These meaty vegan ribs made from high-protein seitan and smothered in sweet, smoky BBQ sauce will amaze you! Cooked on the grill or baked in the oven, these barbecued seitan ribs are loved by vegans and non-vegans alike.

Vegan ribs made from seitan with BBQ sauce on them and sprinkled with parsley.

Want to save this recipe?

Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes that will satisfy your cravings!

Save Recipe

If you miss the taste of barbequed ribs, these mock ribs will satisfy your cravings! Made from meaty seitan (also known as wheat meat), these plant-based ribs even hold up to grilling.

Why make vegan ribs

Unlike many recipes for vegan ribs, which are often made from jackfruit or tempeh, these ribs have a meaty and authentic taste.

My teenage boys love the meaty texture of seitan, so I make a variety of mock meats, including vegan chicken, vegan beef, seitan pot roast, vegan steak, and seitan beef stew. However, this is one of their favorites.

Ingredients and substitutions

  • Portabella Mushrooms – for a beefy flavor and texture in your steak. You can also use baby Bellas.
  • Onion – for flavor. You can swap this for 1/2 teaspoon of onion powder.
  • Oregano – for flavor. You can use fresh or dried.
  • Garlic Powder – for flavor.
  • Onion Powder – for extra flavor.
  • Soy Sauce – for a beefy flavor. You can also use Tamari or Bragg’s Liquid Aminos.
  • Tomato Paste – for an umami flavor and red color. (You can swap it out for nutritional yeast or red wine if you want.)
  • Smoked Paprika – to give your steak a red color and a slightly smoky flavor. You can also use regular paprika and a dash of liquid smoke.
  • Liquid Smoke – for an extra smoky flavor.
  • Maple Syrup – for a bit of sweetness. (optional)
  • Vital Wheat Gluten – this is a wheat protein used as the base for seitan. This can not be substituted with any other ingredient. (I’m sorry, but this recipe can not be made gluten-free.) You can usually find it in the Bob’s Red Mill section or the specialty baking section of large grocery stores. I like to order a large bag from Amazon to make lots of seitan recipes. When you buy a large bag, the seitan comes out to only $0.33 per serving!
  • Light Olive Oil – or any neutral-flavored oil for sautéing the onions and mushrooms, and searing the steaks.
  • Vegan BBQ Sauce – you can use any barbecue sauce, but I highly recommend my homemade BBQ sauce recipe made with maple syrup.
Vegan ribs being brushed with BBQ sauce.

Helpful tools

  • A food processor is ideal, but you can also use a blender or an immersion blender to puree the onions and mushrooms with the broth.
  • A large skillet with a lid is used to simmer the steaks. You will need a pan with a well-fitting lid.
  • Large mixing bowl – to mix the seitan dough. A glass bowl is best to avoid the dough sticking to the bowl.

How to make vegan BBQ ribs

Make the seasoned seitan dough

Step 1 – Dice a small onion and sauté it in 2 tablespoons of oil for about 3-4 minutes.

Step 2 – Cut 2 cups of mushrooms into small pieces, then add them to the onions and sprinkle with 1/2 teaspoon of salt.  Sauté the mushrooms and onions for an additional 5 minutes, until tender.

Step 3 – Add 1 cup of water, 2 tablespoons of soy sauce, 2 tablespoons of tomato paste, 2 teaspoons of paprika, 2 teaspoons of liquid smoke, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder, and stir well.

Broth being added to sauteed onions and mushrooms in a frying pan.
Sauté the mushrooms and onions.
Pureed onions, mushrooms, and broth in a food processor.
Blend with broth and spices.

Step 4 – Transfer the mixture to a blender or food processor and blend until it becomes a smooth paste.

Step 5 – Transfer the mixture to a glass bowl, add 1 cup of vital wheat gluten, and mix well. Add another 1/2 cup of wheat gluten and mix again.

Step 6 – Add the final 1/4 cup of wheat gluten and knead it in with your hands until a firm dough forms and it no longer feels wet to the touch. (You may need to adjust it a little – the amount of wheat gluten needed may vary slightly depending on the amount of moisture in your onion and mushrooms.)

Seitan ribs dough mixed in a large glass bowl.
Stir in the vital wheat gluten until you have a firm dough.
A large flattened round piece of seitan dough before it has been cooked.
Flatten out the dough.

Step 7 – Flatten the gluten dough in a large circle on the countertop, about 8 inches wide and 1 ½ inches thick.

Step 8 – Fry this large round of gluten dough in 2 tbsp of oil in a large frying pan for 3 minutes on each side.  (This sears the gluten and stops it from expanding too much when you simmer it.)

Make the simmering broth.

Step 9 – Make a broth by mixing 2 1/2 cups of water, 1 tablespoon of soy sauce, 1 tablespoon of tomato paste, 1 tablespoon of maple syrup, 2 teaspoons of liquid smoke, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of salt.

A large round of seitan frying in a skillet.
Sear both sides of the flattened dough.
Broth being pour over a seared piece of seitan to make vegan ribs.
Cover with the broth mixture.

Simmer the steaks

Step 10 – Pour the broth over the seared gluten. Cover with a lid and simmer at a slow boil for 45 minutes. (Flip the gluten after 25 minutes) Check on it frequently towards the end of simmering to make sure all the liquid has not evaporated. If the liquid is low, add a few more tablespoons of water.

Step 11 – Remove the lid and allow the liquid to evaporate during the last few minutes of simmering, or drain off any excess liquid before baking.

Bake the ribs

Step 12 – Add ½ cup of BBQ sauce to the bottom of a pie dish (or a small baking dish).  Place the simmered gluten on top of the layer of BBQ sauce, and then add another 1/2 cup of BBQ sauce to the top. (I trimmed the edges so it would fit into a square baking dish. Plus it’s a yummy treat for the cook!)

Step 14 – Bake at 350°F (176 °C) for 30 minutes.  You can also grill the ribs and brush them with the BBQ sauce while grilling.

Seitan ribs in a baking dish and covered with vegan BBQ sauce after baking.
Cover with BBQ sauce and bake.
Vegan ribs being cut into strips.
Cut into strips.

Step 14 – Cut the seitan into long strips with a sharp knife about the size of ribs. (I find that a serrated knife works best.) Brush with some additional BBQ sauce if desired, and serve as you would ribs.

Pro Tips

  • You can cut the seitan in half or quarters before flipping it in the pan to make it easier to flip.
  • If you still have a lot of liquid in the pan after 40 minutes of simmering, remove the lid and allow it to simmer uncovered for the last 5 minutes.
  • If your cooking liquid becomes low while simmering, add a few more tablespoons of water to the pan.
  • A square frying pan works great if you have one to make the ribs a more uniform shape, but it’s not necessary.

What to serve with vegan ribs?

Serve your ribs with a healthy broccoli salad, kale salad, or vegan Caesar salad.

Mock ribs pair well with a side of green beans, roasted balsamic vegetables, green bean casserole, or other vegetables. I also love them with mashed potatoes, vegan twice-baked potatoes, or potato casserole for a hearty meal.

They are also great served on a roll or a bun as a rib sandwich, or simply serve them with some vegan cornbread, drop biscuits, or vegan cheddar bay biscuits.

Vegan ribs being cut on a plate with mashed potatoes and green beans.

Storage and reheating

Refrigerate: These vegan BBQ ribs will keep well in the refrigerator for 3 – 5 days in an airtight container.

Freeze: Seitan ribs freeze well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat your vegan ribs in the microwave for about 3 minutes per serving, or brush with additional BBQ sauce and bake in the oven at 350°F for about 15 minutes, or until warm.

Seitan ribs being brushed with BBQ sauce.

More seitan recipes

We love seitan in our house and make a variety of mock meats. Be sure to check out all of my seitan recipes or my seitan-making cookbook!

Seitan ribs recipe

Vegan ribs smothered in BBQ sauce on a piece of parchment paper.
Diet
High Protein Icon
Nut Free Icon
Vegan Icon
5 from 3 rating

Vegan BBQ Ribs

Yield: 6
Prep: 10 minutes
Cook: 45 minutes
Grilling time: 10 minutes
Total: 1 hour 5 minutes
Author: Monica Davis
Faux meat ribs made from seitan and seasoned to perfection. Topped with smoky BBQ sauce.
Print Leave a Review Pin Recipe

Ingredients

  • 2 tablespoons oil
  • 2 medium portabella mushrooms, (about 2 cups chopped mushrooms)
  • 1 small onion, (about 1/2 cup diced onion)
  • 1/2 teaspoon salt
  • 1 cup water
  • 2 tablespoons soy sauce, (use low-sodium if desired)
  • 2 tablespoons tomato paste
  • 2 teaspoons smoked paprika, or regular paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 3/4 cups vital wheat gluten

To sear the steaks

  • 2 tablespoons oil, (for searing the steaks)

For the broth to simmer the steaks

  • 2 1/2 cups water
  • 1 tablespoon soy sauce, (use low-sodium if desired)
  • 1 tablespoon tomato paste
  • 1 tablespoon maple syrup
  • 2 teaspoons liquid smoke
  • 1 teaspoon smoked paprika, or regular paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

To top the ribs

Equipment

Instructions
 

Make the seasoned seitan dough

  • Dice a small onion and sauté it in 2 tablespoons of oil for about 3-4 minutes.
  • Cut 2 cups of mushrooms into small pieces, then add them to the onions and sprinkle with 1/2 teaspoon of salt.  Sauté the mushrooms and onions for an additional 5 minutes, until tender.
  • Add 1 cup of water, 2 tablespoons soy sauce, 2 tablespoons tomato paste, 2 teaspoons paprika, 2 teaspoons liquid smoke, ½ tsp garlic powder, ½ tsp onion powder, and stir well.
  • Transfer the mixture to a blender or food processor and blend until it becomes a smooth paste.
  • Transfer the mixture to a glass bowl and add 1 cup of vital wheat gluten. Mix well. Add another 1/2 cup of wheat gluten and mix again.
  • Add the final 1/4 cup of wheat gluten and knead it in with your hands until a firm dough forms and it no longer feels wet to the touch. (You may need to adjust it a little – the amount of wheat gluten required may vary slightly depending on the amount of moisture in your onion and mushrooms.)
  • Flatten the gluten dough in a large circle on the countertop about 8 inches wide and 1 ½ inches thick.
  • Fry this large round of gluten dough in 2 tbsp of oil in a large frying pan for 3 minutes on each side.  (This sears the gluten and stops it from expanding too much when you simmer it.)

Make the simmering broth

  • Make a broth by mixing 2 1/2 cups of water, 1 tablespoon of soy sauce, 1 tablespoon of tomato paste, 1 tablespoon of maple syrup, 2 teaspoons of liquid smoke, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of salt.

Simmer the ribs

  • Pour the broth over the seared gluten. Cover with a lid and simmer at a slow boil for 45 minutes. (Flip the gluten after 25 minutes) Check on it frequently towards the end of simmering to make sure all the liquid has not evaporated. If the liquid is low add a few more tablespoons of water.
  • Remove the lid and allow the liquid to evaporate in the last few minutes of simmering, or drain off any excess liquid before baking.

Bake the ribs

  • Add ½ cup of BBQ sauce to the bottom of a pie dish (or a small baking dish).  Place the simmered gluten on top of the layer of BBQ sauce and then add another 1/2 cup of BBQ sauce to the top.
  • Bake at 350°F (176 °C) for 30 minutes.  You can also grill the ribs and brush them with the BBQ sauce while grilling.
  • Cut the seitan into long strips, approximately the size of ribs, using a sharp knife. (I find that a serrated knife works best.) Brush with some additional BBQ sauce if desired, and serve as you would ribs.

Notes

  • Wheat gluten is a very fine powder that can get messy. When pouring the flour into the bowl, hold it low so it doesn’t splash out or create a cloud of dust.
  • Gluten needs to be cooked; it should not be eaten raw. You know that it has cooked enough when it is firm and meat-like and no longer has a doughy texture.
  • You can cut the seitan in half or quarters before flipping it in the pan to make it easier to flip.
  • A square frying pan works great if you have one to make the ribs a more uniform shape, but it’s not necessary.
  • If you still have a lot of liquid in the pan after 40 minutes of simmering, remove the lid and allow it to simmer uncovered for the last 5 minutes.
    • If your cooking liquid becomes low while simmering, add a few more tablespoons of water to the pan.
    Serving: 8oz, Calories: 331kcal, Carbohydrates: 32g, Protein: 29g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Sodium: 1082mg, Potassium: 405mg, Fiber: 2g, Sugar: 20g, Vitamin A: 722IU, Vitamin C: 3mg, Calcium: 85mg, Iron: 3mg
    Did you make this recipe?Please leave a star rating and review below!

    📌 Be sure to follow me on Pinterest for new vegan recipes!