Vegetarian Ribs

Vegetarian Ribs

73
Laura W 6

"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!"
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Ingredients

1 h 20 m servings 939 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

73
  1. 86 Ratings

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Most helpful positive review

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...

Most helpful critical review

I haven't eaten meat in eleven years, and ribs are the only thing I miss. I happen to be very forgiving of any vegetarian "meat" substitutes; because it's been so long, I can hardly tell anymor...

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...

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...

This is a good recipe ingredient wise, but the instructions make it more complicated than necessary. Try this instead - mix all ingredients in a large bowl, except the wheat gluten, till smooth....

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 nutri...

These were very tasty. I notice that the recipe has been edited since the last time I made these, the water being reduced to 2 cups. I added onion powder to the dry mix and used Bragg's Liquid ...

Great flavor! I followed this recipe to a "T", but I did have some issues with my gluten dough. I think the water really should be cut down to 2 cups, instead of 3 cups. My dough was very wet...

I haven't eaten meat in eleven years, and ribs are the only thing I miss. I happen to be very forgiving of any vegetarian "meat" substitutes; because it's been so long, I can hardly tell anymor...

Just made my first batch. As others have suggested the recipe needs tweeking to make it simpler. 1. Saute onions in 1/4 c oil. 2. Add all spices, seasonings and PB to cooked onions. 3. I also ad...

My children absolutely loved these even though they looked nothing like they were supposed to. I think a few more details in the recipe would have made this easier e.g. the recipe probably shou...