Vegetarian Ribs
Serves: 2
Eloise Gerhold
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
44
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Gluten1 cup
Nutritional Yeast2 tbsps
Paprika1 tbsp
Salt2 cups
Water1 cup
Smooth Peanut Butter1 large
Onion (minced)1 cup
Olive Oil2 cups
Barbeque SauceDirections:
1
In a large bowl, stir together the gluten, yeast, paprika and salt
2
Pour in the water all at once and quickly mix with a sturdy spoon
3
Additional water may be necessary to moisten all of the dry gluten
4
Don't worry that the ball is rather solid, it is supposed to be
5
Pour off any excess water
6
If you want your ribs chewy, leave the ball just as it is
7
If you want it slightly less chewy, remove it from the bowl and knead for 1 to 2 minutes on a clean surface
8
Return it to the bowl, and coat with smooth peanut butter
9
Set aside
10
Heat the oil in a skillet over medium heat
11
Add onion; cook and stir until golden brown
12
Remove from the heat
13
Pour the onion and oil over the ball of gluten
14
Poke a few times with a chopstick, knife or even a fork, allowing the oil to soak into the ball
15
Let cool
16
When the ball is just warm enough to be manageable, use your hands to mix the oil and onions in
17
There will be a lot of oil that will not mix in and tiny pieces of gluten that will not stay attached
18
That's okay
19
The oil mainly helps the gluten absorb the spice
20
Just mix as much as you can
21
Preheat the oven to 350 degrees F (175 degrees C)
22
Break off good sized handfuls of dough and shape them into strips by pulling and twisting
23
You want them to be about 4 inches long and 1/2 inch thick
24
Don't try cutting these, or rolling them out, as that will make them behave more like bread and change the texture appreciably
25
Place the strips on a greased baking sheet
26
Bake for 40 minutes in the preheated oven
27
Remove from the oven and coat each piece liberally with barbeque sauce
28
Return to the oven for another 10 minutes