Vegan Honey BBQ Ribz


  • 4 teaspoon 20 ml extra-virgin olive oil, divided
  • 2 cups quartered white mushroom caps
  • 2 cups vital wheat gluten
  • 2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup mushroom broth
  • ¼ cup low sodium soy sauce
  • 3 tablespoon peanut butter or any nut butter, including tahini
  • 2 tablespoon hickory flavored liquid smoke
  • 2 tablespoon vegan Worcestershire sauce
  • 2 tablespoon tomato paste
  • 1 tablespoon roasted beet or beet juice

For the BBQ Sauce

  • ½ cup ml ketchup
  • 1 tablespoon Dijon mustard
  • 2 tablespoon Bee Free Honey
  • 2 teaspoon apple cider vinegar
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ¼ teaspoon ground sea salt
  • ¼ teaspoon grund black pepper


  1. Preheat the oven to 350°F (;) and oil a 9 x 9 inch (23 x 23 cm) baking pan.
  2. In a skillet, heat olive oil on medium-high. Add mushrooms and cook until soft, about 5 minutes.
  3. Combine the wheat gluten, onion powder, garlic powder, paprika, salt and pepper in a mixing dish.Whisk until completely combined.
  4. To make the dough, mix the mushrooms, broth, soy sauce, peanut butter, liquid smoke, Worcestershire sauce, tomato paste and beet in a food processor or high powered blender until smooth. Pour this mushroom mixture into the wheat gluten mixture and stir until it forms a soft and stretchy dough. If needed wetness-wise , add more vital wheat gluten to achieve desired consistency . Then evenly spread batter in pan and bake for 30 minutes.
  5. In a small mixing dish, combine the ketchup, mustard, bee free honee, apple cider vinegar, paprika, chili powder, cumin, salt and pepper. Layer the sauce on both sides of the ribs.
  6. Preheat a grill pan or skillet on medium-high heat and add the remaining teaspoon of olive oil. Grill the ribz for 3 to 4 minutes, until visible marks from the grill appear. Slice into strips and serve!