Vegan Ribs with Spicy Korean BBQ Sauce

Disclaimer: Recipe modified from for review purposes. Go check out her blog!



  • 3/4 cup brown sugar
  • 3/4 cup liquid aminos (or low sodium tamari/soy sauce)
  • 1/4 cup water
  • 1 TBS rice vinegar
  • 2 TBS chili paste
  • 2 TBS Gochujang (optional)
  • 2 tsp sesame oil
  • 1 tsp ground pepper
  • 1 TBS fresh ginger (minced)
  • 5 garlic cloves – minced
  • 2 TBS cornstarch

Bring everything to a boil on stovetop and then whisk in the corn starch.


  • 1 cup vital wheat gluten
  • 2 tsp chipotle powder (smoked or not)
  • 1 TBS lemon pepper
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 1 cup water
  • 2 TBS tahini
  • 2 TBS liquid aminos (or low sodium tamari/soy sauce)
  • 1-2 drops (DROPS – as this shit is STRONG) – liquid smoke (optional)


Heat the oven to 350 degrees.  Also prepare the barbecue grill!

Mix the wet ingredients (water, tahini, tamari & liquid smoke) in a small bowl.  Set aside.

In a larger bowl – mix the dry ingredients (wheat gluten & spices) and add the wet ingredients.  Mix it up until that gooey hamburger-looking stuff comes together – which happens almost instantly.

Grease a loaf pan & press the seitan into the pan.  Smooth it flat.  Bake it at 350 for about 30 minutes.  Remove from the oven & transfer the seitan to a plate & slather it with the BBQ sauce.

Place the seitan, BBQ sauce side down, onto the grill.  Slather lots more BBQ sauce on the other side.

Cook until it looks the way you like it!

As always, Enjoy!


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