Sticky Barbeque Vegan Ribs

Want a simple recipe to whip up something meaty, zesty, and creamy? This Barbeque Vegan Ribs recipe is a culinary delight that delivers that and much more, thanks to its richness in texture and nutrients.

Ingredients

Wet Ingredients:
  • 1 Onion, chopped evenly
  • 2 Cloves Garlic, chopped evenly
  • 1 & 1/4 cups Vegetable Stock
  • 1/4 cup Dried Mushrooms
  • 1/2 cup Cooked Chickpeas
  • 1 tbs Soy Sauce
  • 1 tbs Maple Syrup
  • 3 tbs Tomato Puree
  • 1 tbs Miso
  • 2 tsp Liquid Smoke
  • 1/4 tsp Sea Salt
  • 1/4 tsp Pepper
  • 3 tsp Smoked Paprika
  • 1 tsp Fennel Seeds
  • 1/4 tsp Pepper
  • 1 tsp All Spice
  • 1 tbs Dried Chili Flakes
Dry Ingredients:
  • 2 ¼ cups Vital Wheat Gluten
  • 1/4 cup Gram (Chickpea) Flour
BBQ Sauce:
  • 1 cup Tomato Ketchup
  • 3 tbs English Mustard
  • 5 tbs Balsamic Vinegar
  • 1 tbs Soy Sauce
  • 2 drops Liquid Smoke
  • 1 cup Franklin & Sons  Cola
  • 1 tsp Cumin
  • 3 tbs Coconut Sugar
  • 1 tsp Garlic Powder
  • 1 tsp All spice
  • Salt & Pepper

Related Article: The Top 3 Plant-Based Burger Recipes

Creamy Mash:
  • 4 Maris Piper Potatoes
  • 1 tbs Olive Oil
  • Pinch Seasoning
  • 3/4  cup Oat Milk
  • 3 tbs Nutritional Yeast
  • Chopped Chives

Directions:

  1. Toss all the wet ingredients inside a blender’s cup and whip them in the blender.
  2. Secondly, Mix the blended wet ingredients with the dry ingredients and knead the dough for about 10 minutes to achieve a consistent meaty texture.
  3. Particularly, Use a rolling kneader to flatten out the dough, and cut it into two.
  4. Next, toss all the BBQ sauce ingredients into a small mixing bowl and stir properly.
  5. Thereafter, Preheat your grill pan for a few minute and add a few drops of smoked olive oil (or any oil of your choice).
  6. Then coat one side of the half dough with the BBQ sauce, and then mount it on the grill pan, let it sear for about 3 minutes, then coat the other side and flip it to grill. Remove into a baking pan, and then repeat for the other half.
  7. And again, coat the sautéed dough with the BBQ sauce, top with the bay leaf and the chives, and then bake at 160°C for two hours, flipping it halfway through.
  8. In the meanwhile, cube your Maris Piper potatoes, add a pinch of salt, then cook till they soften.
  9. Remove from heat, drain, then set aside to steam dry.
  10. Mash the Maris Piper potatoes, then add ¾ cup of almond milk, nutritional yeast, a pinch of salt and pepper, some drops of smoked olive oil, and some chopped chives, and mix.
  11. Next, add the Maris Piper potatoes into a small pan of boiling water, cook for a bit, then remove from the pan and drain.
  12. In overall, remove the dough from the oven, place the marsh up inside a small pot and sprinkle with some chopped chives, and serve with the Maris Piper potatoes and slices of the dough (you can top with some more BBQ sauce to enhance the taste).
  13. Surely now, you will enjoy your Barbeque Vegan Ribs!