Best vegan ribs bold (Printable Version)

Smoky vegan ribs featuring shredded jackfruit, seitan, and a rich barbecue glaze for a hearty plant-based delight.

# Ingredients Required:

→ Dry ingredients

01 - 295 grams vital wheat gluten
02 - 2 tablespoons Orrington Farms Vegan Beef Flavored Powder or mushroom powder
03 - 33 grams nutritional yeast
04 - 4 teaspoons smoked paprika
05 - 2 teaspoons onion powder
06 - 1.5 teaspoons garlic powder
07 - 0.75 teaspoon cayenne pepper
08 - 0.5 teaspoon black pepper

→ Wet ingredients

09 - 1 can (567 grams) young jackfruit in brine, optional
10 - 1 small onion, chopped
11 - 170 grams baby bella or white button mushrooms, sliced, optional
12 - 5 cloves garlic, minced
13 - 355 milliliters barbecue sauce, divided
14 - 180 milliliters water
15 - 60 milliliters unsalted smooth almond butter or 2 tablespoons oil
16 - 60 milliliters maple syrup
17 - 2.5 teaspoons liquid smoke
18 - 1 tablespoon plus 2 teaspoons soy sauce

# Guide to Cooking:

01 - Preheat the oven to 175°C. Lightly oil a 23x33 cm casserole dish.
02 - Combine all dry ingredients in a large bowl and whisk thoroughly to incorporate the spices evenly.
03 - If using jackfruit, drain and place on a lint-free towel. Squeeze to remove brine. Separate stringy flesh from seeds and tough parts, discarding the latter, then shred thoroughly to yield approximately 200 grams.
04 - Add shredded jackfruit to the dry mixture and toss to coat evenly. Set aside.
05 - Heat a large sauté pan over medium heat and cook onion and mushrooms until moisture evaporates, about 7 minutes. Add garlic, cook 1 minute, then remove from heat.
06 - In a blender, combine sautéed vegetables, 120 milliliters barbecue sauce, water, almond butter, maple syrup, liquid smoke, and soy sauce; blend until smooth.
07 - Pour blended mixture into dry ingredients and stir until combined. Knead the seitan dough for approximately 1 minute until slightly soft and moist.
08 - Press dough evenly into prepared casserole dish. Score into 16–20 ribs depending on preferred width. Bake uncovered for 20 minutes.
09 - Remove from oven, brush with 120 milliliters barbecue sauce, then bake for an additional 25 minutes.
10 - Carefully flip ribs in sections using a spatula. Brush with remaining 120 milliliters barbecue sauce and bake 10–15 minutes until hot and sticky.
11 - Allow ribs to rest in the pan for at least 30 minutes to firm up. For best results, cool completely, refrigerate overnight, and reheat before serving.

# Extra Suggestions:

01 - For a mushroom-free version, omit mushrooms. The vegan beef flavored powder can be substituted with mushroom powder or a homemade blend.

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