Ribs were one of my dad’s favorite things to grill on a summer Sunday afternoon, so when I realized that I could have that traditional food back in my life, it felt good. If he were still here, I know he’d give these vegan ribz 2 thumbs up. The sauce is tangy slightly sweet, and savor, and you don’t need to cook it before slathering it on the ribz
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!