Last night some of our neighbors had a barbeque cookout and I decided that since no one else present was vegan, I would bring Lindy Loo/Susan V‘s Fat Free Vegan Ribz to grill along with the gratuitous pork/beef/burgers/etc. Since it was a neighbor’s grill and since the majority of the space on the grill consisted of raw meat, I decided to grill the ribs wrapped in foil. This resulted in a delightful consistency, soft and slightly chewy. Plus they steamed themselves full of barbequey goodness, so overall, win win. However, they did not get crispy like Lindy Loo and Susan V’s ribs did, so moral of the story: if you like your ribs crispy and have a clean grill available, you should grill them on their own.
I changed up the recipe a bit, mainly just by adding some different spices and oil, because I find seitan-y dishes taste better with a little olive oil added in. If you’re watching the scale, though, check out Susan V.’s version, which is basically fat free.
I also made the ribs earlier in the day and let them sit in the sauce for about 1-2 hours before we grilled them, which I think really helped their flavor.
1 c. vital wheat gluten
2 t. paprika (I used Hungarian, but the Susan V. and Lindy Loo used Smoked Spanish)
2 T. nutritional yeast
1/2 t. cumin
1/2-1 t. thyme, ground between your fingers
1 t. garlic powder
1/8 t. chili powder
Some freshly ground black pepper
3/4 c. water
2 T. tahini (or other nut butter)
1 t. olive oil
1 t. Liquid Smoke
1 T. soy sauce
1 C. BBQ sauce of choice (my recipe, stolen from Lindy Loo, man she is a genius, is listed below)
Preheat oven to 350 F. Spray an 8×8 baking dish with canola oil (wipe with a paper towel so it is just lightly greased).
Mix all of the dry ingredients together in a large bowl to distribute spices.
Mix water and tahini in measuring cup, then add other wet ingredients.
Add the wet ingredients to the dry ingredients, and stir to mix well. It will form a spongy, dough-like consistency. Knead a bit to firm it up some.
Put the dough in the baking dish and spread/flatten to fit the entire pan.
Cut 7-8 strips, then cut those in half to form 14-16 strips. The dough will be hard to cut, and when they bake they will cook themselves together anyway, but at least they’ll be easy to separate later.
Bake for 25 min. While baking, make your BBQ (if making), and prepare the grill.
When done baking, recut the ribs and brush liberally with bbq sauce. Then wrap in foil (or don’t) and grill for about 10-15 minutes on each side on medium to low heat. If not covered in foil, grill until crisp on each side and be careful not to burn. Continue to brush with gratuitous BBQ sauce. When done, slap on some more sauce and serve. Delicious.
1 c. apple cider vinegar
1/4 c. ketchup (or tomato paste + 1/2 t. garlic powder and 1/2 t. onion powder)
1 t. salt
2 T. molasses
1 t. white sugar
1 t. Cayenne pepper
1 t. ground black pepper
1 t. ground white pepper
1 t. crushed thyme
1 t. smoked chili powder (optional)
If just making sauce, mix ingredients together in a measuring cup until combined, then simmer until sauce reduces and thickens, about 20-30 minutes.