Baked vegan ribs
These Baked Vegan Ribs have so much smoky savoury flavour and tender meaty texture thanks to some simple and inventive preparations of chickpeas and mushrooms. Say hello to this delicious vegan barbecue ribs recipe from AfroVegan Society. Enjoy it any night of the week!
- Cooking Time: 1 hour 10 minutes
- Total Time: 1 hour 10 minutes
Ingredients
Servings:
8
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1can of chickpeas drained and rinsed
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2 tbspliquid from chickpeas
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4large portabello mushrooms very thinly sliced
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1/2 tbspmilled chia seeds
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1 tbspmiso paste (you can substitute for tamari sauce, or liquid aminos)
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1 tspOld Bay seasoning or make your own seasoning mix: celery salt, black pepper, crushed red pepper flakes, and paprika
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1 tbspsmoked paprika
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1 tspgarlic powder
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1 tsponion powder
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1/2 tspground cumin
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1/4 cupvegan barbecue sauce
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1 tbspvegan barbecue sauce extra
Instructions
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Add all seasonings, miso paste, and 1 Tbsp of barbeque sauce to a bowl and mix together until well combined.
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To create the meaty texture in the vegan ribs, line a baking sheet with parchment paper. Add thinly sliced mushrooms in an even layer and coat with about half of the seasoning mixture. Broil on high for 15-20 minutes, until most of the moisture is released and evaporated from the mushrooms and they are darkened and almost crispy on the edges. Remove from oven and set aside.
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While mushrooms are cooling, mash or chop chickpeas in a food processor until they have a flaky texture. Add to a mixing bowl along with chickpea liquid, milled chia seeds, and the remaining seasoning mixture. Mix until well combined.
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Preheat oven to 190° C (375° F). Line baking sheet with a fresh piece of parchment paper. Scoop 1/2 cup of chickpea mixture on to the parchment paper. Use a spatula to spread the chickpeas into a thin rectangular shape about 30 cm (12 inch) wide. Cover with a layer of broiled mushroom strips. Repeat the layering process until all mushrooms and chickpeas are used. The final layer should be the chickpea mixture. Use your hands or the spatula to smooth the top layer and shape the edges into clean lines. Use a wet knife into vertical strips, about 3 cm (1 1/2 inch) wide to create the “rib” sections.
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Bake for 25-30 minutes, until the surface appears dry and deep brown. Coat the surface with the remaining barbeque sauce and broil on high for 5-10 minutes until the surface begins to caramelise and the edges char slightly. Remove from oven and allow to cool for about 10 minutes before serving.
