Vegan BBQ Ribs
User Reviews
3.9
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
414 kcal
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Course
Main Course
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Cuisine
American
Vegan BBQ Ribs
Description
Vegan BBQ Ribs rely on vital wheat gluten as the main structure, combined with quartered mushrooms sautéed until soft to add depth and moisture. The mixture is blended thoroughly with onion powder, garlic powder, smoked paprika, broth, soy sauce, peanut butter, liquid smoke, vegan Worcestershire sauce, tomato paste, and optional beet juice for color. This creates a savory, spiced dough that is spread into a greased pan and baked to form a firm but tender rib-like piece.
The BBQ sauce complements the ribs with a balance of tangy, sweet, and smoky flavors using ketchup, Dijon mustard, bee free honee, apple cider vinegar, chili powder, cumin, and seasonings. This sauce can be brushed on or served alongside.
This dish works well as a main for vegans seeking textured plant-based protein with bold taste and has practical storage options: it refrigerates well for several days and freezes up to two months. Stirring with recommended utensils prevents sticking during preparation.
Adding shredded jackfruit is an option to increase texture complexity but is not necessary.
Ingredients
- 4 teaspoon extra-virgin olive oil 20 ml, divided
- 2 cups white mushroom quartered caps
- 2 cups vital wheat gluten brand: Bob’s Red Mill
- 2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 cup broth no-beef
- ¼ cup soy sauce low sodium
- 3 tablespoon peanut butter or any nut butter including tahini
- 2 tablespoon liquid smoke hickory flavored
- 2 tablespoon Worcestershire sauce vegan, Annie’s brand
- 2 tablespoon tomato paste
- 1 tablespoon beet or beet juice, for color, optional
For the BBQ Sauce
- ½ cup ketchup specified in ml
- 1 tablespoon Dijon mustard
- 2 tablespoon Bee Free Honee brand, alternative honey
- 2 teaspoon apple cider vinegar
- 1 tablespoon chili powder
- 1 teaspoon cumin
- sea salt ground; 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 prepared ribs in the refrigerator covered for up to 4 days or freeze in an airtight container for up to 2 months.
- Use a glass or metal bowl and a plastic utensil when mixing vital wheat gluten to prevent sticking.
- Shredded jackfruit can be added to the dough to enhance texture but is optional.
- Nutrition information is an estimate based on ingredients used.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
3.9
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