How to Make Extra Juicy Vegan Ribs (made of Seitan)
This vegan ribs are juicy, tender and absolutely delicious!
Servings: 6 people
Equipment
- food-processor
Ingredients
ribs
- 250 g canned chickpeas (without the liquid) ((9 oz))
- 1 ½ tsp garlic powder
- 1 ½ tsp onion powder
- 1 ½ tsp smoked paprika
- 3 tbsp soy sauce
- ½ tsp salt
- 150 ml vegetable stock ((⅗ cup))
- 200 g vital wheat gluten ((7 oz))
fat layer (optional)
- 30 g vital wheat gluten
- 30 g all-purpose flour
- 60 ml water
marinade
- 2 ½ tbsp olive oil
- 1 ½ tbsp maple syrup
- 2 tsp smoked paprika
- ½ tsp salt
Instructions
- For the ribs, place all the ingredients (except vital wheat gluten) in a food-processor and blend until perfectly smooth.
- Add in vital wheat gluten and pulse for a couple of seconds until a dough is formed.
- Remove the dough from the food-processor and set on a clean working surface. Knead for 2 minutes until elastic and smooth.
- Cut the seitan into 6 same sized parts.
- Flatten each part into a 7x20 cm (3x8'') rectangle.
- To form a rib set overlap 3 rectangles and press the edges to seal, repeat with the remaining seitan to form a second set.
- (Optional) To make the fat layer on top of the ribs place the vital wheat gluten and water into a food-processor and blend until a sticky mass is formed. Apply a layer of "fat" on top of each rib set.
- Bring broth to a boil and then lower the heat to reach a gentle simmering.
- Add the ribs a simmer for 1 hour. Flip every 20 minutes.
- Once cooked, remove from broth and allow to rest for 15 minutes. Meanwhile make the "bones" and marinade.
- For the bones, peel the horseradish and cut into 5 cm long sticks. Using a knife cut 4 holes on the side of each ribs set and stick a bone into each hole.
- For the marinate mix all the ingredients into a bowl. Brush the ribs with marinade.
- Heat 1 tbsp of olive oil in a pan, add the ribs and roast on each side for 4 minutes. Serve right away.