vegan ribs

These tender ribs make the best barbecue sandwiches ever!

Jacked-Up Vegan Ribs

barbecue sauce

water

vital wheat gluten (150 grams)

nutritional yeast

smoked Spanish paprika

onion powder

garlic powder

salt

soy sauce (or coconut aminos)

barbecue sauce (approximately)

Heat a non-stick pan over medium-high heat. Add the rinsed jackfruit, 1/4 cup barbecue sauce, and 1/4 cup water. Lower heat, cover and simmer, stirring every few minutes and mashing jackfruit with a spatula or fork, until jackfruit is tender about 10 minutes. Remove cover and mash jackfruit, allowing water to evaporate. If any large or tough pieces of jackfruit remain, put them on a cutting board and chop with a knife. Allow the jackfruit to cool completely.

Preheat oven to 375F. Oil a 8x8 or 9x9-inch Pyrex baking dish.

Combine the vital wheat gluten and all the dry ingredients in a large mixing bowl and stir well. Add the water, soy sauce, and cooled jackfruit. Stir or knead well until all ingredients are evenly distributed and all wheat gluten is absorbed. If there is not enough moisture, add one or two tablespoons of water, no more.

Spread the mixture evenly in the prepared baking pan. Bake for 30 minutes. Remove from oven. Use a knife to loosen the seitan along the edges of the pan. Spread barbecue sauce evenly over the top and flip over in the pan. (It's easiest to do this if you divide the seitan in half first and flip one half at a time.) Coat the top with barbecue sauce and return to the oven. Bake for 15-20 more minutes, until ribs are firm and cooked in the middle but not hardening along the edges.

Cut into 16 "ribs" and serve with additional barbecue sauce.

Jackfruit makes these seitan ribs tender and "pull apart" delicious! Find the full recipe at FatFree Vegan Kitchen (http://blog.fatfreevegan.com/2016/07/jacked-vegan-ribs.html)

Jacked Up Vegan Ribs

This may be the easiest seitan you ever make. It goes through two baking cycles. After the  rest, it’s still a bit wet and easy to cut into strips. The second cook makes them nice and chewy.

Easy Air Fry Seitan Riblets

vital wheat gluten

yeast

mushroom powder

tsp salt, (optional)

BBQ sauce

Add the vital wheat gluten, nutritional yeast, mushroom...

Add the vital wheat gluten, nutritional yeast, mushroom powder (or vegan Worcestershire sauce), onion powder, salt and garlic powder to your food processor.

Pulse until mixed well. Let the dough settle,...

Pulse until mixed well. Let the dough settle, then drizzle the water in through the top opening while you have the processor on.

Then let the food processor run for about...

Then let the food processor run for about 3 minutes more to knead the seitan. Remove the dough and put it on a cutting board and knead a little bit more with your hands.

Press and pull the dough into a circle...

Press and pull the dough into a circle or square shape that will  fitt into your air fryer basket. Then cut it in half so that it will cook a little faster and more evenly.

Place the 2 seitan pieces into your air...

Place the 2 seitan pieces into your air fryer and cook on 370°F (188°C) for 8 minutes. Then flip the pieces over and cook 5 minutes more.

You could stop here and cut into chunks...

You could stop here and cut into chunks to use in stir-fries, slice thin for sandwiches or cut into pieces and pulse in your food processor to make ground seitan for tacos or spaghetti sauce.

Or go ahead and make riblets! Slice half...

Or go ahead and make riblets! Slice half of the seitan into 1⁄2-inch (12-mm) wide strips, then toss with about 1⁄4 cup (60 ml) of your favorite BBQ sauce. Place in an oven-safe container that fits into your air fryer and cook at 370°F (188°C) for 5 minutes.

https://mediavine-res.cloudinary.com/video/upload/f9uninwxiiw6k0vougqu.mp4

This may be the easiest seitan you ever make. It goes through two baking cycles. After the rest, it’s still a bit wet and easy to cut into strips. The second cook makes them nice and chewy.

Easy Air Fryer Seitan Vegan Riblets

Sticky tempeh ribs are baked in the oven or cooked on the grill for an easy backyard bbq recipe! Do one simple thing to make these vegan ribs taste incredible.

Sticky BBQ Tempeh Ribs

tempeh

Vegan Barbecue Sauce*

Prep tempeh: Remove the tempeh from the packages, cut the blocks in half and steam in a pot for 10 minutes. This will remove any bitter flavors and make it absorb the marinade more. It&#039;s the trick to the best tempeh!

Once it&#039;s done steaming, pat dry and cut into 1/2 inch thick slices. Place in a large container for marinating.

Pour the bbq sauce over the tempeh. Stir gently, making sure all the pieces are coated in the sauce. Let the tempeh marinate for at least an hour, if possible, in the refrigerator. If you can marinate it overnight the flavor will be even better! But if you don&#039;t have time to marinate at all, it&#039;s okay, they will still be good.

Oven: Line a large rimmed baking sheet with parchment paper and preheat the oven to 350 degrees F. Place the tempeh on it in a single layer. This will be a bit messy since they should be coated in bbq sauce. Brush a bit more bbq sauce on the top and bake for about 30 minutes. You can also broil for the last couple of minutes to brown the tops.

Grill: Place the bbq tempeh on a grill and grill on low-medium heat for about 15 minutes.

Leftover tempeh ribs will keep for 3-4 days in a covered container in the refrigerator. Reheat in the microwave, serve on sandwiches or make some vegan cheese grits to go with them!

Like Veggeroni, this seitan is baked dry rather than boiled. The results are a little spongier than Veggeroni, less dense, but I think the texture is perfect for absorbing the flavor of the barbecue sauce. You’ll be amazed at how easy this recipe comes together using your favorite bottled sauce.

Barbecued Seitan Ribz (Vegan Ribs)

tahini or other nut butter

Liquid Smoke

Preheat the oven to 350 and lightly spray an 8×8 baking dish with canola oil. Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Stir to mix well and then knead lightly in the bowl 15-60 seconds (the less you knead it, the more tender it is; the longer, the chewier).

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:

Put it in the oven and bake for 25 minutes. While it’s cooking prepare your grill.

Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribz will pull apart easily later. Generously brush the top with barbecue sauce. Take it to the grill and invert the whole baking dish onto the grill (or use a large spatula to lift the seitan out, placing it sauce-side down on the grill). Brush the top of the seitan with more sauce:

Watch it closely to make sure that it doesn’t burn. When it’s sufficiently brown on one side, turn over and cook the other side, adding more sauce, if necessary. When done, remove to a platter and cut or pull apart the individual ribs to serve.

Our corn ribs are a fully vegan BBQ alternative for veggie lovers. Enjoy them with vegan parmesan and topped with fresh herbs. Our recipe is super quick and easy.

Corn Ribs

corns

olive oil

tsp coriander

paprika

oregano

salt and peppercorn to taste

Quick and Easy Corn Ribs

Preheat the oven to

Clean the corn and

Clean the corn and cut it into strips. Use a sharp knife and a stable surface.

Place the corn strips

Place the corn strips on a baking tray lined with baking paper.

Drizzle the olive oil,

Drizzle the olive oil, add the coriander, paprika, garlic, oregano, salt and pepper and using your hands massage it into the corn.

Bake in the centre

Bake in the centre of the oven for around 25-30 minutes until the corn strips are fully cooked.

Enjoy the corn ribs

Enjoy the corn ribs with vegan parmesan and some fresh coriander.

How to make Corn Ribs

The best barbecue vegan ribs made with tender meaty jackfruit, wheat gluten and all the traditional smoky BBQ spices

Best Vegan Ribs

green jackfruit ((packed in water not syrup))

vital wheat gluten (+ more as needed)

tbsp sweet smoked paprika

mustard powder

tsp red chili flakes (,

garlic (, grated)

water ((or low sodium vegetable stock))

tamari

BBQ sauce (+ more for dipping)

chives

liquid

sea salt + black pepper

Preheat your oven to 375”F

Drain and rinse the jackfruit very well then boil it with the bay leaves and a pinch of sea salt for about 20 minutes until softened. Drain and mash with a potato masher or shred with a fork. Discard any tough parts.&nbsp;

In a medium bowl combine all the dry ingredients together then add the shredded jackfruit, tamari, water (or vegetable stock) and a pinch of sea salt. Mix well until a dough forms and use your hand to knead it for a good 5 minutes until the dough holds together nicely. Add a little extra sprinkling of wheat gluten if the dough seems too wet or a little more water if it feels to dry.&nbsp;

Shape the dough down into a rectangle loaf about one inch thick then slice in half crosswise.&nbsp;

Preheat a seasoned cast iron griddle over medium flame. Grill the ribs for about 3 minutes on each side until nice grill marks form.&nbsp;

Meanwhile line a 5 x1 0 rectangle shaped baking dish with parchment paper. Spread a thin layer of barbecue sauce over the bottom and place the grilled ribs on top. Spread the top with a thin layer of barbecue sauce and cover the pan with aluminum foil (or a lid) and bake in the preheated oven for 30 minutes.

Use a pair of kitchen tongues and carefully flip the ribs. Brush with more barbecue sauce on top and bake uncovered for another 20 minutes.&nbsp;

Remove from the oven and allow to set for a few minutes.&nbsp;Using a sharp serrated knife to cut the ribs alongside the grill marks and serve on a bed of mashed potatoes with extra sauce and garnished with the fresh chives.&nbsp;&nbsp;

Grill &amp; Oven Method:

Alternatively you can skip the grilling step and bake the ribs in the oven.

Spoon some BBQ on the bottom of the pan, place the ribs on top and brush with more BBQ sauce. Cover with aluminum foil and bake in the preheated oven for 50 minutes.&nbsp;Allow to cool and set for a few minutes before slicing with a sharp knife.

Easy Oven Baked Method:

Soak bamboo sticks, popsicle stick or cinnamon stick in warm water for 20 minutes.

After shaping the rib mixture into a rectangle push the soaked bones through the dough about one inch apart.

Spread some sauce in the bottom of the pan and place the rib rack on top. Spread more barbecue sauce over the top and cover with aluminum foil. Bake in the preheated oven for 50 minutes.

Bone In Method:

To reheat the ribs preheat a cast iron griddle or fire up the grill. Cook the ribs on medium low flame for a few minutes on each side until warmed through.&nbsp;Remember to brush with more BBQ sauce while grilling. &nbsp;This method will add extra smokiness to the ribs and nice charred grilled marks.&nbsp;

How to Reheat the Ribs:

https://content.jwplatform.com/videos/wVpBHjKF.mp4

Best vegan ribs with meaty jackfruit and sietan.

Vegan Ribs

Top 6 vegan ribs recipes from across the web

The most viewed vegan ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Jacked-Up Vegan Ribs

Easy Air Fry Seitan Riblets

Sticky BBQ Tempeh Ribs

Barbecued Seitan Ribz (Vegan Ribs)

Corn Ribs

Best Vegan Ribs

Top 6 vegan ribs recipes from across the web

The most viewed vegan ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jacked-Up Vegan Ribs

Easy Air Fry Seitan Riblets

Sticky BBQ Tempeh Ribs

Barbecued Seitan Ribz (Vegan Ribs)

Corn Ribs

Best Vegan Ribs

The most viewed vegan ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine