If you’re looking for an amazing vegan ribs recipe, look no further. Today we’re not only going to make ribs out of seitan using vital wheat gluten, we’re going to use a bone replacement as well as utilize a special ingredient that I think might have tons of applications for other plant based meats in the future.
COME HANG OUT:
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GEAR:
Moo Glue (AKA T.I.): https://amzn.to/3ksVolA
Faux Bones: https://www.fauxbones.net/
Sugar Cane Sticks that can also be used as “bones:” https://amzn.to/3vtSDXK
Vitamix these things last FOREVER (updated model): https://amzn.to/3sh6PQv
Culinary Torch: https://amzn.to/3AzgwN5
Gas for torch: https://amzn.to/3lWpOi4
Chef’s knife: https://amzn.to/3jMvCIl
(Above are affiliate links)
SPECIAL THANKS:
@Modernist_Pantry for gifting the Moo Glue, FauxBones.net for gifting the wooden bones, @PizzaisLovely as I adapted this from their 10k chicken recipe, and Robert Corridoni for the all the help during the development process.
RECIPE:
Dry:
370g Vital Wheat Gluten
2 T Chickpea Flour
Wet:
1 tsp Baking Powder
1 tsp Fine Sea Salt
1 tsp MSG
3 Tbsp Oil
1 tsp Apple Cider Vinegar
4 Tbsp Soy Sauce
2 Tbsp Vegan Worcestershire Sauce
1 Tbsp Liquid Smoke
400-425g can Cannellini beans
350g Pressed Tofu*
*water packed medium or firm
Moo Glue Slurry:
2g TI
8g Water
Method:
Whisk together the dry ingredients in a bowl
Blend together wet ingredients
Combine the wet into the dry
Knead until 100% combined and form into a log
Rest for 30 min
Stretch dough then cut in half
If using the bones, roll one side out into the size of a rack of ribs and the other into a long shape. If needed rest for as much time as you need to be able to roll the doughs out
If no bone, roll the other sides out into a rack of rib shape and skip to the baking step, cooking them separately cook them separately.
Cut strips long ways off one of the doughs and use the long strips to roll them around the bones tucking in both ends
Make TI slurry by whisking together 2g TI and 8g water
Coat the rack of rib shaped side generously with the slurry
Coat each of the gluten wrapped rib bones in the slurry and place them on the slurried part of the rib dough, nestling them next to each other
After all ribs have been placed, cover with parchment paper weighted down with books or something heavy and rest for at least an hour.
After resting, take off the books and parchment paper, add to baking pan and bake at 350F for 30 minutes
After baking, simmer in veggie stock in the oven for 2 hours at 350 degrees flipping halfway through and checking every ~30 minutes to ensure that there is enough liquid. At the end of the baking, your the roast should be at a temperature greater than 170F in the middle.
Rest for 8 hours in simmer liquid
Final Prep:
Pat dry
Brush with oil
Sprinkle MSG on top, about a Tbsp
Bake at 350F for 15 min
Take out and coat generously with BBQ on both sides
Bake again for 15 min
Broil for 3 watching it carefully the whole time, BBQ sauce can burn quickly due to the sugar. Take out once you have a nice light brown char on the top.
Lightly sear with culinary torch if desired, cut as close to in between the bones as you can, and serve!
Stock Footage, Sound Effects, & Images:
All sound effects from freesound.org/
Video by Andrew Seto: https://www.pexels.com/video/fireworks-display-in-the-sky-at-night-5620687/
Video by Taryn Elliott: https://www.pexels.com/video/a-modern-bedroom-with-wooden-drawers-on-the-side-9583996/
Video by Zlatin Georgiev: https://www.pexels.com/video/a-pod-of-dolphins-hunting-sardines-5607991/
Photo by mali maeder from Pexels: https://www.pexels.com/photo/yellow-corn-547263/
Photo by Nataliya Vaitkevich: https://www.pexels.com/photo/white-cheese-on-brown-wooden-chopping-board-5377332/
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