This recipe is from Susan Voisin. Check out her "Fatfree Vegan Kitchen".
There's a great website - www.everydaydishtv - that features a video showing how to make this dish. It's easy to prepare, very tasty and, if you're craving the taste of barbecued ribs without dastardly carcinogens and saturated fat, then this is for you......
1 cup vital wheat gluten
2 tsps smoked Spanish paprika
2 T nutritional yeast
2 tsps onion powder
1 tsp garlic powder
3/4 cup water
2 T peanut butter, tahini or other nut butter
1 tsp Liquid Smoke
1 T soy sauce
about 1 cup of your favorite barbecue sauce
Preheat oven to 350 and lightly spray an 8 x 8 inch baking dish. Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce, and add it to the dry ingredients. (Note: (Mix the nut butter and water well. It may take a few minutes to stir till well dissolved.) Then stir the dry and wet ingredients till mixed. Put the dough into the baking dish and flatten so that it evenly fills the pan. Using a sharp knife, cut the dough into 8 strips; then turn the pan and cut those strips in half to form 16 pieces. Put pan in oven and bake for 25 minutes.
Remove from oven and carefully re-cut each strip, going over each cut to make sure that the ribz will pull apart easily later. Generously brush the top with barbecue sauce. Take it to the grill pan or grill and invert the whole baking dish onto the grill (or use a spatula to lift the seitan out, placing it sauce-side down on the grill). Brush the top of the seitan with more sauce. Watch it closely that it doesn't burn. When brown on one side, turn over and cook the other side, basting with more barbecue sauce, as needed.
Served with baked sweet potato and side salad, you'll find yourself smiling in disbelief at how good this tastes!