How To Make The Absolute Best Vegan Riblets

Though I’ve mentioned this recipe before, I don’t think I could ever mention it enough. I just love it that much!

As a vegan–especially a new vegan–do you ever find yourself craving the flavors and textures of traditional barbecue ribs? Because you’re not alone! But there’s fantastic news: you can sate the craving and stay vegan while you do it.

Well, how on earth do you make vegan ribs? I hear you asking. Stick some toothpicks in a carrot or something?

Hardly, my friends! You can enjoy something just as meaty and flavorful, all thanks to the wonderful magic of seitan.

Seitan is a vegan meat replacement made from vital wheat gluten. It is extremely versatile in the flavors you can add to it, and what you can make with it! Making vegan ribs is one of countless applications.

I won’t keep you waiting. Grab your fave barbecue sauce and get cooking!

The Best Vegan Barbecue Riblets

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Kneading Time 3 minutes mins

Total Time 53 minutes mins

Course Appetizer, Main Course

Cuisine American

Servings 4 people

Equipment

• Rimmed baking sheet
• Basting brush
• Rolling Pin

Ingredients

  

• a small amount of neutral oil such as canola
• 1 cup vital wheat gluten I used Bob's Red Mill
• 2 tbsp nutritional yeast
• 1 tbsp smoked paprika
• 1 tbsp dried minced onion
• 1 tbsp garlic powder
• 2 tbsp powdered peanut butter unsweetened
• a few grinds of salt and pepper
• 3/4 cup boiling water
• 1 tsp Better Than Boullion paste Vegetable flavor
• 1 tsp Gravy Master
• 1 tbsp soy sauce I use low-sodium
• 1 cup really good barbecue sauce or more as desired

Instructions

 

• Preheat your oven to 350F. Grease your baking sheet with a small amount of neutral oil.
• In a medium bowl, whisk together the vital wheat gluten, nutritional yeast, paprika, dried minced onion, garlic powder, powdered peanut butter, salt and pepper. Set aside for a moment.
• In a smaller bowl, pour the boiling water over the boullion paste to melt it, then whisk together until completely liquefied. Add in the gravy master and soy sauce and whisk.
• Now, pour the wet ingredients into the dry and begin to stir it with a spoon. It will eventually start to form a cohesive dough. Once it does, knead it gently for 2-3 minutes. Be careful not to knead it any longer than that, or else your ribs might be a little tough.
• Roll out your rib dough on your baking sheet (a rolling pin would help with this). You'll want to end up with a nice rectangle, but make sure you don't roll it too thin. You can also use a paring knife to separate it into two smaller riblets, as well as make indentations (but don't cut through) so your individual ribs will be easier to cut later.
• Bake your ribs at 350F for 25 minutes. I usually like to flip them halfway through cooking time.
• Once your ribs are cooked, you'll want to heat up a large saute pan on medium heat (though I'm sure you could also grill them). Brush barbecue sauce on the first half of the ribs liberally, then place your ribs sauce-side down in your pan and brown for five minutes.
• While that side cooks, brush the rest of the barbecue sauce on the other side. Flip your ribs and allow them to cook for another five minutes, until nicely browned and delicious.
• Serve with more barbecue sauce if desired, and don't forget the napkins!

Notes

I love this recipe very much! Mine is, however, based off of this one: http://www.baked-in.com/2014/06/30/vegan-barbecue-ribs. I’ve made a few tweaks for mine to make it more my taste, but they deserve credit! So if you enjoy this recipe, please go and show them some love.

Keyword bbq, riblet, seitan, special occasions, vegan, vegetarian

Thanks for cooking with me! Until next time, peace 🙂

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