Vegan BBQ Ribs
User Reviews
3.9
117 reviews
Good
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
55 mins
-
Servings
4 servings
-
Calories
414 kcal
-
Course
Main Course
-
Cuisine
American
Vegan BBQ Ribs
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This easy vegan ribs recipe is made with seitan and it's perfect for the grill. Smothered in a delicious homemade BBQ sauce.
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Ingredients
- 4 teaspoon 20 ml extra-virgin olive oil, divided
- 2 cups quartered white mushroom caps
- 2 cups vital wheat gluten (we use Bob’s Red Mill Brand)
- 2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 cup no-beef broth
- ¼ cup low sodium soy sauce
- 3 tablespoon peanut butter or any nut butter, including tahini
- 2 tablespoon hickory flavored liquid smoke
- 2 tablespoon vegan Worcestershire sauce (we use Annie’s brand)
- 2 tablespoon tomato paste
- 1 tablespoon beet or beet juice (this is for color and is optional)
For the BBQ Sauce
- ½ cup ml ketchup
- 1 tablespoon Dijon mustard
- 2 tablespoon Bee Free Honee (available at Whole Foods or Amazon)
- 2 teaspoon apple cider vinegar
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Ground sea salt to taste
- Ground black pepper to taste
Instructions
For the Ribs
- Preheat oven to 350°F () and grease a 9 x 9 inch (23 x 23 cm) pan.
- In a medium skillet, heat 2 teaspoons (10 ml) olive oil on medium-high heat. Add the mushrooms and cook until soft, approximately 5 minutes.
- Put the vital wheat gluten in a large glass mixing bowl.
- In a food processor or high powered blender, add the mushrooms, 2 teaspoons onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 cup broth, ¼ cup soy sauce, 3 tablespoons peanut butter, 2 tablespoons liquid smoke, 2 tablespoons vegan Worcestershire sauce, 2 tablespoons tomato paste, and 1 tablespoon beet until pureed, approximately 1 minute. Pour the mushroom mixture into the wheat gluten and stir until it turns into a light and stretchy dough. If the dough seems too wet, add a bit more vital wheat gluten until it becomes really stretchy. Spread it evenly in the greased pan and bake for 30 minutes.
For the Barbecue Sauce
- Mix the ½ cup ketchup, 1 tablespoon mustard, 2 tablespoons bee free honee, 2 teaspoons vinegar, 1 tablespoon chili powder, 1 teaspoon cumin, and salt and pepper to taste in a small bowl. Slather the sauce on both sides of the ribs.
- Heat a grill pan or skillet on medium-high heat and brush with the remaining teaspoon of olive oil. Grill the ribz for approximately 3 to 4 minutes or until you see grill marks. Slice into strips and enjoy!
Notes
- Store covered in the refrigerator for up to 4 days.
- Freeze in a freezer safe container for up to 2 months. Thaw in the refrigerator.
- Vital wheat gluten is sticky. We recommend using a glass or metal bowl and a plastic spoon or spatula to stir it. The dough will stick to wooden spoons and bowls, so avoid those.
- Feel free to add shredded jackfruit before mixing the batter. This will add more meat like texture, however it isn't necessary.
- The Nutrition Facts are just and estimate.
Nutrition Information
Show Details
Serving
70g
Calories
414kcal
(21%)
Carbohydrates
29g
(10%)
Protein
52g
(104%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Sodium
2154mg
(90%)
Potassium
689mg
(20%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
1492IU
(30%)
Vitamin C
7mg
(8%)
Calcium
140mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Serving | 70g | |
| Calories | 414kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 52g | 104% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 2154mg | 90% |
| Potassium | 689mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 1492IU | 30% |
| Vitamin C | 7mg | 8% |
| Calcium | 140mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.9
117 reviews
Good
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