Vegan Barbecue Ribz
These ribs are cheap and easy to make. They look like the real thing, and are high in protein. We devour these savory, sauce-covered spare ribs as often as we can. Totally animal-free and you'll get rich, smoky barbecue taste.
- 2/3 cup of water
- 2 Tbsp soy butter
- 3 Tbsp peanut butter
- 8 Tbsp wheat gluten
- 7 Tbsp nutritional yeast
- 9 Tbsp whole wheat flour
- 1 cup BBQ sauce
- spices to taste (onion powder, garlic powder, paprika, etc)
- Preheat oven to 350 degrees F.
- Heat soy butter and add the peanut butter, mixing it so that it's consistent throughout.
- Mix the wheat gluten, nutritional yeast, wheat flower and spices in a dry bowl. Add the water and knead until almost all of the dry powder is absorbed. Do not over-knead. This dough is really sticky.
- Form the dough into a flat shape about one-half inch thick. Add one-half of the peanut butter mixture to the top of the flattened dough. Use your fingers to poke the peanut butter mixture deeply into the dough. Do this for about 30 seconds. Turn the dough over and pour the remaining half of the peanut butter mixture onto the dough, again using your fingers to poke into the dough.
- Use a pizza cutter to cut one-half inch strips of dough. Make them as long or as short as you like them. Lay out on a lightly oiled baking pan. Bake for about 10 minutes.
- After 10 minutes, use a spatula to turn the "ribs" over. Spoon or brush on BBQ sauce and return to the oven.
- Bake for another 5 minutes. Remove and turn the ribs over again. Spoon or brush on some more BBQ sauce.
- Bake for another 5 minutes. Remove and enjoy your hot, sweet and sticky "ribz!"
- Makes enough for four.
Wheat gluten is high in protein (80% by weight, I think), so combined with whole wheat flour, this dish can offer up quite a bit of protein in one meal. I'm not a nutritionist, but I believe this to be correct. Someday, I'd like to plug this recipe into one of those fancy recipe software programs and view the nutritional analysis.