Awhile ago I posted a recipe for homemade seitan where you wash the starch off all purpose flour dough. It makes a very tasty meat substitute, but it is time consuming and annoying to do. There is an easier way to make your own seitan: vital wheat gluten. It is simply gluten flour, flour that already has the starch removed. I have not bought it before because plain flour is usually cheaper. But I found a small box on sale for $2.99 at my local health food store (two hippies got into a fight in the check-out line so I stepped behind to display to get out of their way and noticed the box on the shelf).
In a small bowl, add vital wheat gluten. Shift through it a bit to get any clumps out.
Add the remaining 3/4 cup vegetable broth, 2 tps soy sauce, smoked paprika, chili powder, and garlic powder.
Divide and mold into desired shapes. I tore mine in half, flatten out one half into slab for my rips, and made a patty and nuggets with the other half.
Bring to a boil over medium heat. Once it starts to boil, reduce to simmer and cook 45 mins to 1 hour.
Turn off the heat, leave the lid on and let it cool in the stock.
Once cool, remove the stock. It’s ready to be used right away or can be stored for later.
Cut the strips into the steak like rips.
Rub the seitan steak with the BBQ rub. And yeah I know, traditionally you don’t put sauce on it if you have a rub but that what I recipe I based this on said and I like the combination.
I think I like seitan better this way, but in the end I will go with whats cheapest. So unless vital wheat gluten is on sale, I will just make the flour dough and wash the stretch out. But I will totally make these ribs again sometime. They are chewy and smokey, so delicious.