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
Preheat the oven to 350°F (;) and oil a 9 x 9 inch (23 x 23 cm) baking pan.
In a skillet, heat olive oil on medium-high. Add mushrooms and cook until soft, about 5 minutes.
Combine the wheat gluten, onion powder, garlic powder, paprika, salt and pepper in a mixing dish.Whisk until completely combined.
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.
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.
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!