EAT OFF-THE-BONE VEGAN RIBS

seitan

🥗Healthier: tofu

💰Cheaper: jackfruit

Tofu is lower in calories, while jackfruit provides a similar texture.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock can be more nutritious and flavorful.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less salty.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: brown sugar

Agave provides a similar sweetness, while brown sugar is more economical.

Press a block of tofu to remove excess moisture.

In a high-speed blender, add 1 teaspoon baking powder, 1 teaspoon fine sea salt, 1 teaspoon msg, 3 tablespoons neutral oil, 1 teaspoon apple cider vinegar, 4 tablespoons soy sauce, 2 tablespoons vegan worcestershire sauce, and 1 tablespoon liquid smoke.

Open and dump in a 400 gram can of cannellini beans with liquid.

Weigh out and crumble 350 grams of pressed tofu and add it to the blender.

Blend the ingredients until completely pureed, scraping down the sides as needed.

In a bowl, combine 370 grams of vital wheat gluten and 2 tablespoons chickpea flour, whisk together.

Scoop the wet ingredients from the blender into the bowl with the dry ingredients.

Knead the wet and dry ingredients together until a dough forms.

Let the dough rest for 30 minutes to relax the gluten.

After resting, stretch the dough into a log shape, trying to keep it even in thickness.

Cut the log in half and roll out each half into ovals, no thicker than half an inch.

Oil the board before rolling to make it easier to work with.

Mock up where you want the faux bones to go, ensuring they are about half an inch apart and sticking out of the dough.

Cut long thin strips of dough and press them onto the base of the faux bones, wrapping the dough around them and tucking in the ends.

Repeat this process for all the bones, twisting the dough for texture if desired.

If you run out of room on your dough strand, start over with another strip to complete wrapping the bone.

Cut off any excess dough to create the final shape, which can be called spare ribs.

Make a slurry with 2 grams of transglutaminase and 8 grams of water.

Brush the slurry generously on the top side of the dough slab and coat each gluten-wrapped bone with it, pressing them into the dough.

Place parchment paper on top and rest heavy books on it for about an hour.

After resting, bake the ribs in the oven for 30 minutes at 350°F (175°C).

Add enough stock to the pan to cover the ribs and bake for another 2 hours at the same temperature, checking every 30 minutes to ensure there is enough stock.

At the end of this stage, the internal temperature should be above 170°F (75°C); if not, cook for another 30 minutes.

Let the ribs cool and store them in the stock overnight.

The next day, remove the ribs from the liquid and slather with oil, optionally sprinkling on 1 tablespoon of msg.

Bake the ribs for 15 minutes at 350°F (175°C).

Remove the ribs and coat generously in barbecue sauce on both sides, ensuring the presentation side is facing up.

Bake for another 15 minutes, then finish with the broiler for about 3 minutes, watching closely to prevent burning.

Use a culinary torch to caramelize any non-charred spots, especially on the bones.

Cut between the bones and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens