Thursday, April 4, 2013

Vegan Barbecue

Vegan Barbecue - Chewy Wheat Balls with Barbecue Sauce
over rice, with Edamame Succotash, Slaw and Corn Muffin.
I like to make this dish when Barbecue Ribs or Barbecue Chicken are on the Omnivore menu. If I recall correctly, I got the idea from this book by Bryanna Clark Grogan.

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.
These balls may also be tossed with other sauces (perhaps your favorite Chinese sauce) and cut in strips to stir fry, or prepare by some other method.

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


  1. Great plate! Those rolls look awesome!
    I have to admit! I have to get better about doing "Complete Meals" and not just one or two things like a Salad and a Casserole, for example! Yours, however, looks perfect, and something I should strive for!

    1. Thanks so much for being a faithful reader, Jennifer - I always enjoy seeing your comments : )

  2. I'd like to try those balls. We grind our own wheat berries and many of the recipes call for vital wheat gluten, which I've never bought, I just use the freshly ground wheat for making bread and it works just fine.

    1. Yes- freshly ground wheat has a higher gluten content and therefore you can sometimes omit the vital wheat gluten when making bread. But, these balls are 100% vital wheat gluten and water (no starch, etc from the whole wheat) -so they don't come out resembling bread at all : ) They're very chewy & texture-y!

  3. Thank you for sharing this with Healthy Vegan Fridays. Check back on Friday to see if you were one of the Top 3! We hope to see you again this week. You can submit a post from Friday to end of Tuesday:


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