Glazed with a with a deliciously sticky barbecue sauce, and perfect for summer al fresco entertaining, these meaty BBQ seitan ribs are really simple to make, and practically guaranteed to keep everyone at your gathering coming back for more!
Firstly, please let me apologise for the lack of new yums recently; for the past couple of months I've been freelancing my cooking skills at Beet Bar, a vegan café here in Margate. I'm absolutely loving working there, meeting so many lovely, positive, and enthusiastic people, making new friends, and of course, putting smiles on people's faces by bringing yumsome's food to a wider audience!
Once I've gotten into my stride, and am no longer utterly pooped by the time I get home, normal service here will be resumed. Thank you all so much for your patience - you're lovely, all of you!
Oh, and in case you're wondering, this is Beet Bar. It really is as chilled as it looks, and there's even a lovely garden too!
Anyway, enough digression...
A little while ago, my friend, Fredi, emailed me to tell me that her husband had taken up the veggie mantle, and like most of us when we discover something shiny and new, was very enthusiastic, and keen to try all the things. Something he's been making a lot of, which has become firm family favourites at Chez Fredi et Dan are these meaty BBQ seitan ribs.
Since neither Fredi or Dan are bloggers, they asked me whether I'd like to share the recipe with you guys. Naturally, I’m more than happy to do so.
Somewhat coincidentally (or as a Timothy Leary would have it, an act of synchronicity), I was actually planning to share my own seitan ribs recipe soon, so when Fredi got in touch, I thought, why not include both recipes into one blog post!
Making the seitan ribs is very easy, especially if you have a food processor, it's just a case of mixing the ingredients, and letting the processor knead the dough until it's smooth and elastic. This will give the ribs a really satisfying meaty texture. (Or you can do it by hand.)
Dan simmers his seitan in veggie stock for half an hour, lets it rest overnight before pan-frying, then continuing to sauté in barbecue sauce.
I actually prefer to bake mine - not least because it means less work (yay!); once I've shaped and basted the seitan with BBQ sauce, I just bake it in the oven, then once it's done, baste a bit more with sauce, caramelise under the grill, and serve.
Both ways yield deliciously meaty BBQ seitan 'ribs', so why not try both, and see which you prefer?
Whichever method you use to cook your ribs, they are even better when finished off on an actual barbecue to give them even more of a smoky flavour.
And speaking of barbecues, my vegan sausages are also fantastic for outdoor grilling. And my burgers too.
Meaty BBQ Seitan 'Ribs'
Are...
- hearty
- sticky
- sweet n sour
- toothsome
- satisfying
- simple to make
- really, really delicious
Be sure to make lots of these meaty BBQ seitan ribs because everyone's going to love them!
Enjoy!
Have you ever had BBQ seitan 'ribs' before?
📖 Recipe
Meaty BBQ Seitan 'Ribs'
Ingredients
Wet ingredients:
- 200 ml vegetable broth
- 120 g cooked white beans
- 80 ml aquafaba
- 3 large cloves garlic
- 2 large shallots
- 2 tablespoon all-purpose soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon maple syrup
- 1 tablespoon liquid smoke
Dry ingredients:
- 150 g vital wheat gluten
- 2 tablespoon nutritional yeast flakes
- 1 tablespoon buckwheat flour
- 2 tablespoon dried onion flakes
- ¼ teaspoon ground black pepper
BBQ glaze:
- 2 tablespoon vegetable oil
- 6 cloves garlic smashed with ¼ teaspoon sea salt
- 6 tablespoon tomato purée
- 100 ml water
- 50 g palm sugar
- 2 tablespoon balsamic vinegar
- 1 tablespoon liquid smoke
- 1 tablespoon all-purpose soy sauce (or liquid aminos)
- 2 teaspoon mustard powder
- 1 teaspoon tamarind paste
- ½ teaspoon Tabasco
Instructions
- Preheat the oven to 175°C (350°F, gas mark 4), and line a 20cm x 20cm (8"x8") baking tray with non-stick parchment or a silicone mat.
- While the oven is heating, make the glaze: Heat the oil in a skillet over a medium-low heat, and gently fry the garlic for 4-5 mins, until the raw smell has gone.
- Dilute the tomato purée with the water, and whisk in the sugar, balsamic, liquid smoke, soy sauce, mustard powder, tamarind, and Tabasco.
- Add to the skillet, stir well, bring to the boil, then turn down to your hob's lowest heat, and allow to simmer until the sugar has dissolved (you may need to stir it occasionally). This should take around 5 mins. Once the glaze is done, set aside.
- Make the 'ribs' by blitzing the wet ingredients in a blender for 30 seconds or so.
- Place the dry ingredients into a large bowl, and stir.
- Add the contents of the blender to the bowl, and mix well, until all the dry ingredients have become incorporated.
- Lightly knead for five minutes or so, to activate the gluten, then stretch out the dough so that it fills the baking tray.
- Take a sharp knife and score the dough into 12 equal pieces (6 x 2) - you don't need to cut them all the way through.
- Brush the top with a some BBQ glaze, lightly cover with foil, and bake for 30-35 mins, until springy to the touch.
- Remove the baking tray from the oven, and set aside for a couple of minutes.
- Turn on the grill (broiler), and brush the grill rack with oil to prevent sticking. Remove the seitan ribs from the baking tray, brush more glaze over the top, and place under the hot grill.
- Once the top starts to caramelise, flip over, brush with more glaze, and repeat.
- When they're done, cut along the score lines, and serve immediately.
- If using a grill pan on the hob: heat the pan over a medium heat, and brush with a little vegetable oil.
- Remove the ribs from the baking tray, and brush the top with more glaze, carefully turn out onto the grill, and then brush the new topmost side with glaze. As soon as the bottom of the ribs start to caramelise, flip over, and grill the other side.
- If you're having a barbecue, you can finish the ribs off on the grill - obviously removing them from the baking tray first! Follow the instructions for using a grill pan.
Notes
- Use liquid coconut aminos if avoiding soy.
- Use chickpea flour (aka garbanzo bean flour or besan) instead of buckwheat.
- Tomato purée is also known as tomato paste.
- Use a tablespoon of smoked paprika instead of liquid smoke, if you prefer.
- If you have a food processor, fit the blade, add the dry ingredients, then the blended wet stuff, and process on high speed for 3-5 minutes, until the dough becomes elastic.
- Electric grills and panino presses work really well too, and mean you don't have to turn the ribs over!
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
📖 Recipe
Dan's Vegan BBQ 'Ribs'
Ingredients
Seitan:
- 150 g vital wheat gluten
- 100 ml hot water
- 2 tablespoon liquid coconut aminos
- 1 teaspoon Better than Bouillon 'No Chicken Base'
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- Vegan stock for simmering
- Oil for frying
BBQ sauce:
- 8 tablespoon concentrated tomato puree
- 5 tablespoon agave syrup
- 2 tablespoon Dorsetshire sauce
- 2 tablespoon coconut aminos
- 2 teaspoon smoked paprika
Optional for added heat:
- 1 teaspoon Sriracha
Instructions
- Mix the seitan ingredients together in a large bowl, and knead well until you have a springy dough, pulling it to make 'meaty' strands.
- Bring a large pan of stock to a boil, break the dough into palm-sized chunks, add to the stock, reduce the heat, and simmer for around 30 minutes.
- Remove the pan from the heat, allow the seitan to cool in the stock to room temperature, then place into an airtight container, along with enough of the stock to cover. Place in the fridge for at least five hours - preferably overnight - to firm up.
- When ready to glaze, remove the seitan from the fridge, and cut into slices.
- Heat a large skillet over a medium heat, and fry the seitan in a little oil until lightly browned on both sides.
- Add the BBQ sauce ingredients to the skillet, and stir continually, until the sauce has coated all of the seitan pieces, and is beginning to thicken.
- Serve immediately.
Notes
- If you can't get Dorsetshire Sauce, you can use vegan Worcestershire instead.
- The seitan isn't heavily-flavoured, instead it relies on the BBQ sauce for its tastiness.
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
Hanne
Hi Nico,
Congratulations!!!! Well my guy and I will just have to fly over and have a meal or ten at your little joint. It would be lovely to taste your cooking.
Funny you mention Timothy Leary He and my dad dropped acid together in the day.
xox
Jojo
Nico
That's so funny about TL and your dad! You and Hanaan totally need to come over! xx
Jasmin | VeeatCookBake
Wow this is such a great recipe. Looks so juicy. This on my list to try. And the cafe looks so cute. Sounds like you have a great time there. 🙂
Nico
Thanks so much, Jasmin! And yes, Beet Bar is a great place to work.. and eat too! xx
Angela / Only Crumbs Remain
I have to admit I've not made anything like these before Nico - but they look amazing and so 'meaty'. They definitely look perfect for this glorious weather we've been having. Congratulations on your new jog too - it's definitely the sort of place hubby & I love to eat in - such a shame we can't just pop in for lunch one day. Thankyou for sharing with #BakingCrumbs
Angela x
Jacqueline Meldrum
Still not had seitan and still not sure about it, bu that does look good Nic. Especially with that coating!
Choclette
A vegan cafe in Margate? How wonderful is that and not at all what you'd have expected after seeing the Mary Portas programme about the town. Mind you, that was a long time ago now. Really glad you're enjoying the job - lucky people I say. Those ribs look astounding and how very clever of you to make your own seitan.
Nico
I've never seen that programme, Choclette - what was it called? Margate is brilliant; lots of regeneration, and rapidly become a real art centre too. Reminds me a lot of Brighton and some parts of London. xx
Anca
Gosh, these look delicious. I haven't made seitan before, but I'm saving your recipe and I'm going to give it a go.
Nico
Excellent, Anca - I'm sure you'll love the ribs! xx
Eb Gargano | Easy Peasy Foodie
Permission to lick the screen, please? This looks incredible! And congratulations on your new job. Wish I lived a bit nearer - I'd be over in a flash to taste some Nico food IRL!! Thanks for linking up to #CookBlogShare. Eb 🙂
Nico
Permission granted, Eb.. and thank you! I wish you lived nearer too - if you ever fancy a trip to the seaside, my door is always open, and my stove always on! xx
Corina Blum
Congratulations on your new venture Nico! IT sounds so exciting and the cafe looks so relaxed and laid back too - It's exactly the type of place I'd love to take my laptop to to work if I fancied getting out of the house, and if I lived in Margate of course! Both vegan ribs recipes sound delicious but I am especially tempted by the idea of making my own seitan. I've never had it before but after seeing so many of your recipes using it, I am really starting to want to try it. Thanks for sharing with #CookOnceEatTwice too!
Nico
Thanks so much Corina! Beet Bar is really chilled out - just the kind of place we used to love to go to do our work when we lived in Thailand!
If you do make some seitan, do let me know how you get on with it. And if you need any help, just shout! xx
Michelle Frank | Flipped-Out Food
I was just thinking the other day that I hadn't heard anything from you in a while, Nico! Congratulations: what a wonderful reason to be silent for a while! This is so exciting! Carnivore confession: I had never heard of seitan before. But I am all about the challenge of sneaking a few vegetarian/vegan meals past the hubster, so I'm anxious to try this! I'm inclined to start with your recipe, but both sound delicious!
Nico
Ha ha, now you know, Michelle!
If it's any consolation, I was vegan for a couple years before I heard of seitan; but I'd had it loads of times in Chinese restaurants - I just never knew what it was called! I hope you do make the ribs... and that they are loved by your family. My sausages are really easy, and great for omnivores too. Let me know if you ever need any help with anything! xx
Jessica Cantoni
I've never tried Seitan before but I do, i'll be starting with this recipe! I was utterly fooled into thinking you were posting a meat recipe! Thought your blog had got hacked haha. Thanks for sharing to my world food linky! x
Nico
Jess, it's really cool that you had to do a double-take! I must admit that while I love that fellow vegans/plant-based peeps enjoy my recipes, they are aimed at non-vegans and those who are transitioning. My mission (if you want to give it such a grand term!) is to show people that vegan food can be truly amazing, delicious, and satisfying too.
Hope you get to make the ribs soon! xx
Monika Dabrowski
This recipe sounds super intriguing and looks amazing! I am sure it's as tasty as you say it is. Congratulations on becoming a chef! It must be nice to have an actual real-life audience for your recipes, not just a virtual one (though that's nice too!).
Nico
Thank you Monika - on both counts! You're absolutely right; I've always loved cooking for people but when it's family and friends, there's always that tiny little voice telling you that they're only saying they like your food because they love you! Working at Beet Bar though, and having strangers (some of whom have now become friends) tell me that my food is amazing is so thrilling! I get such a kick out of seeing all the empty bowls, and the satisfied smiles on my customers' faces! xx