Vegetarian Ribs

Recipe View 5 mins In a large bowl, combine the vital wheat gluten, nutritional yeast, paprika, and salt. (Prep time: 5 minutes)

Recipe View 5 mins Pour in the water all at once and quickly mix with a sturdy spoon. Add more water, if needed, to moisten all dry ingredients. Don't worry about the solid texture. Pour off any excess water. (Mixing time: 5 minutes)

Recipe View 5 mins For chewier ribs, leave the dough as is. For a slightly softer texture, knead the dough on a clean surface for 1-2 minutes. Return to the bowl and coat with peanut butter. Set aside. (Prep time: 5 minutes)

Recipe View 10 mins Heat olive oil in a skillet over medium heat. Add the minced onion and cook until golden brown. (Cook time: 8-10 minutes)

Recipe View 15 mins Remove from heat and pour the onion and oil mixture over the gluten dough. Poke the dough several times with a chopstick, knife, or fork to allow the oil to soak in. Let cool slightly. (Cooling time: 15 minutes)

Recipe View 10 mins Preheat the oven to 350 degrees F (175 degrees C). (Preheat time: 10 minutes)

Recipe View 5 mins Once the dough is cool enough to handle, mix in the oil and onions with your hands. It's okay if the oil doesn't fully incorporate and some gluten pieces remain separate. (Mixing time: 5 minutes)

Recipe View 15 mins Break off handfuls of dough and shape them into strips about 4 inches long and 1/2 inch thick by pulling and twisting. Avoid cutting or rolling the dough, as this will alter the texture. Place the strips on a greased baking sheet. (Shaping time: 15 minutes)

Recipe View 50 mins Bake for 40 minutes in the preheated oven. Remove and generously coat each piece with barbecue sauce. Return to the oven for another 10 minutes. (Baking time: 50 minutes)