Heat 2 teaspoons of the olive oil in a medium skillet on medium-high heat. Add the mushrooms and cook until they’re soft and browned, approximately 5 minutes. Let cool.
In a large bowl, whisk the gluten, garlic powder, paprika, smoked paprika, annatto, onion powder and salt until fully combined.
Preheat the oven to 375 °F and lightly oil a 9 x 9 -inch square pan.
Put the mushrooms, broth, beer, soy sauce, Worcestershire sauce, liquid smoke, tomato paste, and peanut butter in a food processor or a high-powered blender and blend for approximately 1 minute or until smooth and creamy. Pour it into the dry mixture and stir until it turns into a stretchy ball of dough. Knead or about 1 minute.
Pat the dough flat so it spreads evenly in then pan until it reaches all four corners. Bake for 30 minutes. Let cool for 10 to 15 minutes, then remove from the pan and cut in half lengthwise. Use a sharp knife and score (don’t cut all the way through) the ribz horizontally, about 1 inch thick. Each half should look like a rack or ribs.
Heat a grill pan or skillet on medium-high heat and brush with 1 teaspoon of olive oil. Slather the sauce on all sides of the ribz and cook for 3 to 4 minutes per side, or until you see grill marks or a browned surface.
Use extra BBQ sauce for dipping. Serve with sliced jalapeño peppers and minced cilantro for extra flavor.
These delicious vegan BBQ ribs and photos were created by VeganHeaven.com, we simply shared it. Check them out for more great ideas!
Prepare the cauliflower by removing all leaves and trim off any brown spots. Cut off the lower ⅛ inch of the stem and then with the stem facing upwards, cut down through the stem to make four steaks, each about half an inch thick.
Combine spice rub ingredients in a small bowl. Use a fork to crush any lumps. Drizzle olive oil and sprinkle spice rub over the cauliflower. Apply to both sides.
Fire up grill to 300-350°F, and set up for 2-zone cooking. Place grill mat on indirect size.
Place cauliflower steaks on grill mat. Close lid and cook until tender, usually 20 minutes. You should be able to glide a fork into them with little resistence.
Optional: Move cauliflower steaks to the direct side to create a seared finish. Flip regularly until done.
Remove from grill and serve immediately.
This delicious vegan BBQ cauliflower steak recipe and photos were created by TheOnlineGrille.com, we simply shared it. Please check them out for more great ideas!
Total: 3 hr 35 min – Prep: 1 hr 5 min – Cook: 2 hr 30 min
1/4 cup brown sugar
2 tablespoons chili powder
Kosher salt and freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 racks baby back ribs
1 cup low-sodium chicken broth
2 tablespoons apple cider vinegar 1 cup barbecue sauce
Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.
This delicious recipe and photos were created by FoodNetwork.com, we just shared it! Check out their website for more awesome recipes!