Indulge in the smoky, mouthwatering goodness of vegan BBQ ribs. Made with cremini mushrooms, wheat gluten powder, and a blend of flavorful spices, these meat-free ribs are a plant-based twist on a classic favorite.
Perfectly seasoned and coated in a tangy vegan BBQ sauce, these ribs offer a satisfying texture and incredible taste. This recipe is ideal for summertime barbecues with friends and family.
Serve this with a bright Mexican corn salad for a tasty meal that will easily be devoured!
Jump to:
🥘Ingredients
For exact measurements, see the printable recipe card at the bottom of this post.
- Mushrooms - cremini, button, or baby portobello
- Olive oil or vegetable oil
- Vital wheat gluten
- Paprika
- Garlic powder
- Onion powder
- Salt
- Mushroom or vegetable broth
- Peanut butter (smooth)
- Soy sauce
- Liquid smoke
- Tomato paste
- Vegan barbecue sauce (Stubb's)
🔪Instructions
Preheat the oven to 375°F/190°C and grease a 9"x13" baking dish with oil. Set aside.
In a medium skillet, add olive oil over medium heat and cook the mushrooms for 8 to 10 minutes until soft and most of the liquid has evaporated.
Add the mushrooms to a blender or food processor. Pour in the broth, peanut butter, soy sauce, liquid smoke, and tomato paste. Pulse until the mixture is combined and smooth.
Next, in a large bowl, whisk together 2 cups of vital wheat gluten, salt, garlic powder, onion powder, and salt. Save the remaining gluten for later if needed.
Add the blended mushroom mixture to the dry ingredients and mix until a dough forms. If too sticky, add more of the vital wheat gluten.
Stretch the dough into the prepared pan evenly.
Bake for 30 minutes, then remove from the oven and let it cool.
Once cool to the touch, cut the dough into small pieces in a rib shape. Then, you will "grill" them.
Heat a grill pan or outdoor grill and brush the "ribs" with olive oil before browning on both sides for 1 minute. Brush them with barbecue sauce, then cook for another 1 to 2 minutes per side until caramelized.
Serve with additional barbecue sauce for dipping.
📋 Substitutions
Don't have everything on hand but still want to make this recipe? Check out the options below for substitutions.
- Use any preferred cooking oil
- Button mushrooms or portobello mushrooms can replace cremini
- Replace wheat gluten with chickpea flour
- Use any vegan broth
- A bit of smoked paprika is a great substitute for liquid smoke
- For those with allergies, replace the peanut butter with any nut butter you prefer
📖 Variations
Want to make your ribs ab it unique? Check out the easy variations below!
- Spicy BBQ Ribs: Add a pinch of cayenne pepper or a few dashes of hot sauce to the BBQ sauce for a spicier kick.
- Sweet and Tangy BBQ Ribs: Mix in some brown sugar or maple syrup to the BBQ sauce for a sweeter flavor profile.
- Asian-Inspired BBQ Ribs: Replace the BBQ sauce with a mixture of hoisin sauce, soy sauce, and a touch of sesame oil for an Asian twist.
🥘 Storage Tips
If you want to prepare the rib mixture in advance, you can store it in the refrigerator for 1-2 days. Shape the ribs just before cooking.
Once the vegan BBQ ribs are cooked, you can store them in an airtight container in the refrigerator for up to 4-5 days.
If you want to freeze the ribs, it's best to freeze them before cooking. Wrap each rib individually in plastic wrap, place them in a freezer bag, and store them for up to 3 months. Thaw in the refrigerator before cooking.
🍽 Equipment
Check out my favorite kitchen tools below to find something new for your own kitchen needs.
👩🏽🍳Top Tip
Make sure to mix the wheat gluten and seasonings together well so everything is evenly distributed in the mixture. You can do this with a food processor or by hand.
💭 FAQs
This recipe uses a combination of mushrooms and wheat gluten. The best way to get a good texture is to press it firmly together so it stays dense.
When cooking these, you will want to make sure that you rest them before you grill or bake them. Chill for 30 minutes to help them hold their shape better. Then cook with non-stick spray or oil on the grill or baking dish.
Not all store-bought barbecue sauces are vegan. It's important to always check the ingredients list for any hidden items. Many sauces include beef or chicken bouillon. I recommend Stubb's Barbecue Sauce for a good choice in plant-based sauces.
Related
Want to make something similar to go alongside these ribs? Check out a few more favorite BBQ and grilled dishes below.
Pairing
These are perfect for those summer barbecue weekends and potlucks. Check out my favorite sides to serve with this below.
The Best Vegan BBQ Ribs
Ingredients
- ½ lb mushrooms sliced
- 4 tablespoon olive oil
- 2 ½ cups vital wheat gluten
- 2 teaspoon paprika
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 ½ cups mushroom broth
- ¼ cup dark soy sauce
- 2 tablespoon peanut butter
- 1 tablespoon tomato paste
- ⅓ tablespoon liquid smoke more or less to taste
- 1 ½ cups barbecue sauce
Instructions
- Preheat the oven to 375°F/190°C and grease a 9"x13" baking dish with oil. Set it aside.
- In a medium skillet, heat olive oil over medium heat and sauté the mushrooms until they become soft and most of the liquid evaporates, approximately 8 to 10 minutes.½ lb mushrooms, 4 tablespoon olive oil
- Transfer the cooked mushrooms to a blender or food processor. Add broth, peanut butter, soy sauce, liquid smoke, and tomato paste. Pulse until the mixture becomes smooth and well combined.1 ½ cups mushroom broth, ¼ cup dark soy sauce, 2 tablespoon peanut butter, 1 tablespoon tomato paste, ⅓ tablespoon liquid smoke
- In a large bowl, whisk together 2 cups of vital wheat gluten, salt, garlic powder, and onion powder. Reserve the remaining gluten for later use if necessary.2 ½ cups vital wheat gluten, 2 teaspoon paprika, 2 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt
- Add the blended mushroom mixture to the dry ingredients and mix until a dough forms. If the dough is too sticky, add more vital wheat gluten as needed.
- Stretch the dough evenly into the prepared baking dish.
- Bake for 30 minutes, then remove from the oven and let it cool.
- Once the dough is cool to the touch, cut it into small rib-shaped pieces.
- Heat a grill pan or outdoor grill and brush the dough "ribs" with olive oil. Grill them for approximately 1 minute on each side until they are nicely browned.
- Brush the "ribs" with barbecue sauce and continue grilling for another 1 to 2 minutes per side until they caramelize.1 ½ cups barbecue sauce
Video
Notes
- Shape the "ribs" in any shape you prefer. They can be strips, or shaped like chicken wings or drumsticks
- Make sure to not add too much wheat gluten to the dough. You want it soft but not sticky.
Nutrition
Food Safety
Food safety is a must in our kitchen as it should be in yours. Take a moment to check out the tips below and make sure you are following the best sanitizing tips for your home kitchen.
- Always sanitize countertops, cutting boards, utensils, and cookware thoroughly between each use.
- Wash your hands in warm soapy water, rubbing for at least 20 seconds before rinsing. Remember, "FROG" means friction rubs off germs.
- After serving food, allow it to cool, then place it into the refrigerator or proper storage immediately. Food should be at room temperature for no more than 2 hours for safety.
Leave a Reply