Meatfree BBQ Riblets & Limey Corn
makes 6 “riblets”
1 cup vital wheat gluten
1 T paprika
3 T nutritional yeast
1 t onion powder
1/4 cup crunchy, natural peanut butter or tahini
1 cup pure water
BBQ sauce, amount is up to you really, but at least 1/2 cup
preheat oven to 350F,
mix all dry ingredients together. add water and PB, use your hands to mix it all thoroughly.
form 6 strips and place them on a lightly oiled baking sheet.
bake for 30 minutes, turning around halfway through.
if eating right then, brush strips with a generous amount of your favorite BBQ sauce [quantity up to you], and place back in oven for an additional 10 minutes.
if serving later, just let cool and store in fridge, add BBQ sauce right before heating.
2 minutes in your microwave, 10 minutes in your oven.
serves 2-4.
limey corn:
1 heaping cup frozen corn, thawed
1/2 t grated lime zest
juice from 1/2 lime
2 t e. v. olive oil
1/4 t dried cilantro [even better if you have it fresh!]
1/2 T chopped red onion
pinch sea salt
cracked [or ground] black pepper, to taste [optional]
stir all ingredients in a small bowl, serve hot, or as a salad.
serves 1-2.
recipe index « have cake, will travel! said,
August 1, 2007 at 7:51 pm
[...] limey corn yumyum, millet salad! roasted potatoes and baby tomatoes grilled eggplant & sun dried tomato [...]
K said,
August 2, 2007 at 4:35 am
A new look here, Celine, i will have to get used to foraging my way around here… Those riblets look great!!! So… uh… “meaty” but without the cruelty, of course. i would love to try to make this some time!
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Celine said,
August 2, 2007 at 4:39 am
I hope you’ll love them. my husband used to be hooked on the gardenburger ones until they became unavailable in town.
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Vegetation said,
August 2, 2007 at 7:57 am
Mmmm putting that Limey Corn in the bookmarks for the warmer weather. I LOVE corn and I LOVE lime. Match made in heaven!
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Lisa Bettany said,
August 2, 2007 at 9:30 am
lime oh yummm such a good idea… what would i do without your recipes!
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johanna3 said,
August 2, 2007 at 1:39 pm
looks very good, thanks for the recipe.
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Hilary said,
August 4, 2007 at 3:50 am
i’ve never had seitan, let alone make any, but those seem easy. and look yummy. i had some gardenburger brand ‘bbq riblets’ earlier this week but those faux meats from the store get costly. i’ll be giving these a try. thanks for the recipe!
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Celine said,
August 4, 2007 at 4:26 am
Hilary, you can try the original recipe if you don’t fear the fat, it’s absolutely delicious too! I just wanted to make it a slightly lower fat version.
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Recipe Index « have cake, will travel! said,
December 31, 2007 at 12:51 pm
[...] Barley-sotto Tofu Nut Bake Pista-vocado Rice Salad Nutty Stuffed Eggplant Yam & Bean Curry Meatfree BBQ Riblets and Limey Corn Salad Creamy Tomato Soup Filed under: Uncategorized [...]
Sweet & Savory Spiciness « have cake, will travel! said,
August 23, 2008 at 4:36 am
[...] making them with chickpea cutlets, it was high time for seitan to steal the show: half of this recipe, made into 6 pieces, baked 10 minutes on each side, dipped into the just slightly downsized wingz [...]
b.m. said,
April 15, 2009 at 7:12 pm
Hey Celine, I have tried those, mine came out really fluffy, they were nice tho but kinda like bread with HP sauce, :) In Aus. we do not have vital gluten, we get gluten flour, which normally works for seitan but i think i buggered this one up.
any ideas what i can do different ? :) i still ate them lol =P
made your chocolate mousse with beans and avocado other day too, I really like it! Thank you !!!
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Celine Reply:
April 15th, 2009 at 8:27 pm
hey b.m., you need to knead just a touch less, to avoid the “breadiness”.
hope that helps, let me know if you make them again?
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