Vegan Ribs

VEGAN RIBS:

In a large mixing bowl, combine the vital wheat gluten, nutritional yeast, chickpea flour, garlic powder, onion powder, smoked paprika, ground black pepper, dried thyme, dried rosemary, and cayenne pepper. Mix well to ensure all the dry ingredients are evenly distributed.

In a separate bowl, whisk together the tomato paste, soy sauce (or tamari), liquid smoke, olive oil, and vegetable broth until you have a smooth liquid mixture.

Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to combine everything until you have a sticky, dough-like texture.

Knead the dough for about 3-5 minutes to develop its elasticity.

On a clean surface, shape the dough into a log or rectangular shape, approximately 8 inches long and 4 inches wide.

Preheat your grill or oven to 375°F (190°C).

If using a grill: Wrap the log tightly in aluminum foil and place it on the preheated grill. Cook for about 30 minutes, turning occasionally, until the Vegan Ribs are firm and slightly charred.

If using an oven: Place the log on a baking sheet lined with parchment paper. Cover the log with aluminum foil, and bake in the preheated oven for 35-40 minutes.

BBQ GLAZE:

In a small bowl, whisk together the tomato ketchup, molasses (or maple syrup), apple cider vinegar, soy sauce (or tamari), Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and pepper.

Once the Vegan Ribs are cooked, remove them from the grill or oven and unwrap them from the foil.

Brush the BBQ Glaze generously over the Vegan Ribs, coating them thoroughly.

Place the glazed Vegan Ribs back on the grill or in the oven, and cook for an additional 10-15 minutes, or until the glaze is sticky and caramelized.