Barbecued Seitan Ribz & a question
Posted by veggydog on Mar 13, 2009 · Member since Sep 2006 · 1196 posts
Since we had nice weather last weekend, I made the Fatfree Vegan Kitchen's Barbecued Seitan Ribz on Cali's recommendation. They turned out well (my husband said my ribz were better than his barbecued chicken).
http://vegweb.com/gallery/albums/userpics/73330/normal_BBQseitan.JPG
Sorry they're a bit blurry--the autofocus chose the potato salad instead of the ribz. ::)
I got to thinking about this Korean barbecue recipe my sister used to have many years ago. The marinade was incredible. I found this recipe, which seems pretty close to it.
So here's my question for the more seitan-experienced among you: What would happen if I marinated the seitan ribz after the baking step? Would that work or would they swell up like a sponge?
I don't know anything about any of that, but it looks delicious!!! :bigsmile:
Thank you! :)
I am so glad you tried them and liked them Veggydog! Your meal looks great too.
I would give marinating a try but only on maybe one serving, to see how it turns out. If it has been baked then I think it will be fine and retain its shape. It might get a bit softer in texture but not overwhelmingly so in my opinion.
Also the idea of basting any marinade on this basic recipe is brilliant. What about a jerk sauce? Or a citrus type sauce? Oh now my little brain is spinning with ideas. Thanks Veganfilmjunkie!
Thanks for the advice, ladies. I probably won't get around to it for awhile, but I'll let you know how it goes.
OMG! I had bookmarked this recipe...now I'm actually going to make it! It looks delicious!
I finally made this tonight. We all agreed that we like dragonfly's recipe better. these were too crunchy maybe. not bad, but just not as good as the dragonflys we often make.
Crunchy?
I have to be kind of exact when I make them. If I let my mixer kneed the dough for 5 minutes they come out all squishy and too soft for me. But if I let it go 10 minutes they are too firm and chewy for LB. Thus I settled on 7 minutes to make them firm to the tooth but not excessively chewy. No idea how they got crunchy. Though I have to admit I have never stuck mine on a barbecue grill. Just flip and back in the oven.
wow....I barely mixed them at all! Just enough to combine, and with my hands, no mixer. Are you supposed to be really kneading the VWG? I never have before. Not for the Dragonfly ones either.
I didn't use the grill either. I baked them for about 20 min, then took them out, BBQed them , and then put them back in for 10 more minutes. It was less time than recommended.
I do want to get one of those grill top pans like Isa recommends in Veganomicon!
My husband made these on Wednesday and I really liked them, I think alittle better than dragonfly's, but it has been a while since we had them. They were harder in some spots, but the ones that weren't were very good. Our daughter doesn't like bbq sauce so he didn't put any on hers and they came out crunchy from the grill. She didn't mind, she loves crunchy stuff.
Good to know that you can just put them back in the oven.
I kneed mine for a chewy texture. I thought that was part of the recipe but I honestly cant remember, its been too long since I made these! They are on my list though for next week.
I've only ready half of the responses (and I hate it when people preface their post with this diclaimer - BUT). What if you use the marinade as the liquid added to the vital wheat gluten? You could then brush some more on the seitan while barbequing.
I have never tried that HH as they seem to be deliciously flavorful as they are but it sounds like a great idea for more subtle marinades!
I finally did the "Korean Barbecue" ribz yesterday. I went ahead and marinated them after baking and they didn't turn into sponges. They were pretty good, though not quite the ambrosia that I remembered. I think I would cut down on the soy sauce next time because they were a bit too salty for me (I did also marinate them a bit longer than I had intended, though). I'm also tempted to try HH's suggestion.
wow....I barely mixed them at all! Just enough to combine, and with my hands, no mixer. Are you supposed to be really kneading the VWG? I never have before. Not for the Dragonfly ones either.
The recipe does say to knead the dough for "a few minutes." Other seitan recipes I've looked at say the same.
I didn't use the grill either. I baked them for about 20 min, then took them out, BBQed them , and then put them back in for 10 more minutes. It was less time than recommended.
I think the grilling is important. The blackened bits are the best part, to me! :)
I got to thinking about this Korean barbecue recipe my sister used to have many years ago. The marinade was incredible. I found this recipe, which seems pretty close to it.
Bumping this to say that that sauce is amazing! I used agave, added a bit of my favorite bbq sauce, and some Thai basil. One of my favorite sauces!!!!
these were too crunchy maybe.
I agree on the crunchy thing... Made them once and they turned out ok