Going vegan doesn't mean having to give up BBQ ribs. This beloved dish can be made meat-free! Russell Simmons' favorite barbecue ribs recipe uses seitan, also known as wheat gluten, as a meat substitute. Seitan is the protein left over when you wash the starch and bran out of wheat. It is high in protein and has the texture somewhere between tofu and meat, making it an ideal meat replacement.
- 1 cup vital wheat gluten
- 2 tsp paprika (smoked Spanish)
- 2 tbsp nutritional yeast
- 2 tsp onion powder
- 1 tsp garlic powder
- 3/4 cup water
- 2 tbsp nut butter (peanut butter, tahini, cashew)
- 1 tsp liquid smoke
- 1 tbsp soy sauce
- 1 cup barbecue sauce
1. Preheat the oven to 350° F and lightly spray an 8-x-8-inch baking dish with canola oil.
2. Mix the vital wheat gluten, paprika, nutritional yeast, onion powder, and garlic powder in a large bowl. Mix the water, nut butter, liquid smoke, and soy sauce, and add it to the dry ingredients. Stir to mix well in the bowl for a couple of minutes.
3. Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces.
4. Put it in the oven and bake for 25 minutes. While it's cooking, prepare your grill pan or grill.
5. Remove it from the oven and carefully recut each strip, going over each cut to make sure that the ribs will pull apart easily later.
6. Generously brush the top with barbecue sauce. Take it to the grill pan or grill and invert the whole baking dish onto the grill (or use a large spatula to lifet the seitan out, placing it sauce-side down on the grill). Brush the top of the seitan with more sauce.
7. Watch it closely to make sure that it doesn't burn. When sufficiently brown on one side, turn over and cook the other side, while adding more sauce, if necessary. When done, remove to a platter and cut or pull apart the individual ribs to serve.
This recipe is courtesy of www.theveggietable.com.
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