Today is Israeli Independence Day and I won’t be wimping out on my barbecue. Instead of making the traditional barbecue fare, I’ll be making my type of ribs.
This is not my recipe, it’s from The Complete Guide to Vegan Food Substitutions cookbook. I’ve changed a few things because I either didn’t have what it called for or you just can’t get the ingredients in Israel, but it still came out really yummy.
- Prep Time: 15 minutes
- Cook Time: 1h 30 min
Vegan Baby Back Ribs
Feeling independence is best done cruelty free.
Ingredients
- gluten flour - 3 cups
- whole wheat flour - 1 cup
- garlic powder - 1 tablespoon
- onion powder - 1 tablespoon
- pepper - 1 teaspoon
- paprika - 1 teaspoon
- barbecue sauce - 1/3 cup
- soy sauce - 1/3 cup
- water - 1 cup
- barbecue sauce - for basting
Instructions
- Mix all the dry ingredients together.
- Add the wet ingredients and mix it in a mixer with the dough hook.
- Line pan with parchment paper and pour 1/2 c. barbecue sauce in the bottom of the pan.
- Shape dough into a rectangle and place in the pan.
- Pour the rest of the barbecue sauce on the top of the dough.
- Seal with tin foil and bake at 350 degrees for 1 to 1 1/2 hours.
Allergens
The original recipe added stuff like liquid smoke (1 tbsp.), but I haven’t been able to find it here. You can find wheat gluten. I looked all over for it and finally found it in a baking store – health food stores in Israel just don’t carry it. Every time that I asked for it at the health food store, the person in the store would take me to the gluten free stuff. Definitely not what I was looking for.
It’s already made, but I won’t be eating this until later – I’d like to put it on the grill a bit before eating to give it those pretty grill marks.
Chag Sameach!
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Rena, that sounds good. How did it taste? Every seitan recipe always seems like a lot of work with rinsing and all. Here you just mix it up like bread? Do you remember what baking supply store you found the gluten at?
I have to admit that you can tell the difference between seitan and meat, but it came out really good. This isn’t the first time that I made it, so I already knew what it taste like before I wrote this up.
If you use wheat gluten flour, you don’t need to do all the rinsing – the gluten is what’s left after you rinse. Some people knead it by hand, but I find that messy and inconsistent – the dough is very rubbery.
I bought the gluten flour at a store called Le Chef, in Jerusalem. It use to be Givat Shaul, but they’ve moved to Talpiot. I haven’t been to their new place yet.
I enjoyed looking around your site yesterday and I added it to my blogroll. It’s nice to meet another American-Israeli vegan 🙂
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