Best Vegan Ribs Recipe (2024)

FAQs

What are vegan ribs made from? ›

Vegan BBQ Ribs are made using Seitan. It's often called “wheat meat.” Seitan is fairly bland and tasteless on its own. But, when spices like onion powder and soy sauce are added it becomes a very savory and meaty dish.

Select a lean rib and cut off the visible fat. We like our ribs lean, tender, and beautiful. Cook them low and slow. Two pounds or less will take 4 1/2 hours at 225 degrees F.

Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor. According to Elizabeth, you don't need a charcoal grill to achieve deliciously-barbequed ribs.

Both seitan and tofu are plant-based proteins. However, while seitan is an excellent plant-based protein alternative, tofu is a complete protein (seitan lacks the amino acid lysine). Unseasoned tofu is typically lower in sodium than store-bought seitan, which can be processed with salt, sugar or other flavors added.

Is Seitan Healthy? In many ways, yes, seitan is quite a healthy option. The seitan nutrition facts are hard to argue with: notable amounts of protein, iron, calcium, selenium, phosphorus, and B vitamins. This combination of macro- and micronutrients can result in some pretty impressive health benefits.

Using a dry rub creates a savory, crispy crust and enhances the flavor of the meat without adding additional moisture. It's great for grilling ribs or other meat you have to cook quickly or on meats that don't easily tenderize.

You may, if desired, spritz or mop your ribs while smoking with a liquid of your choice. Apple juice or cider, butter, Dr. Pepper, apple cider vinegar, beer… there are plenty of options.

If you plan to smoke or grill your ribs, this is truly an important step and will ensure a much juicier finished product. Competition-style ribs are most often wrapped with butter, honey, brown sugar, apple juice or a type of vinegar sauce.

My favourite choice for spritzing meat is a mix of apple cider vinegar and water as it helps balance fatty cuts of meat, add moisture, and inject flavour. Avoid spritzing too often as it will increase your cooking time.

Marinate the ribs overnight.

Combine the brown sugar, vinegar, lemon zest, garlic, salt, paprika, black pepper, and allspice in a medium bowl. Rub all over both sides of the ribs. Cover and refrigerate overnight.

How long do you let ribs soak in vinegar? ›

Pour distilled white vinegar and 1/2 the beer, or enough to cover ribs, into the pan. Cover pan, and marinate ribs in the refrigerator 8 hours, or overnight. Prepare an outdoor grill for indirect, medium heat, and lightly oil grate.

The taste is meaty with a subtle smokiness and very little trace of the soy in the ingredients. Without the marinade, there isn't much flavour, but you wouldn't eat ribs without marinating them or adding a spice rub. After all, as we vegans always say – it's not the meat that tastes good, it's what you flavour it with!

Back by Popular Demand: MorningStar Farms Riblets Return to Retail Spring 2024. After disappearing from store shelves in 2018, the customer favorite is back to stay. After disappearing from store shelves in 2018, the customer favorite is back to stay.

The Ingredients and Substitutes

Vital wheat gluten: This makes up the base of the vegan meat substitute. You can't replace it. Water: For more flavor, use vegan beef broth or vegetable broth. Seasonings: You'll need onion powder, garlic powder, and nutritional yeast for a savory, umami flavor.

Aptly nicknamed "wheat meat," seitan (pronounced SAY-tan) is made from gluten, the stringy protein that gives dough its stretchy texture. When starch is removed from the dough so that only the gluten is left — voila, you've got seitan!

In 1962, wheat gluten was sold as seitan in Japan by Marushima Shoyu K.K. It was imported to the West in 1969 by the American company Erewhon. The etymology of seitan is uncertain, but it is believed to come from combining the characters 生 (sei, "fresh, raw") and 蛋 (tan, from 蛋白 (tanpaku, "protein")).