I wanted to make more a BBQ type seitan after the success of my spicy seitan, so I made a few modifications to my original recipe and came up with this. I also made BBQ sauce for the first time and it turned out pretty good. Unfortunately I didn't really keep track of measurements, so I won't be posting that recipe right away. Also, if you're making this on a large scale (the first time I made this I actually octupled the recipe) you're probably going to need to add more of the liquid ingredients (maybe 1 to 2 cups more of the mixture). You want the seitan to feel similar to a wet sponge. Just like with my other seitan, how long you cook it will effect how hard or soft it is. Personally, I like this kind to be sort of like lunch meat, so I've included the times for making it a nice, soild,…

Ingredients

12 serv.

vital wheat gluten↗1 1⁄2 cups
nutritional yeast1⁄4 cup
paprika↗2 teaspoons
black pepper↗2 teaspoons
garlic powder↗2 teaspoons
onion powder↗1 teaspoon
salt↗1 teaspoon
cumin↗1⁄4 teaspoon
water↗1 cup
tomato paste↗4 tablespoons
canola oil or 4 tablespoons vegetable oil↗4 tablespoons
tamari or 1 tablespoon Braggs liquid aminos↗1 tablespoon
molasses↗2 teaspoons
liquid smoke1 teaspoon

Step-by-step instructions

1
Sift dry ingredients together in a large bowl.
2
In a separate bowl, whisk together wet ingredients.
3
Add wet mixture to dry ingredients (I find pouring it along the edges of the dry mixture helpful).
4
Mix and knead the dough thoroughly.
5
Shape into an 8 inch (or so) loaf.
6
Place the loaf in the middle of a sheet of aluminum foil.
7
Tightly wrap loaf in foil like a sausage, twisting the ends.
8
Steam the wrapped loaf for 45 minutes.
9
Pre-heat oven to 350°F.
10
Place loaf in pan or on baking sheet and bake for another 45 minutes.
11
Take out, unwrap, let cool, and enjoy!

Source: food.com

Original recipe ↗

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