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
Succulent seitan slow cooked with the perfect BBQ sauce.
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
Crispy roasted potatoes bursting with fresh flavor.
- 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).