Search thousands of recipes reviewed by home cooks like you.

Vegetarian Ribs

Vegetarian Ribs

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Laura W

Laura W

These ribs may be made with some pretty odd ingredients, but they really taste great! They are not difficult to make, and are very forgiving. However, it takes a certain amount of trust to make them. Even if your mix looks and feels like a huge mistake, keep on going, and bake it. The first time I made these, I did everything wrong, and they were still delicious. Even my excessively carnivorous husband liked them. These are great comfort food, and really stick to your ribs!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 939 kcal
  • 47%
  • Fat:
  • 44.5 g
  • 69%
  • Carbs:
  • 82.9g
  • 27%
  • Protein:
  • 52.4 g
  • 105%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3297 mg
  • 132%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, stir together the gluten, yeast, paprika and salt. Pour in the water all at once and quickly mix with a sturdy spoon. Additional water may be necessary to moisten all of the dry gluten. Don't worry that the ball is rather solid, it is supposed to be. Pour off any excess water.
  2. If you want your ribs chewy, leave the ball just as it is. If you want it slightly less chewy, remove it from the bowl and knead for 1 to 2 minutes on a clean surface. Return it to the bowl, and coat with smooth peanut butter. Set aside.
  3. Heat the oil in a skillet over medium heat. Add onion; cook and stir until golden brown. Remove from the heat. Pour the onion and oil over the ball of gluten. Poke a few times with a chopstick, knife or even a fork, allowing the oil to soak into the ball. Let cool.
  4. When the ball is just warm enough to be manageable, use your hands to mix the oil and onions in. There will be a lot of oil that will not mix in and tiny pieces of gluten that will not stay attached. That's okay. The oil mainly helps the gluten absorb the spice. Just mix as much as you can.
  5. Preheat the oven to 350 degrees F (175 degrees C).
  6. Break off good sized handfuls of dough and shape them into strips by pulling and twisting. You want them to be about 4 inches long and 1/2 inch thick. Don't try cutting these, or rolling them out, as that will make them behave more like bread and change the texture appreciably. Place the strips on a greased baking sheet.
  7. Bake for 40 minutes in the preheated oven. Remove from the oven and coat each piece liberally with barbeque sauce. Return to the oven for another 10 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Scurl
84

Scurl

9/25/2007

I love these things. I just read the reviews and had to respond to a few things. You don't/can't activate nutritional yeast, it's just not that kind of yeast. You can make your own gluten easily, though slowly, by mixing half all purpose white flour, and half wheat flour into a stiff ball (for 2 cups gluten, use 4 cups flour total) nthen cover with cold water and let rest an hour. then knead until REALLY cloudy, change water let rest, etc. until kneading leaves almost clear water. tada, gluten!

Penny Foster Carey
63

Penny Foster Carey

2/17/2008

EXPERIENCED BBQ'er ...hi everyone. If you are having ANY trouble with this recipe, please contact me and I'll be glad to troubleshoot. This recipes comes from The Farm Vegetarian Cookbook and I have been making this recipe since the early 1980's and have it down pat!!!! Please write with your questions and I'll be more than happy to answer.

kwehking
47

kwehking

9/25/2007

Awesome! served this to a bunch of carnivores, vegetarians and vegans alike (check your bbq sauce carefully, could have fish in it). This is AWESOME -- these are not supposed to rise, the nutritional yeast gives flavor, and is not a leavening agent. You can get Gluten at a Health food store usually called "Wheat Gluten" or "Vital Wheat Gluten". It sometimes comes in bulk sections, or in specialty flour sections (even in our 'natural food section' of our regular grocery).

Similar recipes

ADVERTISEMENT