These delicious homemade vegan seitan ribs are the perfect any bbq. It’s fun to make your own seitan and easy to do with wheat gluten flour.
I’m really excited to give you a sneak peek into Miyoko Schinner’s new book, The Homemade Vegan Pantry. We loved her seitan ribs recipe at our house! (Disclaimer: I organized the blog tour for The Homemade Vegan Pantry and received a complimentary copy of the book. However, I was not paid to write this post and all the opinions are truly my own.)
How Do I Make Seitan Ribs?
There are a few steps, so it’s a great weekend project. First you mix the seitan dough in your food processor. Second you cut and shape it into 4 long pieces and brown it in a large saute pan.
If the saute pan is large enough, and can go into the oven, you can then cover with BBQ sauce and bake for 90 minutes, until the sauce thickens and the seitan cooks. After that cools enough to cut it, cut into smaller strips and saute in a little more BBQ sauce.
What is Vital Wheat Gluten Flour?
Vital wheat gluten is a flour that’s all gluten and no fiber. In the old days people would make a dough with whole wheat flour and wash off the fiber until the gluten was left, but with the flour you can have seitan in no time.
Where Can I Get Vital Wheat Gluten Four?
You can find it in most health food stores, some Walmarts, and even some traditional groceries in or near the flour section. You can also buy Vital Wheat Gluten Flour on Amazon.
Can I Make Homemade Seitan Ribs Gluten-Free?
Unfortunately, you can’t make this recipe gluten-free because it’s mostly gluten.
Can I Freeze Homemade Vegan Unribs?
Unless you’re feeding a crowd you will have enough in the freezer to have them for 2 future dinners too. Trust me, it’s time well spent. I want to try the same recipe with a Thai saute sauce and then maybe a Korean BBQ sauce.
Miyoko’s book is full of my favorite kind of recipes – staples. There are condiments like vegan oyster sauce, vegan fish sauce and everyday vegan necessities like mayo, dressings, and jams.
It also includes vegan subs for milk, cream, butter, and cheese. There are DIY stocks for every soup, homemade tofu, tempeh and various types of seitan. Learn to make your own pasta, pasta sauces, breads, baking mixes, and so much more.
There’s a little something for everyone in this book and I encourage you to at least take a peek on Amazon or flip through it at your local store. It’s a beautiful book with recipes that will have you making all your favorite staples from scratch.
More Seitan Recipes
Easy Air Fryer Seitan Vegan Riblets is my most made seitan recipe and it’s super easy. Use some of the leftover from this recipe to make Seitan Chimichurri Tacos or Sweet-and-Sour Stir-Fried Vegetables with Seitan.
Unribs from The Homemade Vegan Pantry
- 1/4 cup soy sauce
- 3 tablespoons nutritional yeast
- 2 tablespoons smooth peanut butter
- 2 tablespoons tomato paste
- 1 tablespoon white chickpea, or red miso
- 4 cloves garlic
- 1 1/4 cups water
- 2 1/2 cups vital wheat gluten flour , plus extra 1/2 cup if needed
- Oil for cooking (optional)
- 4 cups bbq sauce Miyoko has a recipe for Zippy Barbecue Sauce in the book as well
- 2 cups water
- In a food processor or blender, combine the soy sauce, nutritional yeast, peanut butter, tomato paste, miso, garlic, and water and process until a smooth and creamy slurry is created.
- If you are using a food processor, just keep everything in there; if using a blender, pour it out into a large mixing bowl. Add 21⁄2 cups of the gluten to the slurry and mix well, either using the food processor or by hand in the bowl.
- If you’re using a food processor, keep pulsing to knead the dough, adding a little more gluten flour as necessary to form a stiff dough (the more gluten you add, the chewier your ribs will be, so you can control how tender or chewy you want them). It may form one ball in the center or break up into little beads; if the latter happens, all you have to do is push it together with your hands. If you’re mixing it by hand, knead it in the bowl for several minutes until it becomes smooth.
- Roll the dough into a log about 6 inches long. Slice the log lengthwise into four “steaks” about 3⁄4 inch thick. Now here’s one of the places where you get to decide whether or not to use oil, and how much. Heat a skillet over medium-low heat—if you’re going for oil-free, make sure that it is nonstick. If you’re using oil, add a couple of tablespoons to the skillet and let it get hot. Add the steaks and cook until browned on both sides. They will rise and puff a little.
- Preheat the oven to 350°F. If your skillet is ovenproof, you can just leave the steaks in the pan. If not, transfer them to a baking dish. Mix 11⁄2 cups of the barbecue sauce with the water. Pour the diluted sauce over the steaks in the pan and cover with a
- lid or aluminum foil. Bake the ribs for 75 to 90 minutes, until the sauce has reduced and just barely coats them and the steaks are chewy and cooked through. They will be relatively tender while hot but will deflate slightly and become chewier as they cool, so fear not if they seem too soft right out of the oven.
- Let them cool until they can be handled without burning your fingers. Then slice each steak lengthwise into “ribs” about 1⁄3 to 1⁄2 inch thick. Heat the skillet over medium-low heat. You’re going to sauté the individual ribs once more to brown or even blacken them on both sides. Once again, you can choose to oil or not to oil. If you like your ribs on the greasy side, you’ll want to use a good 4 to 6 tablespoons of oil to sauté them. Or you can just use a dry nonstick skillet. Cook them all until nicely dark on both sides (I like them almost black). Then toss them with the remaining 2 to 21⁄2 cups barbecue sauce. Now you can dig in. Or wait until the next day, when they will have deepened in flavor and become even chewier. To reheat, just throw them in the oven or on the grill, or eat them cold with some potato salad—yum! Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 6 months.