These seitan based vegan BBQ ribs are a bit labor intensive but the results are so worth it. They are just the right texture, with a deep, rich flavor thanks to the double cooking process and the tangy BBQ sauce. Served with Lemon Garlic Roasted Potatoes and Corn on the Cob, this meal would be perfect for a holiday weekend feast!
Vegan BBQ Ribs
Insane Tang BBQ Sauce
- 6 ounces tomato paste
- 3 tbsp fresh lemon juice juice of one lemon
- ⅓ cup water
- 2 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1 tbsp vegan Worcestershire sauce
- 2 tsp liquid smoke
- 3 tbsp coconut or brown sugar
- ½ tsp sea salt
- ½ tsp pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp chipotle powder
- ½ tsp smoked paprika
- ⅛ tsp cayenne pepper
Vegan Ribs (Seitan)
- 2¼ cups vital wheat gluten flour
- ⅓ cup chickpea flour
- 1/3 cup nutritional yeast
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tsp chipotle powder
- 1 tsp smoked paprika
- 3½ cups vegetable broth
- 1½ cups marsala wine
- 6 ounce can of tomato paste
- ½ cup tamari or soy sauce
- ⅓ cup maple syrup
- 1½ tbsp apple cider vinegar
- 2 tsp vegan Worcestershire sauce
- 1 tsp liquid smoke
- 1 tsp grapeseed oil
- Add all BBQ sauce ingredients to a small saucepan; stir to combine.
- Bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Let cool and put aside. Any leftovers can be kept in a jar in the refrigerator and used within 28 days.
- Preheat oven to 350 degrees.
- In a large mixing bowl whisk together all of the dry ingredients.
- In a separate large mixing bowl whisk together all of wet ingredients.
- Gradually ladle in small amounts of the wet mixture into the dry mixture, mixing until you have a pizza dough like consistency. Save the remaining wet mixture for braising and glazing during cooking.
- Knead the dough in the mixing bowl for a couple of minutes to thoroughly incorporate all of the ingredients and create texture. It should be dense and difficult to pull apart.
- Lightly coat a 13 x 9 inch baking pan or casserole dish with grapeseed oil.
- Using a knife separate the dough into two manageable portions. Stretch and shape each portion into two "half rack" sized pieces at least one inch thick.
- Lightly coat each piece in grapeseed oil and place side by side in the baking dish with an equal amount of space surrounding on all sides.
- Pour some of the remaining wet braising mixture onto the seitan to coat and surround in a shallow bath.
- Bake in the oven for 30-45 minutes until a crust has developed on top.
- Carefully flip each piece of seitan and add remaining wet mixture to coat and surround. Bake for another hour.
- Flip and seitan again and baste with the liquid in the pan, repeating this process every 20 minutes until the liquid becomes a thick glaze.
- Remove seitan from the oven and allow to cool for 20 minutes to an hour.
- Once cooled place in refrigerator overnight (recommended) or continue on with the grilling.
- Heat a grill pan over med-high heat.
- Baste the seitan pieces with the previously prepared BBQ sauce and place on the grill pan. Grill for a few minutes to develop grill lines.
- Flip seitan and grill a few more minutes.
- Remove seitan from grill and place on cutting board or platter. Slice into "riblets" and serve with remaining BBQ sauce.
Lemon Garlic Roasted Potatoes
- ¼ cup grapeseed or olive oil
- 3 lemons, juiced
- 3 limes, juiced
- 6-9 cloves garlic
- ¼ cup vegetable broth
- 1½ tbsp fresh oregano
- 1 tbsp fresh rosemary
- 1 tsp black pepper
- 1 tsp sea salt
- 2 lbs small red potatoes, quartered
- Preheat oven to 425 degrees.
- Combine all ingredients, except potatoes, into blender or food processor and puree.
- In a roasting pan, arrange potato wedges in a single layer, evenly spaced.
- Pour the pureed mixture over the potatoes.
- Bake for 20 minutes. Flip potatoes and then bake for another 20 minutes or until golden brown with crispy edges.
- Serve with any remaining liquid as a sauce.
Grilled Corn on the Cob
- 6 ears corn, husks on
- ⅓ cup plant based butter
- salt and pepper
- fresh parsley optional
- Carefully peel back (but do not remove) the husks and remove the silk. Replace the husks and tie with kitchen twine to hold it together.
- Soak the corn, husks on, in water for about an hour.
- Soften or melt the butter and combine with salt and pepper.
- Place corn on a hot grill or grill pan for about 15 minutes, turning every few minutes, until the husks have a nice char.
- Carefully peel back the husks and place corn directly on to the grill for about 5 minutes, turning every 1-2 minutes until the corn has a nice char. Brush with the butter mixture.
- Brush again with butter before serving and sprinkle with freshly chopped parsley (optional).