Best Vegan Ribs (Seitan With Jackfruit)
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Additional Time
1 hr
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Total Time
1 hr 5 mins
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Servings
8 servings
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Calories
285 kcal
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Course
Main Course
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Cuisine
American
Best Vegan Ribs (Seitan With Jackfruit)
Description
The Best Vegan Ribs recipe uses vital wheat gluten mixed with dry spices including smoked paprika, onion and garlic powders, cayenne, and vegan beef-flavored powder to build a complex seasoning base. Shredded young jackfruit, prepped by draining and removing tough parts, combines with chopped mushrooms and garlic to provide moisture and texture alongside the seitan, which gives chewiness and structure.
After mixing, the dough is shaped into rack-like pieces and baked. The ribs are then brushed with barbecue sauce, imparting smoky and sweet notes. Cooking the mushrooms and onions beforehand deepens the flavors, while liquid smoke and maple syrup contribute to the smoky-sweet barbecue taste.
This vegan rib option serves as a plant-based alternative for traditional barbecue, offering a hearty texture and bold flavors. It accommodates mushroom-free versions by omitting mushrooms and adjusting seasoning and moisture. The ribs can be reheated gently to preserve moisture and stored refrigerated for up to five days.
Ingredients
Dry ingredients:
- 2 ⅓ cups vital wheat gluten Click Metric above to see weight in grams
- 2 tablespoons vegan beef flavored powder See Notes for a homemade blend, or use mushroom powder, Orrington Farms brand
- ⅓ cup nutritional yeast
- 4 teaspoons smoked paprika
- 2 teaspoons onion powder
- 1 ½ teaspoons garlic powder
- ¾ teaspoon cayenne pepper
- ½ teaspoon black pepper
Wet ingredients:
- 1 (20 oz) can young jackfruit in brine, optional
- 1 small onion chopped
- 6 ounces baby bella mushroom See Notes for mushroom-free version, or white button mushroom, sliced, optional
- 5 cloves garlic minced
- 1 ½ cups barbecue sauce divided
- ¾ cup water
- ¼ cup almond butter or 2 tablespoon oil, unsalted, smooth
- ¼ cup maple syrup
- 2 ½ teaspoons liquid smoke
- 1 tablespoon soy sauce plus 2 teaspoons
Instructions
- Preheat oven to 350 degrees F. Lightly spray a 9x13 casserole dish with oil.
- Combine all of the dry ingredients in a large mixing bowl. Whisk very well so that the spices are fully incorporated.
- (If not using jackfruit, skip to step 5.) Drain the can of jackfruit, and place the jackfruit on a lint-free tea towel. Gather up the ends of the towel, and squeeze it over the sink to remove as much brine as possible. Use your hands to separate the seeds and tough pieces from the stringy parts of the jackfruit. The seeds and tough parts can be discarded. Once you have a pile of the meaty, stringy part of the jackfruit, make sure it is well shredded and separated. You should end up with about 1 ⅓ cups of jackfruit.
- Add the shredded jackfruit to the dry ingredients and toss to coat. Set aside.
- Preheat a large saute pan over medium heat. Stirring occasionally, cook the onion and mushrooms until dry, about 7 minutes. Add minced garlic to the pan and cook for another minute. Remove from heat.
- In a blender combine the sauteed mushroom mixture, ½ cup barbecue sauce, water, nut butter, maple syrup, liquid smoke, and soy sauce. Blend until smooth.
- Pour the blended mixture into the dry ingredients, and stir to combine. Knead the seitan dough for about 1 minute. It should feel somewhat soft (this is a moist dough).
- Press the dough evenly into the casserole dish, and use a knife to cut into 16 or 20 pieces, depending on how wide you want the ribs to be (refer to photos above). Bake uncovered for 20 minutes. Remove from oven, brush with ½ cup BBQ sauce, and bake for another 25 minutes. Remove from oven, and use a spatula to carefully flip the ribs (I do this in sections, not individually). Brush with another ½ cup BBQ sauce, and bake for another 10 to 15 minutes or until piping hot and sticky.
- Let the seitan rest in the pan for at least 30 minutes before serving (this allows the seitan to firm up). Preferably, let the ribs cool completely, then refrigerate overnight and reheat the next day using a grill or on the stovetop.
Notes
- If vegan beef flavored powder is unavailable, a homemade version can be made with mushroom powder, nutritional yeast, salt, onion, and garlic powders.
- For a mushroom-free version, omit mushrooms and garlic, increase powders, and adjust liquid ingredients accordingly.
- Store cooled seitan ribs in an airtight container in the refrigerator for up to 5 days; freezing is untested but seitan generally freezes well.
- Reheat gently on stovetop, grill, or microwave to maintain moisture; avoid uncovered oven reheating to prevent drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 31g | 62% |
| Fat | 5g | 8% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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