When I’m using a recipe I always adapt it to my tastes and dietary needs. This particular recipe is not mine, but I see no reason that you can’t do that swap and adjust the salt and sugar to suit you.

I finally got around to making these and I can’t believe how good they are I’ve never had much success with seitan in the past, but these seemed fool-proof. They were also less labor-intensive than I expected, especially since you just make the sauce in the blender. I just finished the last of the leftovers and they got even chewier and better over the course of the week. Thank you so much for sharing and all the pictures to make it less intimidating!!

In reply to CJ.

CJ, I agree with you COMPLETELY. As new as vegan recipes are to us (1-2 years), its immensely frustrating to find, time after time, that looks have absolutely nothing to do with taste where recipes are concerned.

I agree that it’s bizarre how people try to make a completely horrible for you food “healthy” by making them mostly or all fat free… when ribs are like 45 to 60% fat! If I were a meat eater, the idea of a “fat free” rib would tell me instantly that it will probably taste horrible. I mean, we know that when the fat free craze hit, the industry just replaced the fat with a TON of sugar to mask taste. Same concept here exactly.

I found this by trying to find an actual rib recipe that sounded more authentic, so I could modify and create my own. (I don’t feel confident I’ll find one that satisfies my craving when ribs were a favorite food.) Love your idea of the butter, tomatoes, and the mushroom powder. Prior research tells me this’ll get us closer, due to how each of these flavors impacts the Seitan.

Finally, I appreciate that different people have different tastes, and different standards, so it’s always useful to know WHY someone does or doesn’t like a recipe. Seeing ALL glowing reviews time after time is frustrating! So… much respect to Kathy for allowing reviews, and honest ones, so people can know if a recipe fits them or not, and for recognizing that if someone doesn’t like the same recipe she does, it’s no reflection on her!

You can get chickpea miso that’s soy free if that helps.

Hi Kathy,

My little one is allergic to soy- do you think the miso and soy sauce could be substituted? I know I could do coconut aminos for the soy sauce, but I can not think of anything to sub the miso for…any thoughts?

Since it’s not my recipe I’m hesitant to say. Are you allergic to soy or do you just not have any on hand?

We use spaghetti squash with b b q sauce. On buns with pickles & Cole slaw if you like. Delish!!

In reply to CJ.

Haven’t even made the recipe but rating and complaining about it? This isn’t my blog, but if it were, I’d have deleted your useless comment immediately. Smh. Some folks really should not have internet access.

Made this just to try something new and was very pleasantly surprised. Too much for just me, so I took most to work to share. They’re all meat eaters and I tell you, there were thumbs up everywhere.