Fall Off The Bone Vegan Ribs

If you’re looking for an amazing vegan ribs recipe, look no further. Today we’re not only going to make ribs out of seitan using vital wheat gluten, we’re going to use a bone replacement as well as utilize a special ingredient that I think might have tons of applications for other plant based meats in the future.

Dry:

• Vital Wheat Gluten
• Chickpea Flour

Wet:

• Baking Powder
• Fine Sea Salt
• MSG
• Oil
• Apple Cider Vinegar
• Soy Sauce
• Vegan Worcestershire Sauce
• Liquid Smoke
• Cannellini Beans
• Pressed Tofu (water-packed medium or firm)

Moo Glue Slurry:

• TI (Transglutaminase)
• Water

1. Combine Dry Ingredients:
   • Whisk together the vital wheat gluten and chickpea flour in a bowl.
2. Blend Wet Ingredients:
   • In a blender, mix baking powder, sea salt, MSG, oil, apple cider vinegar, soy sauce, vegan Worcestershire sauce, liquid smoke, cannellini beans, and tofu until smooth.
3. Mix and Knead:
   • Combine the wet mixture with the dry ingredients. Knead until fully combined and form into a log. Let it rest for 30 minutes.
4. Prepare the Dough:
   • Stretch the dough and divide it in half. Roll out each half according to whether you’re using rib bones or not.
5. Create Ribs:
   • For ‘bones,’ wrap long dough strips around them, securing at both ends. Apply the Moo Glue Slurry generously.
6. Bake and Simmer:
   • Bake at 350°F for 30 minutes. Then, simmer in veggie stock in the oven for 2 hours, flipping halfway and maintaining enough liquid.
7. Rest:
   • Allow the roast to rest for 8 hours in the simmering liquid.

Final Preparation:

1. Ready for Finishing:
   • Pat the ribs dry, brush with oil, and sprinkle MSG on top.
   • Bake at 350°F for 15 minutes.
   • Generously coat with BBQ sauce and bake for another 15 minutes.
   • Broil for 3 minutes, watching closely to avoid burning.
2. Serve:
   • Lightly sear with a culinary torch if desired, and slice to serve.

Can I make these ribs without vital wheat gluten?

Vital wheat gluten is essential for this recipe to mimic the texture of traditional ribs. Unfortunately, there isn’t a gluten-free substitute that would yield the same results.

What can I use instead of chickpea flour?

If you don’t have chickpea flour, you can use soy flour or another high-protein flour as a substitute. However, chickpea flour is preferred for its unique flavor and texture.

Is there an alternative to using TI (Transglutaminase) in the recipe?

TI, or Moo Glue, helps to bind and form the meaty texture of the ribs. While there’s no direct substitute, you can still make the recipe without it; just be aware that the texture might be slightly different.

Can I skip the simmering step?

The simmering step is crucial as it helps to develop the texture and infuse the ribs with moisture and flavor. Skipping it might result in a less desirable texture.

How can I store the leftover vegan ribs?

Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage.

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