Smoked Seitan [Vegan] – One Green Planet

**Smoked Seitan: A Meat-Eater’s Delight for Vegetarians**

Believe it or not, smoked wheat gluten offers a surprisingly meat-like experience. For vegetarians craving something substantial, this dish delivers an impressive alternative that rivals even Texas brisket—minus the animal products, of course.

With its satisfying chew and rich flavor profile, authentic barbecue-style seitan comes closer to replicating traditional pulled pork or beef than you might expect from a vegan version. Guests at one recent gathering were practically clawing their way through plates just waiting for it to hit the table.

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**Smoked Seitan [Vegan]**

This recipe creates a plant-based meat substitute with genuine barbecue flavor. It’s challenging enough that vegetarians can feel proud of their culinary skills!

### Ingredients

* **Seitan Base:**
* 1 ½ cups vital wheat gluten
* ¼ cup nutritional yeast flakes
* 1 cup + 2 tablespoons ice water
* ⅓ cup low-sodium soy sauce or tamari
* 1 tablespoon ketchup
* 2 cloves garlic, finely minced
* 1 teaspoon lemon zest
* 2 teaspoons paprika
* ¼ teaspoon cumin
* 1 teaspoon freshly ground black pepper
* ½ teaspoon chili powder

* **Liquid for Simmering:**
* 10 cups extremely cold water
* ⅓ cup low-sodium soy sauce or tamari

* **Dry Rub:**
* 3 tablespoons paprika
* 1 tablespoon black pepper
* 1 tablespoon sugar
* 1 tablespoon chili powder
* 2 teaspoons garlic powder
* 2 teaspoons onion powder
* 1 teaspoon cayenne pepper
* ½ teaspoon dry mustard powder

* **Barbecue Sauce:**
* 1 cup water
* 1 cup cider vinegar
* 2/3 cup ketchup
* 1 tablespoon sugar
* ½ teaspoon red pepper flakes
* ½ teaspoon freshly ground pepper
* 1 teaspoon salt

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### Preparation

#### Make Seitan

This part requires patience and attention to detail.

**Step-by-Step:**

1. Combine the vital wheat gluten and nutritional yeast in a large mixing bowl.
2. In a separate bowl, whisk together the ice water, soy sauce/tamari, ketchup, minced garlic, lemon zest, paprika, cumin, black pepper, and chili powder until smooth.
3. Pour the wet mixture into the dry ingredients and stir gently until well combined. The gluten should absorb most of the liquid.
4. Let the mixture rest for a few minutes to allow the gluten proteins to hydrate fully.
5. Shape it into a log approximately 7-8 inches long, then cut it crosswise into three equal pieces (about 2-3 inches wide).
6. Prepare your soaking liquid: Combine the cold water and soy sauce/tamari in a large saucepan.
7. Gently place one piece of dough into each corner of the simmering liquid container. Ensure they are fully submerged but not broken apart by overfilling.
8. Partially cover the pot (or seal it well if using a slow cooker) and bring to a boil on medium-high heat.
9. Once boiling, reduce the heat significantly so it just simmers gently for about one hour. Turn the pieces occasionally during this time to ensure even cooking throughout all fibers of each piece. *This requires careful attention – keep your hand near the pot but don’t touch too much until cool.*
10. After simmering, carefully remove the seitan pieces from the liquid using tongs or slotted spoons.
11. Place them in a large bowl and refrigerate for several hours (up to overnight). This chilling step firms up the texture significantly.

#### Rub & Smoke

This part is where you get that authentic BBQ flavor!

**Step-by-Step:**

1. Prepare your smoker according to its instructions, aiming for a low temperature around 225°F (approximately).
2. While waiting for the smoker, combine all ingredients for the dry rub and mix thoroughly.
3. Before smoking, remove the seitan pieces from their refrigerator-safe container or zip-lock bag. Pat them completely dry with paper towels – this makes a huge difference in how well they absorb flavor!
4. Generously coat each piece of chilled seitan in your homemade dry rub mixture.
5. Arrange the seasoned pieces on a large grill basket or directly onto the smoker grates, ensuring good airflow around them for even cooking and smoke penetration.
6. Lightly toss some wood chips (hickory works especially well) into water and let soak according to package directions before placing in the smoker vents.
7. Smoke your seitan pieces over hickory wood at approximately 225°F, turning occasionally if possible, for about 1.5 hours per piece until they reach internal temperatures of around 160-170°F (use an instant-read thermometer).
8. *Optional but highly recommended:* Let the smoked seitan rest completely to room temperature before slicing.

#### Barbecue Sauce & Serve

Finish it off with a kick!

**Step-by-Step:**

1. Whisk together all ingredients for your homemade barbecue sauce until the sugar is fully dissolved.
2. Once the smoked seitan has cooled slightly (about 5 minutes), slice it into manageable pieces depending on your preference or serving style.
3. Drizzle generously with your vibrant homemade BBQ sauce and serve plain, tucked into buns alongside classic coleslaw or cornbread dressing for a satisfying plant-based meal.

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### Notes

This process transforms simple ingredients into something remarkably impressive!