Vegan Spare Ribs - VeggieBoards
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#1 Old 09-11-2004, 02:50 PM
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Vegan Spare Ribs by Stephanie Ryan by zimngir



This recipe is suitable for a: vegetarian/vegan diet.





Ingredients:

-----------------------------------------------------

Dry:



1&1/2 cups instant gluten flour/vital gluten flour/75% gluten flour

2 tbs. nutritional yeast

1/4 tsp. garlic powder

1/4 tsp. dried minced onion



Liquid:



1/2 cup water

1/2 cup BBQ Sauce (she used Kraft)

2 tbs. Bragg's Liquid Aminos or Tamari sauce (or soy sauce)



2 tbs. Tahini or Natural Peanut Butter

1 tbs. Vegan margarine, melted (Earth Balance)



additional BBQ sauce





Instructions:

-----------------------------------------------------

Preheat oven to 400 degrees F.

Combine dry and liquid ingredients to form a soft,

elastic dough (about 30 seconds). On a cutting board form

dough into a 1/2" thick square. In a small bowl, blend Tahini or

PB with melted margarine. Spread half of mixture over dough.

Turn dough over and repeat on other side. Blend this into dough

by poking fingers deeply into dough. Cut dough into 1/2 slices about

3" long. Place ribs on greased baking sheet and bake for 10 minutes.

Turn ribs over and baste with BBQ sauce, return to oven and bake

another 5 minutes. Remove and baste other side and allow ribs to

rest 10-15 minutes before serving.





Additional comments:

-----------------------------------------------------









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#2 Old 09-13-2004, 04:20 PM
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wow

i had no idea these existed but i always kinda secretly hoped. will have to give this a try.

<sigh i wish my printer was working>

I'm singin' here to get rid of fear
Hope it disappears right here with the rain
But I know life is pain, not like a fairytale
Meaningless to pray, so just goin' on my way
~Miyavi "Torture"
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#3 Old 09-13-2004, 09:57 PM
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Thanks, that looks awesome.
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#4 Old 09-14-2004, 09:52 AM
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i spent an hour searching for this recipe last night to try it but was positive i had seen it on some other site and definitely not here!
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#5 Old 09-14-2004, 11:48 AM
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Quote:
Originally Posted by toesonthenose View Post

i spent an hour searching for this recipe last night to try it but was positive i had seen it on some other site and definitely not here!



You might have seen Bryanna Clark Grogan post a similar recipe. Hers involved fresh onions and more margarine and tahini, eg higher fat. Hers however was derived from another source and she had made it lower fat from that. So this could be a modification of the original, or a modification of Bryanna's modification of the original.



Bryanna also provided an (original) barbeque sauce recipe but I used the TJs stuff when I made it.
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#6 Old 09-14-2004, 11:52 AM
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I've used this recipe, which is very similar. I love these. They are really easy to make, and yum-yum-yummy, too!
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#7 Old 09-15-2004, 03:59 PM
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hmm i wonder which recipe is better



question... the bulk store here only has 'wheat gluten' but is that the same as 'vital wheat gluten' or 'instant gluten flour' or are they all different things? i didn't buy it yet just in case.

also what's better, tahini or peanut butter? i can get tahini at the bulk store but i'm not gonna buy it if i can just use PB, cause the leftover won't get used. but if it's better with tahini i'll suck it up and get some

I'm singin' here to get rid of fear
Hope it disappears right here with the rain
But I know life is pain, not like a fairytale
Meaningless to pray, so just goin' on my way
~Miyavi "Torture"
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#8 Old 09-15-2004, 06:49 PM
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LadyFaile, I've always used peanut butter, so I don't know if tahini would be better. But it's plenty good with peanut butter! And I'm pretty sure that "wheat gluten" and "vital wheat gluten" are the same thing.



I love the texture that these ribs get. They get crispy from baking and then chewy from the sauce. (The recipe I use calls for baking them 20 minutes before simmering in bbq sauce.) The texture reminds me of sweet & sour pork, so I'm going to try to make that out of this recipe this weekend.
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#9 Old 09-15-2004, 06:53 PM
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I have made it with both the tahini and the PB and tahini is slightly better.

Hmm, I get the Vital Wheat Gluten in boxes at Wal*mart or my local NFS.

Here is the difference

http://www.lowcarbluxury.com/gluten.html
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#10 Old 09-15-2004, 07:17 PM
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Quote:
Originally Posted by zimngir View Post


Combine dry and liquid ingredients to form a soft,

elastic dough (about 30 seconds). On a cutting board form

dough into a 1/2" thick square. In a small bowl, blend Tahini or

PB with melted margarine. Spread half of mixture over dough.

Turn dough over and repeat on other side.



So where it says combine dry and liquid ingredients, does it mean all the dry, and the liquid minus the tahini/pb and margarine? It's sort of confusing.
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#11 Old 09-15-2004, 07:36 PM
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ah says it's all the same thing, the name just changes from manufacturer to manufacturer.

thanks for the link

I'm singin' here to get rid of fear
Hope it disappears right here with the rain
But I know life is pain, not like a fairytale
Meaningless to pray, so just goin' on my way
~Miyavi "Torture"
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#12 Old 09-15-2004, 08:11 PM
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Quote:
Originally Posted by LadyFaile View Post

question... the bulk store here only has 'wheat gluten' but is that the same as 'vital wheat gluten' or 'instant gluten flour' or are they all different things? i didn't buy it yet just in case.

yeah that had confused me too.
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#13 Old 09-15-2004, 08:41 PM
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Quote:
Originally Posted by borealis View Post

So where it says combine dry and liquid ingredients, does it mean all the dry, and the liquid minus the tahini/pb and margarine? It's sort of confusing.



I changed the setup of that, it was supposed to have a space in between the rest of the ingredients so you knew that was a seperate step.

Yes, take the melted margarine and combine with the tahini/pb then rub on the seitan on both sides, as stated in recipe.
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#14 Old 09-15-2004, 08:49 PM
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every time i make anything with vital wheat gluten it turns out puffy and spongy and makes me gag. what am i doing wrong? (PLEASE say i'm doing something wrong because i hope it's not always like that-- blech)
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#15 Old 09-16-2004, 05:53 AM
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Well, what recipes are you using? I think that these have a great chewy texture.

How long do you knead the dough and how are you cooking the seitan?

Some recipes are spongier than others. I have not made a seitan I have not liked....
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#16 Old 09-17-2004, 11:58 PM
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ok, well, first off i have tried it twice, so that could be the problem right there, lol

both times it was basically mixing the gluten flour and seasonings with water, knead for about 10 minutes, let it rest for half and hour and boil it.

so as you see, i really don't know what i'm doing at all...
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#17 Old 09-18-2004, 09:55 AM
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i imagine boiling would make it pretty spongey cause it's gonna be soaking up all that water. yuck.

I'm singin' here to get rid of fear
Hope it disappears right here with the rain
But I know life is pain, not like a fairytale
Meaningless to pray, so just goin' on my way
~Miyavi "Torture"
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#18 Old 09-18-2004, 10:09 AM
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I've only made seitan from scratch once, and the instructions on the gluten box said to boil it. So you don't have to, huh? Interesting... *ponders the implications*
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#19 Old 09-18-2004, 08:52 PM
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Actually, this is the only seitan I have made that is not boiled.

If you boil it, all the recipes I have made have a vegan broth to boil it in and vegan boullion added to the seitan.
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#20 Old 11-30-2007, 10:56 AM
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I'm SO excited to try these!! Hopefully, I won't screw them up though. I'm not much of a cook and I've never even heard of gluten flour. I hope they sell it at my local grocery store. Thanks!! Peace & Love!!
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#21 Old 06-20-2008, 03:12 AM
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OMG... Looks amazing! Now that's a fantastic meal!
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