"Honey" BBQ ribz from Great Vegan BBQ Without A Grill are meaty, tender, sticky, and delicious! These bbq seitan ribs are a great substitute for the real thing (although, no bones, which we're fine with). Our meat eating friends love these and so do vegans. Serve them with a side of Southern-Style Creamy Potato Salad and our Easy Vinegar Cucumber Salad.
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Published March 20, 2018 and updated October 7, 2020.
BBQ Seitan Ribs are a Great Meat Alternative
If you loved barbecue ribs before you went vegan, then you're going to be thrilled to see this recipe.
We became pros at making vegan meat out of seitan while we wrote our cookbook, Great Vegan BBQ Without a Grill.
The countless hours that we spent perfecting the flavor and texture, and the amount of vital wheat gluten that we went through was insane, and totally worth it.
This vegan BBQ ribs recipe is a great meat alternative for vegans and vegetarians, as well as anyone who is looking to reduce their meat consumption.
How to Make Them
First – Cook the mushrooms.
Second - Whisk the dry ingredients together in a large mixing bowl.
Third – Puree the mushrooms and wet ingredients in a food processor and then stir them into the dry ingredients until it forms a stretchy dough.
Fourth– Press the dough evenly into a 8 x 8-inch square pan or form the dough into the shape of a rack of ribs and bake on a cookie sheet for 30 minutes.
Fifth – Make the BBQ sauce and liberally brush it on the ribs and grill it on a grill, a grill pan, or in a skillet. Slice and enjoy!
If you can whisk, process, stir, and bake, then you can make these amazing vegan ribs for your next get together.
Can You Make it Ahead of Time?
Yes! These are even better the next day because the flavors have a chance to develop.
Just wrap them in parchment or foil and heat them up in the oven.
How to Store and Freeze
Cover and store in the refrigerator for up to 4 days.
Freeze in a freezer safe container for up to 3 months.
Wrap in parchment or foil and reheat in a 350˚F (176˚C) oven for approximately 20 minutes, or until warmed through.
More Vegan Meat Recipes You'll Love
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“HONEY” BBQ RIBS
- 4 tsp 20 ml extra-virgin olive oil, divided
- 2 cups quartered white mushroom caps
- 2 cups vital wheat gluten (we use Bob’s Red Mill Brand)
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp sea salt
- ½ tsp black pepper
- 1 cup mushroom broth (we use Pacifica brand)
- ¼ cup low sodium soy sauce
- 3 tbsp peanut butter or any nut butter, including tahini
- 2 tbsp hickory flavored liquid smoke
- 2 tbsp vegan Worcestershire sauce (we use Annie’s brand)
- 2 tbsp tomato paste
- 1 tbsp roasted beet or beet juice (this is for color and is optional)
For the BBQ Sauce
- ½ cup ml ketchup
- 1 tbsp Dijon mustard
- 2 tbsp Bee Free Honee (available at Whole Foods or Amazon)
- 2 tsp apple cider vinegar
- 1 tbsp chili powder
- 1 tsp cumin
- ¼ tsp ground sea salt
- ¼ tsp ground black pepper
- 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.
- Whisk the wheat gluten, onion powder, garlic powder, paprika, salt and pepper until well combined.
- In a food processor or high powered blender, add the mushrooms, broth, soy sauce, peanut butter, liquid smoke, Worcestershire sauce, tomato paste, and beet until pureed, approximately 1 minute. Pour the mushroom mixture into the wheat gluten mixture 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.
- Mix the ketchup, mustard, bee free honee, vinegar, chili powder, cumin, salt and pepper in a small bowl. Slather the sauce on both sides of the ribz.
- 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!