SEITAN GRILLED CHICKN
I tried these ingredience yesterday, but pan fried it and it came out with good flavor, but like rubber, so since I had so much success with the baked RIBz, I'm going that route with the chickn, too. :)
When I made the last BBQ RIBz, I kept trying to rush out with things to put on it, because I didn't anticipate how long the coals would last. So this time, I decided that I'd make a double batch, and get all I could from the coals. I made the first, just like the ones in the previous post, and after they baked and I was soaking them in BBQ sauce, I started the coals and began making the second batch, but I wanted chickn ones this time. Here's what I put in:
GRILLED CHICKN (oven preheating at 350):
MIX ALL DRY INGREDIENTS TOGETHER WELL:
C vital wheat gluten
1 tsp paprika
2 T nutritional yeast
2 tsp onion powder
1 tsp garlic powder
tsp curry (do NOT omit this, very important!)
tsp dehyrdrated parsley
1/4 tsp pepper
1/4 tsp poultry seasoning
1/8 tsp sage
Put in small bowl, in this order:
2T tahini
1/2 tsp liquid smoke
1 tsp Lt soy sauce
BLEND WELL BEFORE PROCEEDING.
Slowly blend in, a few T at a time:
3/4 C Imagine No Chicken Broth (water if you can't find any similar)
Make sure the liquids you add are cold, not warm, you don't want to activate the gluten. When you start with the nutbutter and slowly add liquid to it, it goes from stiff, to gravy like, to soup base like, and that's what you want. It's much easier than trying to stir a glob of nut butter into a C of water.
ADD all the liquid to the dry ingredients at once, and do minimal stirring, it will still be dry in some areas.
The funny thing is, I don't have any square pans, so end up making the RIBz in 2 loaf pans, I immediately separate the RIBz into 2 pieces and smearch them out to reach the edges of the pans. BUT, now I have this second batch, of chickn, and don't even have loaf pans left! So, I tried a 10" cake pan, and it wasn't big enough. So, I changed to my cookie/pizza pan, and kind of tore it into clumps because I didn't want to work one ball of gluten that hard to get it all over the large pan, for fear it would get rubbery. So, I had a bout 6 clumps and began to smearch them toward each other to connect them. Then I baked them 25 minutes, and when they came out, you could see where the original clumps divided, so I just cut them apart with a pizza wheel and put the cheapo Walmart Great Value Italian Dressing all over them, to soak in while they waited their turn on the grill. Here's what they looked like:
I still managed to squeeze on 2 portabella mushrooms, soaked in the same Italian dressing, and 2 Morning Star hot dogs. My coals gave up on me during the hotdogs, and they did not get nice and black like I like. When I stirred my coals, they literally went to ash, and I knew it was over -wah! Anyway, I've got plenty of food for awhile :)
Here's what I ended up with, when it was all done :)
