My daughter and I are both vegan chefs in café Orchid Coco, AKA our small apartment in Westwood.
Vegan Barbecue “Ribs”
1 1/2 cup Vital Wheat Gluten (we like Bob’s Red Mill brand from Wholefoods)
1/2 cup Nutritional Yeast (supplement section at Wholefoods or other health store)
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
Generous amount of fresh cracked Black Pepper (I’d use about a half teaspoon)
1 cup of water (approximately)
3 1/2 tablespoons of Peanut Butter
1 cup Favorite Barbecue Sauce (we like Trader Joe’s brand “All Natural Barbecue Sauce”)
Pre-heat oven to 400 degrees. Whisk dry ingredients in a small mixing bowl. Add about a cup of water and stir. The dough should be firm but completely mixed. Add more water if necessary, but really try to knead it in first. Knead it for about a minute and a half (I’m a very impatient person.) Stretch it out on a cutting board (it will resist you) as much as you can, to about a 7 inch in diameter, inch thick slab. Spread the peanut butter on top, and use about as much to make a thin coat (no need to measure.)Slice it into inch wide slices (makes about nine.) It’s okay that the slices are different lengths. Place each slice peanut butter side up on a oiled parchment paper lined bake sheet. Bake at 400 for ten minutes. Take the sheet out and carefully pour a stripe of barbecue sauce on each “rib.” Spread the barbecue sauce carefully with a silicone brush and attempt not to move the peanut butter. Lower the heat to 350 degrees and bake again for ten minutes. Remove the “ribs” with a spatula after they have cooled slightly as to not burn little fingers. Eat with your fingers to enable maximum enjoyment. Don’t tell your British husband you ate with your fingers.