- 1 cup vital wheat gluten
- 2 tablespoons nutritional yeast
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- Preheat your oven to 375˚F and line a baking sheet with parchment paper.
- Combine all of the dry ingredients into a large mixing bowl and whisk everything together.
- Pour the wet ingredients, except for the BBQ sauce, into the bowl and mix with a wooden spoon until a dough starts to form. Then use your hands to finish mixing. Add a Tbsp of water or vegetable stock at a time if needed if the mixture is to dry. Knead the dough for 45 seconds to 1 minute.
- Transfer to a clean surface and press the dough out into a rectangle shape about 1/2″ thick. Slice the seitan in half creating two equal pieces.
- NOTE: This step is optional but I like to do it for appearance and texture. Preheat a nonstick grill pan over medium heat and grill each half of the seitan ribs for about 3 minutes per side until griddle marks form.
- Place the grilled ribs on the prepared baking sheet, brush with BBQ sauce, and bake for 10 minutes. Flip the ribs, brush with more sauce, and bake for 10 more minutes.
- Remove from the oven and allow the ribs to set for about 5 minutes.
- Slice the ribs with a sharp knife, slather with more BBQ sauce, and enjoy!
- Serve with mashed potatoes, Hasselback potatoes, or macaroni salad.
Vital Wheat Gluten: There are no substitutes for wheat gluten. But, if you prefer a less chewy seitan use 3/4 cup of wheat gluten and 1/4 cup chickpea flour.
Soy Sauce: I prefer low-sodium soy sauce, but Bragg’s Liquid Aminos is a great option.
Rest: The texture of seitan ribs is best when allowed to rest a bit. If you serve them immediately out of the oven the ribs will be soft. Letting them rest for just a few minutes makes a big difference. I like to let the seitan sit in the fridge overnight and then reheat.
Refrigerator: vegan seitan ribs can be stored in an airtight container and kept in the fridge for up to 5 days.
Freezer: place leftover seitan ribs in a freezer-safe container and keep them in the freezer for up to 1 month.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Vegan Main Dishes
- Method: Bake, Grill
- Cuisine: Vegan
- Diet: Vegan
- Serving Size: 3 ribs
- Calories: 152
- Sugar: 0.8 g
- Sodium: 229.5 mg
- Fat: 2.4 g
- Carbohydrates: 6.6 g
- Fiber: 1.9 g
- Protein: 26.5 g
- Cholesterol: 0 mg
Keywords: vegan ribz, vegan seitan ribs, vegan bbq ribs, bbq seitan ribs, easy vegan recipes, plant-based, oil-free recipes