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Vegan BBQ Ribs (Seitan) with Spicy Korean or Spicy Traditional BBQ Sauce
DELIGHTFUL DELICIOUS DELOVELY35Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup dark brown sugar
- 3/4 cup low sodium tamari (soy sauce)
- 1/4 cup water
- 1 Tbsp. rice vinegar
- 2 Tbsp. chili paste (sambal oelek or other type)
- 2 Tbsp. gochujang (optional)
- 2 tsp. sesame oil
- 1 tsp ground pepper
- 1 Tbsp. fresh ginger (minced)
- 5 garlic cloves (– minced)
- 2 Tbsp. cornstarch
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 Tbsp. brown sugar
- 2 Tbsp. white sugar
- 1 TBS ground pepper
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 Tbsp. dijon
- 1 tsp. dry mustard
- 1 Tbsp. horseradish
- 1 Tbsp. lemon juice
- 1 Tbsp. Worcestershire sauce (vegan, or other)
- 2 chipotle peppers in adobo (minced, use more or less to suit your heat tolerance – I used 5)
- 1 Orange
- 1 cup vital wheat gluten
- 2 tsp. chipotle powder (smoked or not)
- 1 Tbsp. lemon pepper
- 1 Tbsp. onion powder
- 1 Tbsp. garlic powder
- 1 cup water
- 2 Tbsp. Tahini
- 2 Tbsp. low sodium tamari (soy sauce)
- 2 drops liquid smoke (DROPS – as this shit is overpowering and gets nasty-tasting fast –, optional)
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