These BBQ ribs are vegan, gluten-free, and healthy. They are chewy too so you get a similar experience to eating non-vegan ribs!

BBQ Ribs [Vegan, Gluten-Free]

Serves

4 big ribs

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Ingredients

  • 8 popsicle sticks or disposable wooden knives, knife bit cut off
  • 300 gram/10.6 ounces washed then shredded king oyster mushrooms, about 5 large ones (measure by weight because we all know that sizes can differ massively)
  • 2 teaspoons coconut oil
  • 1/2 teaspoon sesame oil (don't omit!)
  • 2 teaspoons sugar
  • 1/8 teaspoon ground coriander, heaping
  • 1/8 teaspoon black salt or kala namak (don't omit!)
  • 1/4 teaspoon dried sage, heaping
  • 2 teaspoons white miso (make sure it's gluten-free if you are coeliac or replace with soy-free miso if allergic to soy)
  • 2 small cloves garlic, grated finely
  • 4 tablespoons water
  • 4 teaspoons nutritional yeast
  • 2 tablespoons gram flour
  • 2 tablespoons tapioca flour
  • 2 tablespoons water
  • BBQ sauce, to brush
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Preparation

  1. Preheat the oven to 180°C/356°F and soak your popsicle sticks/disposable wooden knives in a plate with water.
  2. Grate the garlic, then shred the king oyster mushrooms. Cut off the bottom, spongy bit of your mushrooms, then shred them using a fork but don't shred the caps as we won't use those. You will probably find some more spongy bits in the middle, we won't use these either. Once that's done, pull the shreds apart with your fingers. Remember: the thinner, the more meat-like and less chewy the ribs are. As you can see in the picture, I left mine a little too thick.
  3. Heat a large pan on medium-high heat and add coconut and sesame oil. Then add your mushrooms and sprinkle the sugar, coriander, black salt, and sage over. Cook, stirring every so often until the mushroom shreds are brown and dry. Then reduce the heat a little.
  4. Drop the miso and garlic on top of the shreds and pour the 4 tablespoons of water over, then stir vigorously to break up the miso. We don't add the miso and garlic to the shreds at the start because the miso creates a film around the mushrooms making it harder to dry them out and the garlic would burn. Cook again until water has evaporated and mushroom shreds are dry. Transfer the shreds to a bowl and let cool for a few minutes.
  5. Mix the nutritional yeast, gram, and tapioca flour in a small bowl, then mix well with the shreds. Add the 2 tablespoons of water and mix. It will be a sticky mess, and that's ok. Don't try to eat it because it tastes horrible uncooked!
  6. Dry off the sticks with a paper towel. Divide the mushroom mixture into 4 pieces, flatten every piece and wrap it around 2 sticks put on top of each other. Put the ribs on baking paper on a baking sheet and stick them in the middle of the oven for 25 minutes at 180°C/356°F.
  7. Take the ribs out, brush BBQ sauce over them, and put them back into the oven for 5-10 minutes. Then take them out, brush them again with BBQ sauce and let rest for a few minutes. Enjoy!
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Notes

1 cup = 250 ml, 1 tablespoon = 15 ml and 1 teaspoon = 5 ml.

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