Vegan BBQ Ribs with Seitan

Name: Vegan BBQ Ribs with Seitan
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups vital wheat gluten; 1/4 cup nutritional yeast; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 cup vegetable broth; 2 tbsp soy sauce; 1 tbsp olive oil; 1 cup BBQ sauce

Author: Tessa

Published: September 19, 2025

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The first time I brought a tray of vegan BBQ ribs to a backyard cookout, my meat-loving uncle took one bite and did a double take. “No way this isn’t pork!” he muttered through a saucy grin. That’s the magic of seitan—it shreds, it chews, and it soaks up smoky flavors just like the real deal. My secret? A killer spice rub kneaded right into the dough and a sticky-sweet BBQ glaze that caramelizes in the oven. Whether you’re vegan or just veg-curious, these plant-based ribs will make you forget all about missing meat. They’re the perfect centerpiece for summer gatherings when you want that classic BBQ experience without the heaviness. Trust me, even the skeptics at your table will be reaching for seconds.

Why You’ll Love These Vegan BBQ Ribs

These aren’t just any plant-based ribs—they’re the kind that make you do a happy dance after the first bite. Here’s why they’ll become your new BBQ staple:

Meaty magic: The combo of vital wheat gluten and nutritional yeast gives these ribs their signature chew—so satisfying, even carnivores get fooled. (My uncle still asks if I’m sure there’s no pork in them!)
Smoke show: Smoked paprika in the dough + caramelized BBQ sauce creates layers of flavor that’ll have you licking your fingers. Pro tip: add a dash of liquid smoke if you really want that firepit vibe.
Weeknight easy: Just 15 minutes of hands-on time—the steamer and oven do most of the work while you prep sides. Perfect for last-minute cookouts.
Crowd pleaser: Gluten-free? Swap the BBQ sauce. Prefer heat? Add chili flakes. These ribs are as flexible as they are delicious, guaranteed to disappear fast at potlucks.

Ingredients for Vegan BBQ Ribs

Gather these simple ingredients—they come together like magic to create ribs so meaty, you’ll swear there’s a secret butcher hiding in your kitchen. A quick note: don’t skip the smoked paprika—it’s what gives these babies their irresistible BBQ pit aroma right from the dough stage!

2 cups (240g) vital wheat gluten – Pack it lightly like flour, no need to tamp it down. This is your “meat” base, so quality matters! Bob’s Red Mill is my go-to.
1/4 cup (15g) nutritional yeast – That golden powder adds umami depth. Don’t sub regular yeast—they’re totally different beasts.
1 tsp smoked paprika – The smokier the better! If yours has been sitting in the cabinet since last summer, treat yourself to a fresh bottle.
1 tsp garlic powder + 1 tsp onion powder – The dynamic duo for savory flavor. No fresh garlic here—we want even distribution in the dough.
1 cup (240ml) vegetable broth – Use low-sodium if you’re watching salt levels. Pro tip: warm it slightly to help the gluten develop.
2 tbsp soy sauce – Or tamari for gluten-free. This adds saltiness and that rich, meaty color. I’ve even used liquid aminos in a pinch!
1 tbsp olive oil – Just enough fat to keep the ribs tender. Avocado oil works too if that’s what you’ve got.
1 cup (240ml) BBQ sauce – Here’s where you can get creative! Sweet, spicy, or smoky—your pick. My guilty pleasure? Stubbs Original. Bottled is fine, but if you’re feeling fancy, homemade takes these over the top.

See that? Nothing weird or hard-to-find. Just pantry staples that transform into something truly special. Now roll up your sleeves—we’re about to make some magic!

Equipment You’ll Need

No fancy gadgets required here—just a few kitchen basics to whip up these vegan BBQ ribs. Honestly, you probably have everything already. But let me walk you through what I use (and some clever swaps if you’re missing something).

Large mixing bowl – Big enough to really get your hands in there for kneading. My chipped blue ceramic bowl has seen hundreds of seitan batches—it’s practically family.
Steamer basket – The kind that fits inside a pot with a lid. No steamer? No problem! Rig one up with a metal colander or even a heatproof plate elevated on mason jar rings. Just make sure the ribs aren’t sitting in water.
Baking sheet – A standard half-sheet pan works great for that final saucy bake. Line it with parchment if you hate scrubbing (raises hand).
Aluminum foil – For tenting if your BBQ sauce starts getting too dark. Some like it crispy, some like it saucy—your call!
Pastry brush – For slathering on that sticky glaze. A silicone one won’t lose bristles in your sauce. In a pinch? The back of a spoon works too.

That’s it! No stand mixer, no special pans—just good old-fashioned hands-on cooking. Now let’s get to the fun part: making those ribs!

How to Make Vegan BBQ Ribs

Alright, let’s get our hands dirty—literally! Making these vegan BBQ ribs is easier than you think, but there are a few key steps that make all the difference. Follow along, and you’ll have tender, smoky ribs ready to wow your crowd in no time.

Preparing the Seitan Dough

First things first: let’s make that magical meaty dough. In your big mixing bowl, whisk together the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, and onion powder. No need to sift—just make sure there aren’t any clumps.

Now pour in the vegetable broth, soy sauce, and olive oil all at once. Here’s where the fun begins! Dive in with clean hands and start mixing. At first, it’ll look shaggy and messy—that’s normal. Keep going until it forms a rough ball, then turn it out onto a clean counter (no flour needed).

This next part is crucial: knead for a full 5 minutes like you’re mad at it. Seriously, set a timer! The dough will transform from sticky to smooth and elastic, almost like pizza dough. That gluten is working its magic, creating those perfect meaty fibers. When it springs back slowly when poked, you’re golden.

Vegan BBQ Ribs - detail 1

Shaping and Steaming the Ribs

Divide your dough into 4 equal pieces—I like to eyeball it, but you can weigh them if you’re feeling precise. Now, here’s the trick: roll each piece into a log about 6 inches long, then flatten it gently with your palms into a rib-like strip, roughly 1/2 inch thick. Don’t stress about perfection; irregular edges make them look more rustic and real!

Get your steamer basket ready with about an inch of simmering water underneath. Arrange the ribs in a single layer—they’ll puff up, so don’t overcrowd! If they’re touching, they’ll stick together like overcooked pasta. Cover with a tight lid and steam for exactly 30 minutes. Peek once halfway to ensure the water hasn’t evaporated (add more hot water if needed).

You’ll know they’re done when they’re firm to the touch and have that distinct meaty bounce. Let them cool just enough to handle—they’ll firm up more as they sit.

Baking with BBQ Sauce

Preheat your oven to 375°F (190°C) and line that baking sheet with parchment paper. Now comes the best part: the glaze! Brush each rib generously with BBQ sauce on both sides—I use about 2 tablespoons per rib. Want extra flavor? Sprinkle on some extra smoked paprika or garlic powder before baking.

Bake for 20 minutes until the sauce is sticky and caramelized around the edges. About halfway through, I like to flip them and brush on more sauce—this builds layers of flavor. Watch closely toward the end; some BBQ sugars burn easily. If they’re getting too dark too fast, tent loosely with foil.

When they come out, let them rest for 5 minutes—this helps the sauce set so it doesn’t all slide off when you slice. Then dig in while they’re still warm and juicy!

Vegan BBQ Ribs - detail 2

Tips for Perfect Vegan BBQ Ribs

After making these ribs more times than I can count (and taste-testing every possible variation), here are my foolproof tips to take them from good to “Oh my god, are you SURE these are vegan?” status:

Broil for the perfect crust: Want those irresistible crispy edges? After baking, switch your oven to broil for just 2-3 minutes—but don’t walk away! The sugars in BBQ sauce can go from caramelized to charcoal in seconds. I learned this hard way when I got distracted by my dog begging for scraps.
Let them rest like a steak: I know it’s tempting to dive right in, but give your ribs 5-10 minutes after baking. This lets the gluten relax and the sauce cling properly. When I skip this step, I always regret it—the texture turns out chewier than my old gym shoes.
Double the sauce for dipping: Make extra BBQ sauce (about 1/2 cup more) to serve on the side. The baking process dries the glaze slightly, and having that extra saucy pool for dragging each bite through? Absolute game changer. My friends now judge my ribs by how many napkins they go through.
Steam wisely: If your ribs come out a bit dense, chances are your steamer was too crowded or the water wasn’t at a steady simmer. They need room to puff up properly—think of it like giving them their own little hot tub space. I use my biggest pot and steam in batches if needed.

Bonus insider trick: Leftovers? Slice them thin the next day and crisp them up in an air fryer for killer vegan “rib” sandwiches. My lunchbox has started office envy wars thanks to this move!

Serving Suggestions

Now that you’ve got these gorgeous vegan BBQ ribs ready, let’s talk about how to make them the star of the show! I love piling them high on a platter with all the classic BBQ fixings—it’s the kind of spread that makes everyone forget they’re eating plant-based. Here’s what I always serve alongside:

Creamy coleslaw: That cool crunch is the perfect contrast to the sticky ribs. My quick version? Shredded cabbage, vegan mayo, apple cider vinegar, and a pinch of celery seed. Done in 5 minutes flat.
Cornbread muffins: Sweet, crumbly cornbread is basically a sauce sponge—essential for mopping up every last drop of BBQ goodness. Pro tip: add a can of drained corn kernels to the batter for extra texture.
Grilled corn on the cob: Throw some ears on the grill while the ribs bake. Brush with vegan butter and sprinkle with smoked paprika for that extra “backyard BBQ” vibe.
Baked beans: Because what’s ribs without beans? I doctor up canned ones with extra molasses, mustard, and sautéed onions when I’m feeling lazy (which is always).

For smaller gatherings, I’ll slice the ribs diagonally and serve them over creamy mashed potatoes with extra sauce drizzled on top—it’s like vegan comfort food heaven. And don’t forget plenty of napkins—these beauties are meant to be eaten with your hands, sauce dripping down your wrists and all!

Storing and Reheating

Okay, confession time—I rarely have leftovers because these vegan BBQ ribs disappear faster than cookies at a bake sale. But on the off chance you manage to save some (or you’re smart and make a double batch), here’s how to keep them tasting just as amazing as day one.

Fridge storage: Let the ribs cool completely, then tuck them into an airtight container with a little parchment between layers to prevent sticking. They’ll stay fresh for up to 3 days, though the texture gets slightly denser by day two—still delicious, just more “rib-stickin'” (see what I did there?).

Reheating like a pro: My favorite method is the oven—350°F for about 10 minutes with a fresh brush of BBQ sauce to revive that sticky glaze. No oven? The microwave works in a pinch (30-second bursts, covered), but expect softer texture. For maximum crispness, pop them under the broiler for 60 seconds right before serving—just watch closely!

Fun fact: The flavors actually deepen overnight as the sauce soaks in. Last week I caught my husband sneaking cold ribs straight from the fridge at midnight—that’s when you know you’ve nailed it!

Vegan BBQ Ribs FAQs

I’ve gotten so many questions about these ribs over the years—here are the ones that pop up most often. (And yes, that includes my neighbor banging on my door at 9 PM asking if she could substitute the wheat gluten!)

Can I make these gluten-free?

Oh, how I wish I could say yes! Traditional seitan relies on wheat gluten for that meaty chew, but I’ve had decent luck with a chickpea flour blend in a pinch. Mix 1 cup chickpea flour with 1/4 cup tapioca starch and 2 tbsp ground flaxseed—the texture won’t be identical, but you’ll still get tasty “ribs.” Just steam them 10 minutes longer since chickpea flour needs more time to set. Fair warning: they’ll be more tender than chewy, but slathered in BBQ sauce? Still totally crave-worthy!

Can I grill instead of bake?

I love the smoky idea, but grilling can turn these into little vegan jerky sticks if you’re not careful! If you’re dead set on grill marks, here’s my method: bake them first as directed, then give them just 2-3 minutes per side on a well-oiled, medium-hot grill to char the sauce. Keep a spray bottle handy—flare-ups happen fast with all that sugar! Personally? I stick to baking and add a drop of liquid smoke to the dough when I want that outdoor flavor without the risk.

How do I double the recipe?

Party time! Doubling is easy—just use two mixing bowls or work in batches. The only tweak? Steam the ribs in two separate layers (with a cabbage leaf or parchment between) or steam in two batches. Crowding the steamer makes them cook unevenly—I learned this the hard way at my sister’s engagement party when half the ribs were perfect and the other half were… let’s call them “dense.” Give them an extra 5 minutes of steaming time too, since more mass means longer heat penetration. Oh, and double the sauce—trust me, you’ll need it!

Got more questions? Slide into my DMs on Instagram—I’ve probably burned, undercooked, or experimented with every possible variation by now!

Nutritional Information

Let’s talk numbers—because who doesn’t love knowing they’re eating something delicious AND packed with plant-powered goodness? (Spoiler: These ribs give you 22g of protein per serving—that’s more than some beef ribs!) Just remember, these are estimates since brands vary. Here’s the breakdown per rib:

220 calories – About the same as a medium banana, but way more satisfying when you’re craving BBQ.
22g protein – Thanks to that mighty vital wheat gluten! For comparison, that’s like eating three eggs—minus the cholesterol.
28g carbs – Mostly from the BBQ sauce and gluten. Pro tip: Use a sugar-free sauce if you’re watching carbs.
3g fiber – Not too shabby for something that tastes this indulgent!
3g fat – And only 0.5g saturated. Your heart will thank you.
480mg sodium – Mostly from the soy sauce and BBQ glaze. If sodium’s a concern, use low-sodium soy sauce and go easy on the extra sauce.

Compared to pork ribs? You’re saving about 300 calories and 20g of fat per serving—while still getting that same finger-licking satisfaction. Now THAT’S what I call a win-win!

Share Your Feedback

Nothing makes me happier than seeing your versions of these vegan BBQ ribs! Over the years, I’ve gotten the sweetest messages—from college students making their first seitan to grandmas surprising their meat-and-potatoes husbands. Each photo reminds me why I fell in love with plant-based cooking in the first place.

If these ribs become a hit at your table like they did at mine, I’d be over the moon if you snapped a pic. Tag me peeling sauce off my fingers or your kids making “rib mustaches”—those messy moments are the real trophies! And hey, if you tweaked the spices or stumbled upon a genius new serving idea, spill the beans in the comments. Your creativity might just inspire someone else’s next kitchen adventure.

Funny story: Last summer, a reader sent me a shot of her dog eyeing the ribs so intently she had to share hers. Turns out even pups can’t resist that smoky aroma! Whether it’s your first time or your fiftieth, I’m cheering you on from my flour-dusted kitchen.