Korean-Style BBQ' Ribs' - vegetarian style

In my search for interesting and flavourful vegetarian dishes I see some amazing ideas, Korean-Style BBQ 'Ribs' were one of them. Earlier in the year while working with my Seitan recipe I decided to flavour up a batch that would give it a nice smoky BBQ flavour. This particular dish has a few different additions to the 'protein' Seitan -  the addition of nutritional yeast, smoked paprika and a few more interesting ingredients and the fact that I baked it instead of steamed/boiled in my recipe for Seitan. Once this was cooked and cooled I wrapped it in plastic wrap and froze it whole, and forgot about it! I was reading an article on the spices and flavours of Korea when the idea came to me and I remembered the smoky seitan in the freezer. and that is how my Korean-Style BBQ Ribs - vegetarian version came to be. A very easy recipe to work with, having the pre made Seitan in the freezer made it even faster. It can be made as spicy or as neutral as your family likes and so very versatile. Whether you serve it over a rice vegetable side dish or just alongside some sautéed cabbage and Mushrooms......wrap it in a pita pocket, dip it in a special sauce...........the possibilities are endless. It can be tailored for every single person in your family❤

Korean-Style BBQ 'Ribs' - vegetarian version

The ingredients you will need for the smoky seitan.

The vital wheat gluten and spices are all ready to be kneaded together.

The smoky seitan dough, kneaded and ready for the next step.

The smoky seitan dough is pressed into a greased 8 x 8 inch baking dish.

The smoky seitan is baked, barbecue sauce has been spread on it. Ready for the BBQ, or as I did cut and marinated for this Korean-Style BBQ 'Rib' vegetarian version.

BBQ 'Rib' recipe

1 cup vital wheat gluten

2 Tbsp. nutritional yeast

1 Tbsp. smoked paprika

2 tsp onion powder

1 tsp garlic powder

Several grinds fresh black pepper

¾ cup low-sodium vegetable broth

2 Tbsp. natural peanut butter (any nut butter will work)

1 tsp liquid smoke

1 Tbsp. soy sauce

1 cup barbecue sauce of choice, plus more for serving

Preheat oven to 350 F. Lightly grease an 8x8 baking dish and set aside.

In a medium bowl, stir together vital wheat gluten, nutritional yeast, smoked paprika, onion powder, garlic powder, and pepper.

In a measuring cup, whisk together broth, peanut butter, liquid smoke, and soy sauce until incorporated. Pour mixture into bowl with the dry ingredients, and stir gently until well-incorporated and the mixture has formed a soft dough. With your hands, knead gently for 2-3 minutes.

Transfer mixture into greased baking dish and flatten so it's spread evenly across the entire pan. Use a knife to make one lengthwise cut across the dough, then cut evenly crosswise to make 1-inch slices. You don't need to pull them apart; you just want the ability to easily separate them after grilling .Place the pan in preheated oven and bake for 25 minutes.

At this point if making the Korean-Style BBQ 'Ribs' follow the method below.

KOREAN-STYLE BBQ 'RIB' MARINADE

1/2 cup sake or dry white wine (use vegetable broth if alcohol if you don't want alcohol)

3/4 cup reduced-sodium soy sauce  

1/4 cup Vegetarian fish sauce  

1/4 cup honey  

2 Tbs. vegetable oil  

1 tsp.  sesame oil  

7 large garlic cloves, minced  

1 Tbs. peeled and minced fresh ginger  

5 green onions, white and light green portions, minced   

1 cup water  

1 batch BBQ 'Rib' recipe (above) cut into 3 inch lengths - 11/2 in wide)

3/4 tsp. freshly ground pepper  

1/2 tsp. Chinese five spice (optional)   

In a large Ziploc bag, combine the sake/vegetable broth, soy sauce, vegetarian fish sauce, honey, vegetable oil, sesame oil, garlic, ginger, half of the green onions and the water and mix well. Add the 'ribs' and rub on all sides with the mixture. Let stand at room temperature for 2 hours.
Remove the 'ribs' from the bag and set  aside the marinade - it can be used for a sauce (see below). Place the 'ribs' on a parchment lined  baking sheet. Bake at 350 for 20 minutes, turning over after 10 minutes. If your oven is hotter cook for less time, you want the ribs to have some 'browning'. They are ready to serve.

To make a sauce, put marinade into a saucepan and stir in 1 -2 tsp. cornstarch, bring to a simmer. Cook 1 minute until the sauce is translucent. Serve over ribs if desired.

Note: Method for barbecuing the 'Ribs' -

While the ribs are baking, heat up your grill or lightly oil a grill pan.

Remove from oven and brush the top of the ribs with barbecue sauce.

Place sauce side down on heated grill (or grill pan on the stove over medium heat). Brush the top with more barbecue sauce.

When the bottom of the ribs are deeply browned (about 5-6 minutes), flip over and cook the other side until brown. Remove from heat and serve immediately,

with more barbecue sauce if desired.

'For the breath of Life is the sunlight, and the hand of Life is the wind.'

Khalil Gibran

Crustless Roasted Pepper, Mushroom & Artichoke Pie

Crustless Roasted Pepper, Mushroom & Artichoke Pie

The Crustless Roasted Pepper, Mushroom & Artichoke Pie baked and ready to slice and enjoy!

CRUSTLESS ROASTED PEPPER & ARTICHOKE PIE RECIPE

8-12 button Mushroom, sliced
1 medium onion
1 tablespoon oil ( your choice)
1 teaspoon fresh oregano minced ( I used 2 leaves of Cuban oregano-  just pruned my plant and it handy) any oregano will work. Any herb you like add it in.
10-12 marinated artichokes, quartered ( canned would work too)
1/4 cup Sun dried tomatoes ( I used herb and oil packed)chopped
2 roasted peppers, diced ( I had some jarred yellow and red)
1 head roasted garlic ( I just happened to have a few baked up)
1/4 cup feta cheese
1/8-1/4 cup Parmesan cheese, grated
8 eggs, beaten
1/8-1/4 cup cream or whole milk
Salt and pepper to taste
Deep dish pie plate

In a frying pan, on medium heat oil, add onions and sauté 3-4 minutes, add Mushrooms and cook until all moisture is gone and Mushrooms are starting to brown, approximately 3 minutes. Turn off heat and set aside to cool.
  Dice the roasted peppers, chop the  sun dried tomatoes and cut your artichokes into quarters if not already done. In a large bowl beat eggs until smooth add some salt and pepper,cream and the oregano. Into the cooled mushroom mixture, add the roasted garlic, diced roasted peppers and the sun dried tomatoes. Place this mixture into the greased pie plate, place the quartered artichokes evenly on top. Sprinkle the feta cheese over top. Pour the egg mixture carefully over everything. Sprinkle or grate the Parmesan cheese over the top of the pie.
Place onto a foil lined pan ( easier to get into the oven without spilling and if it bubbles over, no mess)
Bake in a preheated 375-400 degree oven and bake for 40-50 minutes. Checking to make sure the centre is cooked through. Remove from oven, let site 5-8 minutes. Slice and serve.
Serve with a green salad or salad of your choice.

"Stop being afraid of what could go wrong, and start being excited about what could go right."

Minoa ladybug