The Taste of Protein Packed Vegan “Ribz”

Are you not a fan of ribs especially a vegan rib? Then this recipe will change your mind.

A good recipe for both of your dinner mates being vegan and you being not.

This recipe will help you. These vegan-friendly ribs are just as lip-smacking.

This recipe is sure to impress even the pickiest meat-eaters. A must-make on your griddle, in the oven or your outdoor grill.

This is super easy to make and also a very delicious dish for you and your family. The recipe is mouthwatering, smoky, savory and sticky, and has tender meaty texture.

It is an ultimate comforting food and it tastes just amazing, where once you have a taste of it, it will become one of your favorites.

These ribs may be vegan, but they really taste great. They are not difficult to make, and are very forgiving. It is healthy and this is great comfort food, and really stick to your ribs.

Commonly, ribs are one of those dishes that no one expected could ever be truly veganized! But then again, you’re wrong 🙂

Vegan “Ribz”

Nicole Kearsley
From "A Taste of Vegan" these RIBZ are the easiest seitan recipe I've ever made. Pairs perfectly with One Pot Mac & Cheez and Dijon & Dill Potato Salad for a 4th of July Feast!
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course, Snack
Cuisine American, Vegan
Servings 4


  • 1 cup Vital Wheat Gluten
  • 2 teaspoons Smoked Paprika
  • 2 teaspoons Nutritional Yeast
  • 2 teaspoons Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Fine Sea Salt
  • 2 tablespoons Creamy Peanut Butter, Tahini or other nut butter
  • 1 teaspoon Liquid Smoke
  • 1 tablespoon Soy Sauce
  • 1 cup BBQ Sauce plus more as needed


  • Preheat the oven to 350F. Lightly spray an 8 x 8 inch baking dish with canola oil.
  • In a large bowl, combine the vital wheat gluten, smoked paprika, nutritional yeast flakes, onion powder, garlic powder, and fine sea salt, mixing well.
  • In a bowl or measuring cup, mix together 3/4 cup cool water with the peanut butter until smooth. Add the liquid smoke and soy sauce, mixing well.
  • Add the peanut butter mixture to the dry ingredients. Stir to mix well and then knead lightly in the bowl for a minute or two.
  • Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan 90 degrees and cut those strips in half to form 16 pieces.
  • Bake the Ribz for 30 minutes – they should only be partially cooked at this point. While they're cooking, prepare your outdoor grill or grill pan.
  • Remove the Ribz from the oven, and carefully score each strip, partially cutting them to make sure that they'll pull apart easily later. Generously brush the top with barbecue sauce.
  • Take the Ribz to the grill or grill pan, and invert the whole dish onto the grill. Brush the top with more sauce.
  • Watch the Ribz closely to make sure they don't burn. When sufficiently brown and caramelized on one side, turn over and cook the other side, adding more sauce, if necessary.
  • When done, remove to a platter and cut or pull apart individual Ribz to serve.


VITAL WHEAT GLUTEN: You can rinse the wheat flour dough with water to dissolve the starch granules. In the end, you’re left with a sticky mass of protein, which you can then cook and use to make homemade vegan meat alternatives.
NO GRILL: To make this without a grill, bake it for 25 minutes without barbecue sauce. Then brush the top with a generous coating of sauce, turn the whole thing over carefully in the pan, and brush the other side with sauce. Bake for another 10-20 minutes or until the sauce has thickened and caramelized slightly but not burned. Remove from oven, cut apart, and serve. For best results when doubling the recipe, cook in two separate baking dishes.
PROTEIN: The wheat gluten is high in protein.
SERVING: These vegan ribs are great with crispy wedges! Or you could also enjoy it with my  Southwestern pasta salad.
Keyword plant based, vegan
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