Seitan based baked vegan wings flavored like classic Chinese spare ribs.
Preheat the oven to 350 degrees.
Now, make the ribs. In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, garlic powder and 5 spice powder.
In a separate mixing bowl, whisk together the veggie broth, tahini, soy sauce, hoisin and liquid smoke.
Next add the wet ingredients into the dry ingredients and start stirring. Once it starts to get hard to stir and starts to become doughy, begin to knead together with your hands.
Knead together for just a minute until is forms a nice dough ball.
Next, spray a sheet pan with non stick spray, then press the rib dough onto the sheet pan in a flat rectangle. About 1/2-1 inch thick. If the dough is hard to press out, I like to use another sheet pan, and press it down as hard as I can on top of the ribs. It will not take up an entire sheet pan, so just fill as much space as you can.
Now bake at 350 degrees for about 23-25 minutes, flipping the rib slab halfway through.
While the ribs are baking, make the Chinese BBQ sauce. In a small sauce pan, whisk together all the sauce ingredients, adding as much food coloring as desired(or none at all). Heat on low and simmer for just a minute or two until everything dissolves. Then remove from heat.
Once the ribs are brown and firm, remove from the oven, cut into about 1 inch strips, then cut those in half if they are too long. You should get about 12-14 ribs.
From here, you can either brush the ribs on each side with the Chinese BBQ sauce and bake for another 10 minutes, flipping after 5 minutes, or you can brush them on each side with sauce then grill for a few minutes on each side. Serve with rice and veggies or just solo!
If the seitan rib mixture is too dry, add just a tiny splash more veggie broth.