3/4 cup vital wheat gluten (flour)
3/4 tablespoon nut yeast
3/4 cup water
1/2 tablespoon liquid smoke
1/2 tablespoon tahini
3/4 cup flour
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon baking soda
3/4 cup water
Vegetable Oil or Canola Oil
1/2 cup (or to taste) your favorite barbecue sauce
1. Preheat an oven to 375 degrees Fahreneheit. Generously oil or spray a large cookie sheet.
2. Combine the wheat gluten and nutritional yeast. Whisk together the water, liquid smoke, and tahini paste. Pour the wet ingredients into the dry and mix together with your hands until combined. It will be wet. Knead for a minute or so. Flatten out the dough as much as possible and tear into bite-sized strips. Place on the cookie sheet and bake 10 minutes, flipping halfway through.
3. While seitan is cooking in the oven prepare your batter. Mix together flour, water, cornstarch, salt, and baking soda in medium bowl. Heat a wok between medium and medium-high heat. Drizzle with oil and add the baked seitan. Stir frequently, browning the seitan, 3-4 minutes. Remove from the wok.
4. Stir seitan into batter until well coated. Fry coated seitan in 2 inches of hot oil for 3 minutes or until golden brown. Remove seitan from oil and set aside while you drain most of the oil from the pan. Add seitan back to the pan and once the seitan is heated, lower the heat and add your barbecue sauce. Coat the seitan evenly with the barbecue sauce.
This goes awesome with baked beans... Soooooo yummy :)
Source of recipe: I got some ideas from the Sweet & Sour Seitan recipe as well as the "Beef" Teriyaki Stir Fry recipe but made this BBQ