VEGAN BBQ "Ribs" | EASY HOMEMADE SEITAN RECIPE

Vegan BBQ Ribs

Makes 12-16 ribs

BBQ Ribs
Dry Mix
1 cup vital wheat gluten
2 teaspoons smoked paprika
2 tablespoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon sea salt

Wet Mix
3/4 cup water
1 teaspoon liquid smoke
2 tablespoon tamari

Pre-heat your oven to 350°F.
Mix all the dry mix ingredients in a mixing bowl.
Mix all the wet mix ingredients separately. Add to the dry mix and combine well into a dough. Do not overmix.
Lightly oil an 8” x 8” cake pan.
Press the dough into a thin even layer into the pan. Bake in the oven for 25 minutes uncovered. You may have to roll the dough out on your counter first before being able to stretch it out completely as it can be quite springy and resist stretching.
Remove from the pan after baking time is complete.
Cut in half lengthwise.
Preheat your grill or grill pan over medium heat.
Brush with the BBQ sauce on one side and place on the grill. Brush the tops with more BBQ sauce.
Cook until the ribs are slightly browned and have visible grill marks. Be careful not to burn the edges of the ribs, as the texture will become tough and chewy.
Turn and cook the other side, brushing with more BBQ sauce as desired.
Remove from the grill or grill pan and slice each half into 6-8 pieces across the width.
Serve with more BBQ sauce as desired.

Simple BBQ Sauce
1/3 cup ketchup
1/4 cup cider vinegar
1/4 cup brown coconut sugar
2 teaspoons pimentón (smoked Spanish paprika)
1 teaspoon ground cumin
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tsp veg stock powder optional
Water as needed

Mix all the sauce ingredients together in a small sauce pan. Whisk well and cook over low heat for 15 minutes.


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