Vegan Seitan Ribs
These flavorful vegan seitan ribs offer a satisfying, chewy texture and a rich, smoky barbecue taste. They are perfect for grilling or baking and can be served as a main course or a hearty side.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 542 kcal
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
seitan
- 1.5 cupvital wheat gluten
- 0.25 cupnutritional yeast
- 1 tbspsmoked paprika
- 1 tspgarlic powder
- 1 tsponion powder
- 0.5 tspblack pepper, freshly ground
liquid
- 1 cupvegetable broth, warm
- 2 tbspsoy sauce
- 1 tspliquid smoke
- 1 tbsptomato paste
- 1 tbspolive oil
glaze
- 1 cupbarbecue sauce
Equipment
large bowl · pastry brush · measuring cups · whisk · medium bowl · measuring spoons · large pot · aluminum foil · baking sheet · steamer basket
The method
Step by step
- 1
Preheat your oven to 190°C (375°F). Prepare a steaming setup, such as a large pot with a steamer basket, and fill it with water.
About 5 min
Cook’s note: Ensure the water in the pot won't touch the bottom of the steamer basket.
- 2
In a large bowl, combine the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, and black pepper. Whisk these dry ingredients together thoroughly.
About 2 min
- 3
In a separate medium bowl, whisk together the warm vegetable broth, soy sauce, liquid smoke, tomato paste, and olive oil.
About 2 min
- 4
Pour the wet ingredients into the dry ingredients. Mix with a spoon until a shaggy dough forms, then use your hands to knead the dough for 2-3 minutes until it's cohesive and elastic.
About 5 min
Cook’s note: Do not over-knead, as this can make the seitan tough.
- 5
Divide the seitan dough into 8 equal portions. Shape each portion into a 'rib' shape, about 1-inch thick and 4-5 inches long. Wrap each seitan rib tightly in aluminum foil.
About 8 min
- 6
Place the foil-wrapped seitan ribs into the steamer basket. Cover the pot and steam for 30 minutes.
About 30 min
Cook’s note: Steaming helps the seitan develop its characteristic chewy texture.
- 7
Carefully remove the steamed seitan ribs from the foil. They will be firm to the touch.
About 3 min
Cook’s note: Be careful, as the ribs will be hot.
- 8
Arrange the seitan ribs on a baking sheet. Brush them generously with the barbecue sauce.
About 2 min
- 9
Bake for 20 minutes, then flip the ribs, brush with more barbecue sauce, and bake for another 10-15 minutes, or until caramelized and heated through.
About 35 min
Cook’s note: For an extra smoky flavor, you can finish them on a grill for a few minutes.
- 10
Serve hot and enjoy your vegan seitan ribs with your favorite sides.
Per serving
Nutrition
- Calories
- 541.5kcal
- Protein
- 77.6g
- Carbs
- 45.5g
- Fat
- 6.4g
- Fibre
- 5.5g
- Sugar
- 16.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover seitan ribs in an airtight container in the refrigerator.
Reheat in the microwave or oven until warmed through, brushing with extra barbecue sauce if desired.
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