I can hear you skeptics now. Smoked wheat gluten? Imagine it, folks. These items seems and tastes like Texas brisket – or as shut as a vegetarian model can come, anyway. With a pleasant crusty exterior, it’s even obtained the “burnt ends” of genuine barbecue. I served this at a celebration, and the visitors – together with meat eaters – have been virtually clawing at one another to eat the seitan, even earlier than it hit the desk.
Smoked Seitan [Vegan]
Substances You Want for Smoked Seitan [Vegan]
- 1 ½ cups important wheat gluten
- ¼ cup dietary yeast flakes
- 1 cup + 2 tablespoons. ice water
- 1/3 cup low sodium soy sauce or tamari
- 1 tablespoon ketchup
- 2 cloves garlic, finely minced
- 1 teaspoon lemon zest
- 2 teaspoons paprika
- ¼ teaspoon cumin
- 1 teaspoon freshly floor black pepper
- ½ teaspoon chili powder
Liquid for simmering
- 10 cups extraordinarily chilly water
- 1/3 cups low-sodium soy sauce or tamari
Dry rub
- 3 Tbsp paprika
- 1 Tbsp black pepper
- 1 Tbsp sugar
- 1 Tbsp chili powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper
- ½ tsp dry mustard powder
Barbecue sauce
- 1 cup water
- 1 cup cider vinegar
- 2/3 cup ketchup
- 1 Tbsp sugar
- ½ tsp crimson pepper flakes
- ½ tsp freshly floor pepper
- 1 tsp salt
Put together Smoked Seitan [Vegan]
Make Seitan
- Mix gluten and dietary yeast in a big bowl. In a separate bowl, combine collectively water, soy sauce, ketchup, garlic, lemon zest and spices.
- Pour the moist substances into the dry and mix.
- Knead dough within the bowl for about 3 minutes till you’ve got a spongy dough (this may feel and appear like essentially the most disgusting meals ever). Extra liquid will accumulate within the backside of the bowl, and that’s superb – simply go away it within the bowl.
- Let relaxation for a couple of minutes, then form right into a log about 7 or 8 inches lengthy. Lower into 3 items.
- Put the chilly water and soy sauce in a big saucepan and gently put the items of dough within the liquid.
- Partially cowl the pot and convey to a boil.
- Decrease warmth and simmer for one hour, turning the items often.
- Let it cool for ten minutes, then take away the seitan.
- As quickly because it’s cool sufficient to deal with, squeeze out all of the liquid you possibly can, being cautious to not break the hunks of seitan.
- Wrap every bit in plastic wrap or place in a zipper lock bag and refrigerate for a number of hours or in a single day.
Rub and smoke
- Begin a hearth in your smoker. Soak wooden chips (ideally hickory) for 45 minutes or extra.
- Coat the seitan items within the dry rub combination and put it on a grill basket or proper on the grate.
- Throw some wooden chips on the new coals and shut the quilt.
- Smoke for 1 ½ hours, including extra soaked wooden chips often. In case your smoker has a thermometer, maintain the temperature at about 225.
Barbecue sauce
- Whisk the sauce substances collectively till sugar dissolves.
- Let the smoked seitan cool for five minutes, then slice, drizzle with sauce and serve plain or on buns.