Monday, February 11, 2013

Vegan Asian BBQ Spare Ribs

Vegan Asian BBQ Ribs
Chinese food is my ultimate comfort food and I think a lot of people feel the same way. Even if it is a late night craving, treat, or quick dinner decision...we love it and sometime wonder why we don't make it for ourselves from time to time. The problem is a lot of places don't have vegan friendly meat items on the menu. And WAY back in the day I have to admit one of my favorites was this very dish. So I thought to myself...why not make it?! So that's just what I did! With a little day project and a few tricks, I concocted a lovely rendition of a familiar but vegan friendly favorite that will satisfy anyone's craving for a Chinese night. Plus plenty of leftovers to boot but you won't have to call anyone or tip a delivery guy with this recipe! Enjoy!


BBQ Sauce (Makes extra)
1 cup ketchup
1 large garlic clove, chunked up
1 Tablespoon Vegan Worcestershire sauce
1 Tablespoon Dijon mustard (Grey Poupon)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon onion powder
1/2 cup brown sugar
1/2 cup balsamic vinegar
2 Tablespoons rice wine vinegar
1/4 cup molasses
2 Tablespoons agave
2 Tablespoons maple syrup
1/2 cup soy sauce
1/2 Tablespoon liquid smoke
2 teaspoons freshly ginger
1 Tablespoon sweet paprika
1/8 teaspoon hot pepper flakes
1 teaspoon cilantro
1 long stem of green onion chunked up

Asian BBQ Spice Rub (Makes extra)
1/4 cup brown sugar
2 Tablespoons smoked paprika
1 teaspoon garlic
1 teaspoon cilantro leaves
1 Tablespoons Kosher salt
1 1/2 teaspoons ground black pepper
1/2 teaspoon powdered ginger
1 Tablespoon dried parsley

Seitan Spare Ribs
2 cups vital wheat gluten
3 Tbs. dried onion powder
3 Tbs. dried garlic powder
¼ cup nutritional yeast
½ tsp. ground black pepper
2 cups water (Hot)
¼ cup hummus (plain)
¼ cup low-sodium soy sauce
2 tsp. liquid smoke

For Baking & Serving
1/4 cup Asian BBQ Sauce to spread on ribs for baking
1/2 to 1 Tbsp Toasted Sesame Seeds for sprinkling on top of ribs
2 Tbsp chopped green onions for garnish after the ribs come out of the oven


BBQ Sauce

Put all ingredients, and cook on low to medium heat for 1 hours, stirring every 15 to 20 minutes. Once done, with a slotted spoon strain out the garlic and green onion pieces. Pour into a large enough container and chill for dinner.

For the Asian Rub

In a small bowl, combine the ingredients for the spice rub. Mix well and set aside.

Seitan Spare Ribs

Preheat the oven to 350 degrees.

In a Kitchen-Aid Mixture, combine all the Ingredients (except the water) for the seitan and mix well lightly for 1 to 2 minutes. After the light mixing, add in the water slowly. Knead the dough lightly until everything is combined and the dough feels elastic (scrap down and around as needed). This could take anywhere from 3 to 5 minutes.

Grease or spray a baking dish. Add the dough to the baking dish, flattening it and stretching it out to fit the dish. Cut the dough into 8 strips and then in half to make 16 ribs. (if you want the ribs thin, this is enough dough to fill baking sheets. If you want them thick, than there it enough for that as well).

Top the dough with the spice rub and rub it is to coat it around (as much as you want). Bake the seitan for 40 to 50 minutes or until the seitan has a sturdy texture to it but not over baked and too crunchy on thick on top (thinner ribs will cook faster and get crispy quicker). Remove the dish from the oven, re-cut the strips and carefully remove them from the baking dish. Remove from the baking dish and transfer to a cookie sheet.

Increase the oven to 400 degrees

Slather the ribs with you Homemade Asian BBQ sauce and lay them on a baking sheet, sprinkle with a bit of toasted sesame seeds. Put the ribs back in the oven for just about 10 minutes so the sauce can get a bit sticky and glazed. Remove from the oven and place on a platter and serve with your favorite sides. Enjoy!


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