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Vegan Love

September 2, 2007

Friday was my sister’s last day at her (shitty) job, so I promised to make her some of her favorite treats…vegan ribz! I have seriously made this recipe dozens of times, usually for her. They are so freaking amazing, but apparently resemble umbilical cords according to Ethan. Um…


Major changes or notes to the original VegFamily version are in parentheses. Mostly, I guess I like drier, more BBQ-y ribz than the recipe makes.

Vegan Barbecue Ribz *Submitted by Lucky

2/3 cup of water
2 tablespoons margarine
3 tablespoons peanut butter (I usually add a couple more tablespoons)
8 tablespoons wheat gluten
7 tablespoons nutritional yeast
9 tablespoons whole wheat flour (I used King Arthur white whole wheat)
1 cup BBQ sauce (more like a whole bottle!)
spices to taste (onion powder, garlic powder, paprika, etc)
(I used 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1 teaspoon paprika,
1/2 teaspoon salt, & a bunch of freshly ground black pepper)

Preheat oven to 350 degrees F. Grease a large cookie sheet and set aside.

Heat margarine and add the peanut butter, mixing it so that it’s consistent throughout. Mix the wheat gluten, nutritional yeast, wheat flour and spices in a dry bowl. Add the water and knead until almost all of the dry powder is absorbed. Do not over-knead. This dough is really sticky.

Form the dough into a flat shape about one-half inch thick. Add one-half of the peanut butter mixture to the top of the flattened dough. Use your fingers to poke the peanut butter mixture deeply into the dough. Do this for about 30 seconds. Turn the dough over and pour the remaining half of the peanut butter mixture onto the dough, again using your fingers to poke into the dough.

Use a pizza cutter (or butcher knife) to cut one-half inch strips of dough (I usually make them much skinnier). Make them as long or as short as you like them. Lay out on a lightly oiled baking pan. Bake for about 10 minutes. After 10 minutes, use a spatula to turn the “ribs” over. Spoon or brush on BBQ sauce, covering the top half, and return to the oven. Bake for another 5 (10-12) minutes. Remove and turn the ribs over again. Spoon or brush on the rest of the bottle of BBQ sauce. Bake for another 5 (10-12) minutes. Remove and enjoy your hot, sweet and sticky “ribz!”

I love my sister!


To go with these gooey vegan ribz…gooey vegan brownies, of course! I need serious help.

The recipe is an original by me, after probably ten years of trial and error. If you plan on eating these at room temperature, I would cut the oil down to 1/3 cup. Otherwise they might seem greasy, especially on a hot day. But if you, like me, prefer your brownies at their fudgiest, refrigerating them until firm will transform them into the most toothsome, exquisitely rich treat.

Vegan Mocha Pecan Brownies by Destiny

1 1/4 cups sugar
1 cup flour
3/4 cup cocoa
generous pinch of salt
1/2 cup oil
1/2 cup water
1 tablespoon Kahlua
1 teaspoon vanilla
1/2 teaspoon instant espresso or coffee powder
1/2 cup chocolate chips
1/2 cup roughly chopped pecans

Preheat oven to 350*F. Prepare an 8X8-inch pan by greasing it and lining it with parchment, then greasing and lightly flouring the parchment. These suckers want to stick badly! Set the pan aside.

In a large bowl, combine the first four ingredients. In a small bowl, combine the oil, water, Kahlua, vanilla, and instant espresso. Whisk the liquid ingredients into the dry ones. Fold in chocolate chips and pecans. Spread in pan, then bake for about 30 minutes, until toothpick comes out fudgy, but not gooey or sticky. These will firm up when chilled or cooled to room temperature. Cut them into very small pieces, once cooled-they are rich!


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