Healthy Vegetarian Ribs
Who says you can’t have ribs when you go vegan? Yes, you can! Below is the most non-ribs ribs I’ve ever tried. Enjoy!
INGREDIENTS
2 cups gluten
1/3 cup nutritional yeast
2 tablespoons paprika
tablespoon salt
2 cups water
1/2 cup smooth peanut butter
1 large onion, minced
1/2 cup olive oil
2 cups barbecue sauce
DIRECTIONS
1. Inside a large bowl, stir gluten, salt, paprika, and yeast together. Add water and mix with a spoon. If your batter feels too sticky, don’t worry. It’s supposed to be that way.
2. Want ribs that are all chewy? Then skip this step. Otherwise, remove the ball from the bowl and knead it on a clean surface for a minute or two.
3. Coat the ball with peanut butter and then set it aside.
4. Heat the skillet over medium heat. Toss in onions but be careful to remove the skillet from the fire once the onions turn golden brown. Then, pour everything in the skillet over your gluten ball. Help the oil seep into the ball by poking it a few times with a fork, knife, or chopstick.
5. Once the ball is cool enough to touch, use your hands to add the onions and the oil. You’ll see that much of the oil and small pieces of gluten will come off the ball. That’s perfectly fine; just mix in whatever you can. The oil is mainly for helping the gluten absorb as much spice as possible.
6. Preheat oven to 175 degrees C or 350 degrees F.
7. Break off handfuls of dough. Shape these into strips by twisting and pulling (don’t cut or roll them out or they’ll behave more like bread and will change in texture). You want the strips to be about half an inch thick and 4 inches long. Once your strips are all ready, place them on a greased baking sheet.
8. Bake the strips for 40 minutes. Then, take off the oven and coat the strips with barbecue sauce. Bake them for 10 more minutes.
