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A slab of vegan ribs on a wooden board.

Vegan BBQ Ribs

This easy vegan ribs recipe is made with seitan and it's perfect for the grill. Smothered in a delicious homemade BBQ sauce.
3.88 from 39 votes
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Course: Entree, Main Course
Cuisine: American
Diet: Vegan
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 414kcal
Author: Linda & Alex
Cost: $8

Equipment

  • 1 food processor or blender
  • 1 large mixing bowl
  • 1 Oven
  • 1 Baking pan

Ingredients

  • 4 teaspoon 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 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 cup no-beef broth
  • ¼ cup low sodium soy sauce
  • 3 tablespoon peanut butter or any nut butter, including tahini
  • 2 tablespoon hickory flavored liquid smoke
  • 2 tablespoon vegan Worcestershire sauce (we use Annie’s brand)
  • 2 tablespoon tomato paste
  • 1 tablespoon beet or beet juice (this is for color and is optional)

For the BBQ Sauce

  • ½ cup ml ketchup
  • 1 tablespoon Dijon mustard
  • 2 tablespoon Bee Free Honee (available at Whole Foods or Amazon)
  • 2 teaspoon apple cider vinegar
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ground sea salt to taste
  • ground black pepper to taste
US Customary - Metric

Instructions

For the Ribs

  • 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.
  • Put the vital wheat gluten in a large glass mixing bowl.
  • In a food processor or high powered blender, add the mushrooms, 2 teaspoons onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 cup broth, ¼ cup soy sauce, 3 tablespoons peanut butter, 2 tablespoons liquid smoke, 2 tablespoons vegan Worcestershire sauce, 2 tablespoons tomato paste, and 1 tablespoon beet until pureed, approximately 1 minute. Pour the mushroom mixture into the wheat gluten 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.

For the Barbecue Sauce

  • Mix the ½ cup ketchup, 1 tablespoon mustard, 2 tablespoons bee free honee, 2 teaspoons vinegar, 1 tablespoon chili powder, 1 teaspoon cumin, and salt and pepper to taste in a small bowl. Slather the sauce on both sides of the ribs.
  • 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!

Notes

Store covered in the refrigerator for up to 4 days. 
Freeze in a freezer safe container for up to 2 months. Thaw in the refrigerator.

Pro Tips and Frequently Asked Questions

Prevent Sticking
Vital wheat gluten is sticky. We recommend using a glass or metal bowl and a plastic spoon or spatula to stir it. The dough will stick to wooden spoons and bowls, so avoid those.
Can I add jackfruit?
Feel free to add shredded jackfruit before mixing the batter. This will add more meat like texture, however it isn't necessary.
The Nutrition Facts are just and estimate. 

Nutrition

Serving: 70g | Calories: 414kcal | Carbohydrates: 29g | Protein: 52g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 2154mg | Potassium: 689mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1492IU | Vitamin C: 7mg | Calcium: 140mg | Iron: 6mg
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