The weather may be cold outside, but my taste buds are aching for the warmth of spring. When you want the taste but don't want to venture out in the cold, the best option may be to do some indoor grilling. No, I don't mean fire up your charcoal grill in your living room, but there are some handy DIY tricks you can do to get the flavor without the grill.
Now, I haven't tried this version of cooking before and honestly, I'm not really sure how well it actually "smoked." However, I can say that nothing can truly compare to the smokiness of a real-life outdoor grill in all it's glory.
Check out this smoky, meaty seitan for your next "indoor" bbq. Try it out and let me know what you think! I hope you all do something fun this Sunday!
Seitan Ingredients:
1 1/2 cups vital wheat gluten
1/4 cup nutritional yeast
1/3 cup soy sauce
1 tbsp. ketchup
1/4 tsp. cumin
1 tsp. smokehouse black pepper
1/2 tsp. chili powder
1 tbsp. onion powder
Pinch of cayenne pepper
3 tbsp. minced garlic
1/2-1 cup vegetable broth
1 tbsp. vegan worchester sauce
Other ingredients:
4-6 cups vegetable broth for simmering
1/2 sliced apple
Water
Other:
Mesquite Wood Chips
Tin foil
Skillet
Directions:
Slice the apple and place in the bottom of a mason jar. Add the mesquite wood chips and cover with water. Close the lid tightly. Soak for 30 minutes-1 hour.
While the wood chips are soaking, combine all the dry seitan ingredients. In a separate bowl, whisk all the wet seitan ingredients. Slowly add the wet ingredients to the dry ingredients. Knead the mixture for approx. 2 minutes. This will be a dough-like texture. Form into a medium sized loaf.
Next, take 6-8 cups of vegetable broth and add the seitan loaf. Cover and simmer on high for 1 hour.
Set aside and pat dry. Let cool slightly.
Place the vegan bbq dry rub on a plate. Place the seitan on the plate, Completely cover the seitan with the dry rub. Use generously and press into the seitan, until desired covered area.
Preheat oven to 350 F. Drain the mason jar with the wood chips. Place wood chips in small skillet ( I used a cast iron skillet). Next, take a medium sized piece of tin foil. Pull at center to create a tee pee shape. Snip off the tip to create a small hole. Place foil over the skillet and pinch closed around the edge. Adjust to create a tee pee shaped funnel for the smoke to move. Place on lower shelf of oven.
Take another piece of foil and puncture several holes. Place on middle shelf in the oven and place the seitan on the foil. Bake/smoke for 1 hour.
Baste with vegan bbq sauce and broil for 15 minutes. Flip over and repeat. Repeat this process twice. Remove from oven and set aside.
Preheat countertop electric grill. Place seitan on grill and press down to sear. Sear for a few minutes, until charred. Place on a cutting board and slice into thin slices. Serve alone or in a bbq sandwich, smothered in vegan bbq sauce.