VEGAN SPARERIBS

SERVES 14 RIBS

1 2/3 cups (200g) vital wheat gluten

2 tbsp. nutritional yeast

1 tbsp. corn starch

2 tsp. garlic powder

1 tsp. paprika

1 tsp. ground fennel seed

3/4 cup (175ml) pineapple juice

1/2 apple, grated

1/2 red onion, grated

2 tbsp. soy sauce

3 tbsp. olive oil

1 tsp. prepared mustard

EXTRAS

3/4 cup (180ml) basic barbecue sauce

2 tbsp. olive oil

NUTRITIONAL VALUES

Calories: 144kcal
Fat: 5.4g (0.7g S.Fat)
Carbs: 12.8g
Protein: 12g
Sugar: 6g
Sodium: 289mg

METHOD

Preheat the oven to 180°C/350°F

In a mixing bowl, combine the vital wheat gluten, nutritional yeast, cornstarch, garlic powder, paprika, fennel seed, pineapple juice, apple, onion, soy sauce, and 2 tablespoons olive oil. Stir with a wooden spoon first, then knead thoroughly by hand.

Spread the dough on a 9 x 13-inch (23 x 33-cm) baking sheet lined with parchment paper and press firmly with the back of a spoon. Make six cuts across the dough after cutting vertically down the middle.

Combine the remaining 1 tablespoon olive oil and mustard in a mixing bowl until smooth. Bake for 35 minutes, brushing the seitan evenly. Then set aside to cool.

Brush the spareribs evenly with the barbecue sauce and oil mixture.

Sear the brushed side for 4 minutes over direct heat, then flip the ribs and finish cooking for 10 minutes over indirect heat with the lid closed.

RECIPE NOTES

Our vegan spareribs can be kept warm for a while over low heat. Don't they serve good-sized portions?