vegan barbecue pork chops

it's funny, i never liked pork chops even when i did eat meat. lately, however, i've been really interested to see how close i can get to 'replicating' certain tastes. after i made the miso mustard slaw last week, i thought it would pair nicely with a barbecue flavour of some sort.


for the chop:

• 1 1/2 cups wheat gluten
• 1/2 cup + 2 tablespoons veggie broth
• 1/2 teaspoon celery salt
• 1/8 cup low sodium soy
• 1/8 cup cold water
• 1 teaspoon cajun/creole seasoning
• 1 tablespoon lipton savory herb garlic soup powder
• 1/2 teaspoon liquid smoke

for the marinade:

• 1/2 cup water
• 1/3 cup bbq sauce
• 3/4 tablespoon stoneground mustard
• 1 teaspoon all spice

• 1 cup breadcrumbs (optional)
  

combine wet chop ingredients into the dry, and knead for approximately two minutes. add additional water if it is too dry. at this point, you will have 1 large ball - you can either cut or pull apart the individual chops and then flatten each one. i made about 4 pork chop-sized cutlets from the amount listed.

mix up marinade and coat each chop well. put the rest of the marinade in an 8x11 glass baking dish and let the cutlets marinade for several hours (or overnight).

after marinating, pour off and reserve the liquid. bake chops at 375°f for 40 minutes, flipping half way through. to encrust, pull chops out of oven for several minutes. using tongs, dip each into the reserved marinade, and then into breadcrumbs. put back into dish, and continue cooking at 375°f for about 10 minutes. serve on a bed of miso mustard cabbage slaw.