Barbecued Seitan Strips

 1 cup vital wheat gluten
3 T. nutritional yeast flakes
2 t. onion powder
1 t. garlic powder
1 cup water or vegetable stock
safflower oil, for oiling pan
1 cup Sweet and Spicy Barbecue Sauce
 In a medium bowl, place the vital wheat gluten, nutritional yeast, onion powder, and garlic powder, and stir well to combine. Using your hands, mix the water into the dry ingredients, and work into a soft dough that will feel very moist to the touch. Using a little safflower oil, lightly oil (or lightly mist) a 9-inch square baking pan. Transfer the dough to the prepared pan, and using your hands, flatten the dough to evenly cover the bottom of the pan. Using a sharp knife, cut the dough into 8 strips lengthwise, turn the pan a quarter turn, and then make one cut through the middle widthwise to form 16 pieces. Bake the seitan for 20 minutes at 350 degrees. Prepare the Sweet and Spicy Barbecue Sauce according to the recipe instructions. After 20 minutes of baking, remove the pan from the oven. Spread a little of the Sweet and Spicy Barbecue Sauce over each of the puffed strips. Return the pan to the oven and bake an additional 12-15 minutes. Serve the strips as an appetizer or main dish, or chop and use to add flavor to soups, salads, grains, and side dishes.
Yield: 16 Seitan Strips

http://www.veganchef.com/bbseitan.htm
 
Sauce recipe here:

 1 dried New Mexico chile
water
1 1/2 cups onion, diced
1 T. safflower oil
1 T. garlic, minced
1 - 28 oz. can tomato puree
1/2 cup Sucanat (or brown sugar from sugar beets)
1/4 cup apple cider vinegar
1 T. brown mustard
1 t. salt
1/4 t. cumin
1/4 t. freshly ground black pepper
 Begin by removing the stem and seeds from the dried New Mexico chile. Place the chile in a small bowl, cover with cold water, and set aside for 10-15 minutes to rehydrate. In a medium saucepan, saute the onion in the safflower oil for 5 minutes or until lightly browned. Add the garlic and saute an additional 1 minute. When the chile has rehydrated, transfer it to a cutting board and finely mince it. Add the minced chile, along with the remaining ingredients to the saucepan and stir well to combine. Reduce the heat to low and simmer the sauce for 20 minutes. Taste and adjust the seasonings, to taste. Use as a sauce for sandwiches and main dishes, or to add flavor to sauces, grains, vegetables, or side dishes.
Yield: 4 Cups