Vegan BBQ Ribs
Succulent seitan slow cooked with the perfect BBQ sauce.
Ingredients
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)
Dry Ingredients
- 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
Wet Ingredients
- 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
Instructions
BBQ Sauce
- 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.
Vegan Ribs
- 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.