|Vegan Barbecue - Chewy Wheat Balls with Barbecue Sauce |
over rice, with Edamame Succotash, Slaw and Corn Muffin.
Chewy Wheat Balls
Stir till mixed - a springy dough will form
5 Tablespoons Vital Wheat Gluten Powder
4 Tablespoons Water
Break off 3/4 teaspoon to teaspoon sized pieces, and place on nonstick foil lined pan.
Bake 375degrees Fahrenheit, for about 20 minutes. Dough will puff into balls. If you don't bake them long enough, they will deflate dramatically immediately upon removal from oven (they can be popped back in - it's not a perfect fix, but it's okay). If they go too long, they will get hard and crunchy. About 18 to 20 minutes is generally right.
At this point, the balls may be cooled and frozen in a zipper bag for future meals.
The amount in this recipe makes about 2 meals for me with a child sized portion for my daughter.
Or, they may be tossed with a bit of your favorite store bought or homemade barbecue sauce, and heated in the microwave for 1 minute, or in the oven at 350degrees Fahrenheit for 15 minutes (a good option if you're already cooking something else like potatoes or meat).
I like to serve these over rice. They're very chewy, so you may want to cut them before eating them, and be extra cautious with children or adults who have problems chewing & swallowing.
|Chewy Wheat Ball Dough, ready to go into oven.|
|Puffed, Golden Brown Chewy Wheat Balls.|
Tip for dining with Omnivores: this is the perfect vegan food to serve when Omnivores are having any meat with Barbecue Sauce.
This is being shared on Healthy Vegan Fridays