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Pieces of "Honey" BBQ BBQ ribz scattered on parchment paper with a dish of BBQ sauce in the upper right corner


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
Course Entree, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 421 kcal
Author Linda Meyer


  • 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


  1. Preheat oven to 350°F () and grease a 9 x 9 inch (23 x 23 cm) pan.
  2. 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.
  3. Whisk the wheat gluten, onion powder, garlic powder, paprika, salt and pepper until well combined.
  4. 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.

  5. 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.
  6. 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!

Recipe Notes

The Nutrition Facts are just and estimate. 

Nutrition Facts
Amount Per Serving
Calories 421 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Sodium 2089mg91%
Potassium 671mg19%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 11g12%
Protein 52g104%
Vitamin A 1475IU30%
Vitamin C 6.5mg8%
Calcium 130mg13%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.