 pm

These ribz are terrific! I’m new to vegan eating. I was cooking my omnivore husband some ribs the other day, the temptation was agonizing. With some internet surfing I discovered your recipe. Thank you so much, these ribz saved the day!!

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55 aj August 11, 2010 at 2:13 am

I’m almost afraid to leave a comment since I was not a fan of these. I hope the fact that I’m doing it in a nice way will make a difference. I am new to the whole vegetarian/vegan lifestyle, and have been hesitant to try any “fake meats”. I love barbecue of any sort, so I gave these a try. The flavor was fine, I just couldn’t get over the texture! I know there is a description in the blog that says these are “spongier than veggeroni”, but I guess I missed that being that I have no idea what veggeroni is. I mean no disrespect by posting a negative review, I just thought I would voice my opinions for others who may want more info before trying this recipe. Please keep posting recipes, I do appreciate another animal-product free resource, even if I may not like all of the recipes! :)

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56 Rebecca May 16, 2012 at 12:04 pm

You might want to try baking them longer. I don’t have a grill so I form them into strips from the get-go, and bake them until the bbq sauce is caramelized and the ends of the strips have started to get crispy. They aren’t so spongy that way.

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57 Jennifer August 22, 2010 at 12:48 pm

Are these ribz similar in texture to the Harvest Direct veggie ribz, which I love? I made seitan in the crockpot recently and I couldn’t get past the spongy wet texture, similar to tofu if the water isn’t squeezed out. I would like to be able to incorporate homemade seitan into my meals but I prefer a dryer texture. Maybe baking it is the key. Any thoughts?

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58 SusanV August 22, 2010 at 1:23 pm

I haven’t had the Harvest Direct ribs, so I can’t comment on that, but the texture of these is definitely not wet, and they’re denser and spongier than tofu ever gets. Baking definitely results in a drier texture, but the barbecue sauce lends moistness and flavor. Give them a try!

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59 Gloria Huerta September 6, 2010 at 1:17 pm

I am sorry to read the negative comments about this recipe. I am a vegan for moral and health reasons. But my reasons are not important here. Any recipe is a starting point. You read it, you decide what ingredients you will omit or substitute, without sacrificing the final end. I look forward to making this recipe today, and I will add my own Mexican flavorings to it. Thanks for such a great website. Please do not allow such negative comments to discourage what you are doing.

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60 Meredith September 6, 2010 at 6:04 pm

These were AWESOME!! I have never had a good at home, from scratch, seitan experience and have tried many, many times, with no luck. This however changed things forever. These were delicious. I broiled them in the over for about 6-7 minutes on each side and they were great. Even my carnivore husband enjoyed them, and he has NEVER eaten any of my home made seitan dishes before (only in restaurants and premade seitan). I cannot wait to make these again, but mostly because I cannot stop eating them.

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61 Dawn September 8, 2010 at 2:57 pm

Tried these last night and they tasted good but my ribs were quite spongy….How do I remedy that???? Thanks.

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62 rebecca September 9, 2010 at 1:41 pm

These turned out great! I grilled them on my jen-air after baking which worked perfectly- even got the grill marks.

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63 Terry September 20, 2010 at 11:57 am

Thanks for sharing all of this wonderful info. I will visit your site often.

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64 Amy October 25, 2010 at 9:09 pm

Thank you for this AWESOME recipe!!!
My husband and I were in BBQ RIBZ HEAVEN tonight!
We are both hard-core mountain biking vegetarians (me, vegan), so we have very “healthy” appetites, especially after long rides.. and this recipe was terrifically satisfying!
I used a bottled, organic, vegan BBQ sauce I got at Whole Foods (by Organic Ville), and it was deeee-lisshhhhh!
Definitely on our list of all-time favorites=)
THANK YOU, Susan V!!!

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65 Melissa November 19, 2010 at 6:04 pm

FANTASTIC!

These were much easier, quicker and lower in fat than the ones I made before. I didn’t feel like adding BBQ sauce to them and cooking more, so I just made plain seitan and we dipped them in BBQ! I will definitely make this again. 2 thumbs up from the whole family.

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66 Ben December 16, 2010 at 6:56 pm

I am trying your recipe tonight for the first time. Sounds amazing and I hope it tastes as good as it sounds. I did have one question though. Are the ribs finished when both sides are lightish brown but not burnt. Thanks

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67 SusanV December 16, 2010 at 7:45 pm

I’d say they’re ready when medium brown without being burned. Hope they turn out well for you!

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68 WaterClue January 30, 2011 at 6:43 am

so delicious i love barbecue, looks so amazing. Unluckily, I have to wait for the summer to do it. Thank you!

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69 Jessica McCann February 5, 2011 at 5:23 pm

As always with your recipes, this made me- and my tummy- very happy! This was my first attempt at homemade seitan, and it turned out really quite well! The hardest part, I found, was trying to shape it to fit the pan, as it was incredibly sponge-like. Either way, I decided I need to stop stalking your blog with out comments – and instead, start giving you the compliments you deserve. Your recipes – and writings, musing and images- are inspiring, informative, interesting and very healthy and delicious. Thank you, thank you, thank you!

PS. I really CANNOT believe all the negative comments on this recipe! One of the great joys of vegan cooking is being able to make vegan alternatives to classic food favorites that many people are not willing to give up when considering switching to a non-meat, non-dairy diet. This might not be the “healthiest” recipe in the world, but it is certainly far healthier than the meat-version… while still being super delicious!

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70 Mel February 7, 2011 at 11:38 am

Hi, I’ve made several recipes from your site over the last couple of weeks, since my girlfriend introduced me to it. Every single one has turned out incredibly well! This was no exception, but it got me wondering if this seitan recipe could be tweaked/used to make steak tacos/fajitas? I’m sure it probably could, but I was wondering what your thoughts might be on a possible marinade or rub I could use to do that?

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71 Heather Teeter March 9, 2011 at 4:00 pm

This was a great recipe! For some reason my ‘ribz’ puffed up in the oven (for the 25 minute baking period). I followed the recipe exactly EXCEPT for stirring the wet ingredients properly prior to mixing them in with the dry. So, moral of the story STIR THE DRY, THE WET, THEN COMBINE :) I think I was having a moment of culinary laziness…it happens :)

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72 Marykate March 14, 2011 at 8:56 pm

I’ve made this recipe twice and it is so delicious! Mine are puffy after the oven, like the above commenter’s. Are we doing something wrong? Either way the taste and texture is awesome, so I’m not too worried! Thanks for giving me a good veg BBQ option! :)

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73 SusanV March 14, 2011 at 10:09 pm

This is a crazy question, but are you sure you’re using nutritional yeast and not regular yeast? ;-) because I can’t figure out why they are puffin up. One thing I can think of that might make them less puffy it to knead them more, gently pulling and stretching the dough to make it stringier. But if you liked them, you might just want to keep doing what you’re doing.

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74 Lady March 16, 2011 at 6:50 am

Dear Susan,

I`ve tried out your delicious recipe, but it went all wrong.
I got one huge puff out of the oven. I used pure gluten from a baker ( I live in germany) My ribs look like one big dough with to much yeast in it. ;)
I would appreciate it if you could help me out.

Thank you.
Lady

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75 Lady March 16, 2011 at 6:55 am

Ah sorry, just read the comments above, seems I am not the only one with that problem. Btw, I didn`t use the yeast at all.

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76 Laura March 16, 2011 at 9:55 pm

I tried this recipe tonight and was rather pleased with the results, but liked it even better later when I nibbled on a piece that was cold. The sauce had permeated the “meat” and the texture was better. I’m new to the whole vegan eatin’ thing, so it’s nice to have this wealth of alternatives at my fingertips. I just love the recipe box feature!! I think I’ll try Samosas next. Or maybe falafal….

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77 Amy April 19, 2011 at 10:07 pm

Just tried this recipe for the first time – heavenly! I’ve made a lot of BBQ seitan recipes and this is definitely the best. It also held up after I made a huge mistake and put 1 3/4 cups of water in instead of 3/4. I had to add extra gluten but it all worked out.. I bet it will be extra amazing when I don’t mess it up. ;-)

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78 stacer77 May 3, 2011 at 1:00 pm

My husband, two year old son and I tried these for the first time last night after seeing them as a feature on facebook and all I can say is WOW!!! These were amazing. My son scarfed them right up and he can be a little funny about seitan sometimes. This has been put on the top of our menu for our Fourth of July BBQ. Thanks for the great recipe!

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79 Serenity May 9, 2011 at 8:53 am

I made these a few weeks ago and haven’t been able to stop thinking about them. They will be on the grill for Memorial Day

Thanks for this recipe

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80 nafartari May 10, 2011 at 11:41 am

i’m gonna try some of these this summer! just need the best spices or should i mainly use what would have been used on non-veg vegan recipes? thanxxxxxxx

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81 Jose May 30, 2011 at 7:29 pm

Thank you! These were delicious – had to give you credit here :)
#whatveganseat Seitan “Ribz”+ corn + home fries = food coma, recipe here-> http://bit.ly/mh5XHF http://twitpic.com/54tttg @amyceleste

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82 Katy June 24, 2011 at 1:39 pm

Thank you so much for another fantastic recipe! I made these this week with a Balsamic BBQ sauce and was completely blown away at how delicious they were!

I pretty much threw it together and in the oven before work and had my husband take it out and refrigerate them until I got home and then we grilled them. SO easy and SO satisfying. My only trouble was they were hard to cut but I realized next time I should use my dough cutter.

This, as well as so many of your other recipes have wow’ed us and have helped make this transition (to eating vegan) so much more enjoyable. Please keep doing exactly what you are doing!

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83 estelle Siegel July 6, 2011 at 7:23 pm

I’m pretty new at this. Where can I found vital wheat gluten?

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84 Jacki July 9, 2011 at 7:55 pm

I find it on the baking aisle at regular groceries in a small brown box (hodgeson mills is one I see a lot). it’s cheap, like less than $3. I also frequently buy it in bulk at Whole Foods Market or Central Market. Also pretty cheaply. :)

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85 Jacki July 9, 2011 at 7:58 pm

BRAVO! We totally loved this. What a nice change this was from our usual food. We served them with roasted Brussels Sprouts and fresh broccoli. I whipped up a simple ketchup-based sauce for this which turned out to be perfect! Thanks for the brilliant recipe. We think the serving size is adequate for our family, too, and can’t wait for the leftovers!

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86 Shelly Norton July 12, 2011 at 8:34 pm

Best Seitan recipe ever. So versatile. Will use in many variations. Thank you very much.

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87 Crystal July 12, 2011 at 9:08 pm

Thanks for this recipe. I’ve been wanting a BBQ seitan without having to spend an arm and a leg. I actually put ginger and green onions in my sauce and then cut it with water. Made kind of an asian BBQ. Served it with Bean Thread noodles and steams sugar peas and cabbage. YUM!

Also, for those who may be concerned about Liquid Smoke making this dish just dangerous, here’s something that’s probably worth reading:
http://www.signonsandiego.com/uniontrib/20070314/news_lz1f14focus.html
The moral is, use it occasionally and it shouldn’t be a problem at all. I mean I feel the FDA would be all over this stuff if it were really that bad.

Also, vital wheat gluten is natural. It’s just the product of what is left from separating the starch from wheat. You could actually make seitan from wheat flour, but it’s a process that I tried, and decided I would never try again.

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88 Shannon August 19, 2011 at 10:48 am

We make these all the time. They’re fantastic. Question: would they travel well? I’m thinking if I cook them in the oven, then refrigerate overnight and keep in a cooler, I could grill them over a campfire tomorrow night. What do you think?

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89 SusanV August 19, 2011 at 11:41 am

They should travel just fine. I’m so glad to hear you enjoy them!

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90 Pink Kitchen September 2, 2011 at 7:05 pm

I love these! Whenever I make these for a BBQ, all the meat-eaters end up loving them.

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91 Ellie September 27, 2011 at 9:59 pm

Hi Susan! :)

I made these, but I wasn’t looking for a ‘ribs’ recipe, I was trying to make ‘chicken fingers’ and this did the trick! I made heavy alterations to the spices (use thyme, sage, dried parsley) and omitted nutritional yeast and liquid smoke- just didn’t have any. This was a great and easy way to prepare seitan. Was rather quick in comparison to other methods – and the idea to use tahini is genius. I’m definitely going to make these in the ‘ribz’ manner next time. My boyfriend commented “this is the best seitan I’ve had yet” I’m giving credit to this recipe, because my skills with seitan are still on the baby side :P Thanks for a wonderful recipe Susan, cheers! :)

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92 Heidi October 2, 2011 at 2:09 pm

I haven’t tried these yet but I’m really excited to — I understand the desire to eat only whole foods and not “meat-substitute” meals, which is what I generally try to do and probably is healthier, but I think it’s entertaining to try to make classic dishes vegan and realize how good they can be. It helps me show non-believers how delicious it can be which is so much fun, and I need to indulge sometimes as well! It only makes me that much more sure that I never have any desire to go back to eating meat. Thanks so much for the recipe, I will be excited to see how it turns out for me.

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93 KALASUNSHINE October 26, 2011 at 5:33 pm

SUSAN HELLO I ALREADY DID POST MY REPLY TO YOUR RIBZ ANY WAY IT WILL BE MADE FOR THE FAMILY REUNION COMING UP I KNOW FOR ALL THE MEAT EATERS THERE IS ONLY 2 OF US THAT ARE VEGGIES AND TURNING VEGAN WILL NOT BELIEVE THIS IS NOT BARBECUED RIBS WILL LET YOU KNOW OKEY..I AM MOST GRATEFUL TO YOU FOR SUCH AN AWESOME SITE… GOD BLESS YOU AND YOUR FAMILY AND ALL YOUR ENDEAVORS MAKING DELICIOUS FOODS…..PEACE AND LIGHT AND LOTS OF LOVE
I AM SUNSHINE

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94 Carly January 3, 2012 at 8:48 pm

My most favourite seitan recipe (I often triple the recipe and bake in one 8×8 dish and another 9×13 dish for 40 min). My omnivore husband loves these too. I often have them without the BBQ sauce and just chop them up and add them to all sorts of dishes. Awesome.

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95 Shirely January 11, 2012 at 3:17 pm

Great recipe and I do want to try it. How would I adapt it to make other shapes crumbles, strips, etc for other recipes. I was looking for a basic seitan recipe on here but got a little lost. Is seitan cooked better in the oven like this or boiled? I am a seitan beginner and need pointing in the right direction for a recipe that can be adapted.

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96 steve January 25, 2012 at 8:36 am

at first i was skeptical trying out this recipe, but it had soo many comments that i couldn`t resist reading. It was on my menu last sunday and believe me it works like wonders. this sunday i am going to tweak the recipe a bit and see how it turns out and i`ll be sure to leave another comment. thanks for the kool recipe

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97 shirley February 6, 2012 at 8:28 am

I made these last night and ate more than a serving size while watching the Superbowl. All I can say is Yummy and thanks again for another fantastic recipe.

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98 SM March 8, 2012 at 1:22 am

just made these and i’m in awe. so delicious and easy.

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99 Donna Kohn April 2, 2012 at 10:41 pm

These are awesome! looking forward to making them when we are camping!

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100 Dina O'. April 23, 2012 at 5:26 pm

YUM! Thank you for simplifying seitan. I had been hesitant to make seitan even though I had purchased gluten a while ago for this purpose. When I saw this recipe on Facebook last week, I knew I had to finally just do it and I am so glad I did – and so is my family! My two year old, my hubby, and I loved them even though I didn’t finish them on the grill (it’s raining) I doubled the recipe and we will enjoy it again tomorrow.
I am going to make them again next week when we go camping so I can grill them up on the campfire :)

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101 Dawn May 20, 2012 at 11:17 am

Wow! I’ve been eating largely vegan for the last several months, but was not sure how I would transition into BBQ season. Thank you for this easy and delicious recipe that did not leave me craving grilled meat in the slightest.

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102 Tanya B May 21, 2012 at 9:11 am

We have recently given up meat and with the nice weather here, we have been dying for BBQ recipes. When I found this one, I just had to try it. I will say, this was amazing, my only concern is that I didn’t double the recipe.

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103 Mary Learman May 28, 2012 at 7:53 pm

Delicious! Thank you for sharing your amazing recipes!

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104 Leena Sowambur June 16, 2012 at 3:24 pm

You smashed it again! Looks so good!!!

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105 laura jean June 24, 2012 at 10:23 am

Made these ribs last night – so so good! Will have to double the recipe for company, though.
I used 1/2 bbq sauce for my liquid with great results. Also, thinking about adding a little more nut butter next time, which makes them higher fat, I know, but I think a little fat running through them would add to the rib concept (I’m a Memphis girl).

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106 suzgrant July 4, 2012 at 3:31 pm

This was delicious! My husband and I are new vegans and just discovering a whole new food repertoire. I made this for our 4th of July BBQ. I made it in the oven because we don’t have a grill and I cut it in quarters to serve on sandwiches. My husband kept asking if it was meat. We both loved it. Thanks for the recipe. Your site is totally fabulous and very helpful! -Suzanne

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107 Orthohawk July 8, 2012 at 6:07 pm

Hey Susan and all!

I finally made these, but I have one question: is the dough supposed to be rubbery? I tried for over 5 minutes to get it into the corners of the pan but I ended up a bit short on 3 sides. I’m sure they’ll taste just as good but I was wondering if maybe I kneaded the dough too much?

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108 Susan Voisin July 8, 2012 at 6:10 pm

It can be a little hard to stretch out, but I usually manage to get it into the corners. A little less kneading will probably do the trick next time, but I don’t think it’ll hurt anything this time. Please let me know how they come out.

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109 Orthohawk July 8, 2012 at 7:18 pm

Hi again.
Well, they taste fine (they’d never fool a carni, but whatever :)). They were a bit spongy and I can’t say I love the flavoring mix but I did prepare them by the double oven method (don’t have a grill right now). As soon as I get a grill, I’ll try again; in the meantime I’ll be trying out the scallopine with lemon/olive sauce and also the seitan with sweet/sour orange sauce. Good stuff, nonetheless!

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110 Jessica July 17, 2012 at 2:16 pm

I made these last week (baked in oven because I have no grill). I wasn’t sure if there were going to be any left by the time my husband got home! Very tasty! I asked what he wanted for dinner tonight and he said “Those tasty ribbies!” So looks like we’re having them again tonight, lol. Thanks for this recipe!

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111 Kate M July 22, 2012 at 7:49 pm

Hi Susan! Big fan here, though I don’t think I’ve posted before :) I’m getting ready to make these later this week as I’ve just come into possession of some really awesome BBQ sauce, but I had a question. I really, really hate nutritional yeast–can’t seem to stomach it–and I wondered if I could just leave it out, or possibly substitute something else? Thanks for all your fabulous recipes! Your eggplant-chickpea peanut masala is my husband’s favorite, favorite dish!

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112 Susan Voisin July 22, 2012 at 9:20 pm

I think you can just leave it out with no ill effects. So glad to hear your husband likes the masala–one of my favorites!

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113 Alice July 24, 2012 at 11:44 am

Thank you so much for sharing your recipe. I have been using this recipe for almost 3 years now and each time it turned out a bit differently (I never followed the recipe 100% so go figure) but they’re all good. I have tried different seasonings for different flavors but always maintained the same liquid and dry ingredient ratio. My ribz too, tend to puff up after baking but I always cut them into thin strips and pan fry them in a bit of BBQ sauce. Puffy or not my family always gobble them up. :-)

My experience is… the more you work the dough the more chewy it will turn out, and more difficult to stretch it out to fit the pan. Our son loves beef jerky but we don’t have a dehydrator and I don’t want to heat up the house with the oven on for 6 hours. So I will play with this recipe to see if I can produce something closer to chewy jerky.

A very nice recipe and fun to play with. Thanks again!

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114 Molly August 27, 2012 at 12:09 pm

Wow! These are great, way better than anything from the store, in fact I’ll never buy any of that processed frozen fake meat stuff ever again, I’m thrilled, thank you. Saw my boyfriend eating a leftover rib with his coffee this morning lol. Served them for lunch with seasoned kale and sweet potatoes the day previous. Next time I’ll put them on the BBQ and add some minced onion to the mix. Sure to check out your other recipes!

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115 Lynn September 7, 2012 at 5:41 pm

I love this recipe! Though slightly different, Julie features it in her book Vegan Diner as well.

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116 bobs September 16, 2012 at 2:34 pm

Tried this recipe and the seitan “rose” when baked. Net effect was like eating BBQ bread. Very tasty but the wrong texture, they came out of the oven poufy. Any advice on adjusting to get meat texture. Flavor was great and would like to make them work.

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117 Susan Voisin September 16, 2012 at 2:40 pm

I’ve heard this from other people, and for the life of me, I can’t figure out why it happens to some people but not to others! I’ve never had it turn out poofy, which makes me wonder if it’s something about the gluten (different brand) or the altitude (I’m almost at sea level) or some other ingredient. I know this is going to sound like a dumb question, but are you sure you used nutritional yeast and not baking yeast?

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118 bobs September 16, 2012 at 2:57 pm

Used Red Star nutritional yeast and Bob’s Red Mill vital wheat gluten flour. Was thinking I’ll try again but not knead.

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119 A. Perez September 8, 2014 at 3:23 am

I think the problem is in the wheat glutten flour..Bryana Clark pointed this out in an article as to the problems with getting actual wheat gluten as opposed to a flour with more gluten in it… One of the symptoms is bread like fake meat and for some reason in this recipe it appears to be magnified…Some suppliers cut their gluten with flour others put the wrong type of gluten in the bulk bins (Thats what Bryana Clark discovered.) Even with the bagged typed..Unless it says 100 percent gluten there isnt a guarantee of what your getting and remember its the stock boy filling the bins so he may not know the differences and as long as it says gluten he fills the bin.
I know cause it happened to me and once I figured out the problem I had a long talk with the store manager who admited his stock boy wasnt the brightest..
Lesson is..If your recipe doesnt work with one gluten try another. One totally different(Different store too) and see what happens…bet your problem will be solved…

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120 Vicky October 16, 2012 at 9:31 pm

Taste like the real thing without the fat.
I’ll make this for my next potluck.
Thank you!

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121 Esther J October 27, 2012 at 4:18 am

I was craving bbq as I hadn’t had any this summer, my first since becoming vegan. Oh, Susan, these hit the spot! I had them last night for dinner (using your chipotle sauce and baked in the oven). I complemented them, like you, with steamed broccoli and a baked potato (and also a salad). ‘so good, Mrs. V.!

I can only imagine how they are on the grill, which I will undoubtedly try next summer, perhaps with some grilled corn.

Actually, these (probably with your Korean sauce) might be one of my post-Thanksgiving and -Christmas meals this winter when I’m fed up with the holiday fare.

My satisfied tummy thanks you kindly.

:)

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122 Patti Getty December 31, 2012 at 3:25 pm

Oh my goodness, my family just might like this one. I have been looking for recipes that I can satisfy my husband and this is a winner. Thank you for all your hard work!

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123 Shannon January 22, 2013 at 6:34 pm

I made these tonight for my husband and I and we loved them. I made up some cornbread and steamed broccoli to go with them. Thanks for posting I will use this recipe again and again.

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124 Joyce February 1, 2013 at 9:45 pm

We made these tonight for dinner! They are amazing! Even our picky daughter ate and loved it! It is a keeper!

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125 Russ Martin February 10, 2013 at 7:18 pm

Susan – I have searched and searched for a recipe you posted where one of the ingredients was quite unusual. I think that it was sold in bar form in a package and could be found in Asian stores. I had it in my mind that it was this recipe but I was obviously mistaken. Any help would be appreciated – I’m not 100 per cent that it was your blog but this is the one I read/cook frommost. Thanks – Russ

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126 Susan Voisin February 10, 2013 at 7:56 pm

Russ, can you think of any other details? The only thing I can think of in bar form is agar agar, but I never use it in that form. I always buy it in powder form. You could try searching my site for agar, but it might be a recipe you found at another site.

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127 Russ Martin February 11, 2013 at 12:00 pm

Thanks for looking, Susan. All I can remeber is a comment from a reader who did not know what it was and the response was that it could be found in any Asian grocery store. I’ll keep searching – Russ

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128 janet @ the taste space March 10, 2013 at 4:14 pm

Was it tamarind?

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129 Mary Ellen Bowen May 1, 2013 at 4:02 pm

We have a unique book on plant based meals made on a barbeque grill that people are just loving. –GRILLS GONE VEGAN– I thought you may want to add it or review it on your site. For those who need to reduce meat, it is possible to eat healthy and not give up the mouth watering flavors of grilled food. A digital sampler is available for review, and also a hard copy. Thank you and I look forward to hearing from you. Mary Ellen, maryellen@bookpubco.com

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130 Mark G May 24, 2013 at 12:38 am

I think I may make this with some modifications. First, I would pass on the seitan and slice up tofu very thinly after pressing most of the water out. Then I would partially dehydrate the tofu for about eight hours till it starts to dry out slightly and takes on a more chewy consistency. Then I would remove, brush with barbecue sauce and continue with the recipe. Oh, and skip the soy sauce in favor of a gluten free soy sauce (wheat free tamari) or braggs liquid amino. Coconut Aminos are another option for gluten-free folks.

Oh, and to get really creative I would probably marinate my tofu with my seal a meal vacuum device before partially dehydrating. This will lock the flavor into the tofu and it can be brushed again when the tofu is pulled out of the dehydrator. If you don’t have a dehydrator you can use the over for this. It’s really no different. Just slice the tofu thinly, marinate and bake at one of the lowest temp settings on your oven. Either 175 or 200 for about six to eight hours.

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131 Andrea R June 7, 2013 at 12:14 pm

Hi Susan,
I know this is an old post but I wanted to say that we finally made this a few nights ago and my 5 year old and 3 year old were fasinated with the process and what mommy was making. I just said “something new…it is called bbq seitan” My son watched my every move and was thrilled with the use of our bbq. we just used Trader joes BBQ sauce (the one in the round glass bottle) and Peanut Butter instead of tahini cause that is what I had. I was a little short on the nutritional yeast and I think I even overcooked the ribz in the oven a little too long. (pregnant with two kids and also making baked sweet potaotes, broccoli (kids), greens (for me) and buscuits….got sidetracked) Anywho…..when my son took a bite his eyes lit up and he said “AWESOME” my daughter said “mmmmm.” My husband came home and must have kissed me 5x during the meal. Everyone loved it! I doubled it and there was only enough for dinner and lunch for my husband the next day. It was quite delightful. I know if I ever screw anything up with my husband-this will be my apology meal!

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132 keir June 24, 2013 at 10:29 am

An excellent recipe. I doubled the quantities and slightly increased the smoked paprika quantities on second try. Great, and vegan too!

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133 Delbert Stinkfester June 29, 2013 at 1:42 pm

Okay, I’m not a Vegan or a Vegetarian. I’m just trying to eat better. I like this meatless meat as it is low fat and low cholesterol.

So I tried this recipe. I tweaked it a bit. Like I used chipotle chili instead of liquid smoke. This is was the first time I’ve made Seitan. I wasn’t able to cox it into the shape you made it. I wasn’t sure what to expect. I freakin loved this stuff. It was so good. I’m going to include Seitan in my regular diet. Thanks so much for this recipe. It truly changed my life.

My Mind Was Blown.

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134 Melissa July 18, 2013 at 11:25 am

I’ve made these a bunch of times for my husband and omnivore friends. They always get good reviews. Until recently, I’ve only made them using the oven method but let me just say that since making them on a grill, these are worth busting out the charcoal. The smokey, crisp, slightly burned flavor that the grill adds takes this recipe from an 4 star to 5! This is honestly the one vegetarian recipe that convinced me that I could give up meat… Thank you so much for this!

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135 Sheri August 30, 2013 at 10:34 am

I just made these this morning. I have never been a fan of seitan homemade or storebought. These ribs are fantastic! I don’t know how Susan Voisin keeps coming up with these fabulous recipes! The texture is chewy just like a real rib! I used my favorite bbq sauce and baked mine in the oven. Sooo good!

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136 Melissa November 16, 2013 at 10:44 pm

Susan – you are a vegan genius! Thank you, thank you, thank you for this recipe! Your recipes never disappoint. I used the oven methods this time but look forward to trying it on the grill!

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137 Darlene McDowell February 2, 2014 at 4:44 pm

What is vital wheat gluten. I live in a rural northern Canadian area, but I do buy gluten flour to help mixed grain breads to rise . Is it the same thing? I discovered your site while trying to become more heart healthy with low fat, vegan recipes.. not there yet but have come a long ways. Have greatly enjoyed making some of them. I don’t handle a lot of highly processed foods well so avoid the vegan “”meats””.. would like to try this. Thanks for all your hard work.. glad you love it in the kitchen.. Darlene

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138 Susan Voisin February 2, 2014 at 5:21 pm

Darlene, vital wheat gluten is just the gluten (protein) part of flour with the starch all washed away. If what you bought is just pure gluten, no flour, it should work. But there are high-gluten flours out there that won’t work for this, so make sure you have the right thing before you try this recipe. Thanks for your kind words!

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139 Katie April 8, 2014 at 7:24 pm

I just made this and it was so easy and delicious. I’ve never made seitan before but I have a feeling I will be making it often now! Just cooked it in the oven, no grill. I think next time I will use (vegan) wing sauce instead of BBQ and see what happens. Maybe adjust the spices to make it more chicken-y as well. I’m hoping it might end up tasting a little like the hot wingz at my favorite vegan restaurant.

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140 Sally May 6, 2014 at 5:33 pm

Hi Susan – great idea at the right time as I needed an idea for lunch tomorrow.

So I needed wheat gluten, and went to my neighborhood Whole Foods (I live in Austin with the huge Mother Ship Whole Foods and corporate offices, but the neighborhood store is smaller and less fancy and has less stuff.) Well, there was no vital wheat gluten in bulk, and the spot for it on the shelf was empty – the Whole Foods employee helping me at this point asked “Is it a Dr. Oz recipe? Because …” apparently when there is a Dr. Oz recipe with unusual ingredients, they get cleaned out.

The good news is I found it in both bulk and a box on the shelf at another local grocery that caters to foodies. I will make this and report back – but I thought you would get a kick out of the Dr. Oz question!

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141 Carmi May 7, 2014 at 5:21 pm

This looks so good. I have been making seitan recently, and enjoying the process. What amazes me is how different the texture is from boiling and steaming. It will be fun to try baking it before putting it on the barbecue. Thanks Susan.

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142 Hannah June 14, 2014 at 10:48 pm

I’ve been cooking vegan for 18 months and eating as a strict vegan since January. I have has my ups and downs with seitan from a great stroganoff to the “brains” you can get from boiling it. Lately I have been on the outs with seitan due to issues with getting the texture right.

This is an excellent recipe and has restored my faith in my ability to make good seitan at home. I love how to dry baking method gives it a good chewy texture and a dry “skin” on the outside. It was particularly good after grilling it on my cast iron grill. I even at a couple pieces cold and the texture and flavor were excellent.

I made this alongside a rack of real ribs that I prepped for my husband and my dad for an early Father’s Day dinner. My husband is used to my vegan shenanigans and thought they were good. My dad is more dubious of vegan cooking and after eating his real ribs tried one. He said, “It’s not the real thing but I could definitely eat these.”

They were a hit with both the meat eaters and with me! I think I will dry bake most of my seitan from now on. Thanks so much for this Susan!

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143 Cydney June 23, 2014 at 11:33 am

I was vegan for two and a half years in college, then fell off the wagon post-grad. I still follow a mostly vegan diet, but want to cut out dairy, eggs, and seafood for good. I have been incorporating lifting into my workout routine for the past year or so and tend to rely heavily on eggs, whey powder, tofu, tempeh, and fish for protein.

This was my first time making seitan, and it certainly won’t be my last. It amazing to see that I can make my own source of protein that isn’t prepackaged and doesn’t involve taking a life. I started eating vegan because I wanted to learn more about cooking and eating vegetables and get away from meat and processed foods, but a vegan diet is better for everyone- the environment, the animals, and our health. Thanks for making it easier to get back to a vegan lifestyle!

P.S. For this meal, I made the seitan according to Susan’s directions in the oven (sooo good), made my own bbq sauce (originally got the recipe from The 30 Minute Vegan Cookbook), and made a quick purple cabbage & corn slaw with parsely, ACV, red onions, and tahini. Threw it all on a whole wheat bun with tomatoes, avocado, and spinach. The Boy ate two sandwiches and wanted more! Don’t be afraid to double or triple the recipe!

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144 Tina June 29, 2014 at 10:45 pm

You have created an amazing recipe !! Made for dinner tonight and was very upset I did not have enough gluten to double the recipe but will next time that is for sure
Thank you very much

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145 Tina July 4, 2014 at 3:36 pm

So I thought to myself as I was eating these delish ribs . Hmmm kinda like the texture of hot dog so that’s what I did used exact recipe and made hot dogs :) rolled in hotdog shape wrapped in parchment paper and cooked the same amount of time as the ribs yum yum yum !!!

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146 Dale July 22, 2014 at 10:52 pm

Since my foot breaks out with gout and blood vessels break when I eat too much meat, I am trying to eat vegetarian. I have added this recipe to my selections. Thank you so much! I am one that alters recipes, though. So I add mesquite seasoning, dried green onion powder, olive oil, vegan beef broth, chickpea flour and etc.. The intensity of the flavor is what I like. If I have this and other things prepared in advance and placed in the freezer; I can eat good food all week. This is among the best!

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147 Laurie Walsh July 24, 2014 at 6:23 am

I loved these ribs so much I made a double batch the last time I made them. Sitting in the refrigerator for 2 days smothered in barbecue sauce made the second meal even better. I think the barbecue flavor had time to soak in.

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148 Jill August 10, 2014 at 3:04 pm

I made these yesterday for a potluck and the hostess put them out on the table on a pretty ceramic dish without mentioning they were vegan and not meat. They were gone in about 10 minutes! I was really intimidated by this recipe because I had never done seitan or even eaten it and don’t even eat tofu anymore, but it really wasn’t hard and I followed the instructions exactly. I even bought a glass baking dish that looked like the one in the picture. :p I don’t have an outdoor grill and did the entire thing in the oven. Wonderful recipe, will definitely make this again.

I used a low sugar BBQ sauce I got at my local fancy grocery market, they have about 25 different kinds of BBQ sauce for sale, so it was fun picking one out that conformed closely to my diet. :)

I agree that doubling the recipe makes a lot of sense and will definitely do that! Thanks!

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149 10AR September 8, 2014 at 10:45 pm

Made this recipe for the 3rd time the other night. So yummy!!!! Each time, the finished product tasted better the following day (is that how all grilled food is?.?.).

The last time I used a smaller baking dish (I don’t know the dimensions, maybe 8″ x 6″), and baked them for 20min. before grilling. I like them a bit thicker. And, the decreased baking time and increased thickness made for better charcoal grilling (the only way I grill).

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150 10AR September 8, 2014 at 11:00 pm

Oh, and like Laurie Walsh, I let them sit in the fridge for over 24hrs w/ bbq sauce on top. It smelled more amazing baking, but not sure it added to the overall flavor.

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151 Meghan October 11, 2014 at 5:02 am

Made these for dinner last night & loved them! Think i kneaded the dough a little too much as it was hard to get them to spread out in the pan without returning to a ball, but they were still delicious! a keeper for sure!

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152 russell October 16, 2014 at 3:54 pm

just made your ribz and they are incredibly tasty thank you for the recipe

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