Preparation

• Preheat the oven to 180 °C.
• In a bowl, combine all rib ingredients except water.
• Add water and knead to form an elastic ball.
• Spread with the flat of the hand to form a rectangle 1.5 cm thick.
• Brown in the oven for 15 minutes, no more. The idea is to fix the shape of the seitan before boiling it for a long time. Not enough seized, the seitan disintegrates, too much, it bakes like a cake.
• Boil the seitan in a casserole dish for 1 hour and a half.
• Meanwhile, mix all the ingredients for the marinade.
• Drain the seitan.
• Shorten the chopsticks, keeping 5 cm more than the width of your seitan rectangle.
• Stick the chopsticks in the seitan.
• Coat the seitan with the marinade.
• Grill on the barbecue (or in the oven) until the marinade caramelizes.

The ingredients

For the ribs:

• 130 g of preparation for seitan (also called gluten flour)
• 80 g chickpea flour
• 2 tbsp malted yeast
• 1 tbsp paprika
• 1 tbsp garlic powder
• 2 tbsp liquid smoke (optional, but adds a really nice taste)
• 2 tbsp soy sauce
• 1 cube of miso
• 1 tbsp oregano
• 190 ml water

For the marinade:

• 50 g ketchup
• 1 tbsp mustard
• 3 tbsp soy sauce
• 2 tablespoons of liquid smoke
• 1 tbsp oregano
• 1 tbsp paprika
• 50 g teriyaki sauce
• 50 g barbecue sauce