I'm loss of words is that it's just so
good that is like oh I can't just yeah
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hey guys this guy's and welcome back to
my youtube channel today I have a lovely
recipe for you
it's smoky barbecue ribs yeah that's
right I'm making vegan ribs lots of you
requested this recipe and I'm excited to
tell you that I've managed to come up
with a really good vegan ribs recipe
it's so tasty
it's absolutely oh it literally I just
need to show you it it tastes incredible
I'm getting really excited as well cuz
my book is out in just a few weeks in
the UK so you haven't pre-ordered it
already it's available now on Amazon to
pre-order let's get straight into these
vegan ribs and it's really good when I
promise
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so I'm making the ribs with vital wheat
gluten which can be found at all good
health food shops but I'll pop a link
below to the one that I use and that
helped to create that really meaty sort
of texture
we need to flavor it up a lot though and
I've got a load of different things to
make it that sweet smoky flavor
that's ribs tend to have obviously are
ones a vegan and cruelty-free so first
up into my mixing bowl I'm just going to
put the dry ingredients in so I got two
and a quarter cups of the vital wheat
gluten going in and a quarter cup of
chickpea flour so I'm just going to pop
that aside and behind me I have some
onion and some garlic just sweat it down
and now we're gonna blitz up the wet
ingredients add one sauteed red onion
plus two cloves of garlic into your
ninja Cup next add one and a quarter
cups of vegetable stock next add a
quarter cup of dried mushrooms half a
cup of cooked chickpeas one tablespoon
of miso paste three tablespoons of
tomato puree one tablespoon of maple
syrup
three teaspoons of smoked paprika and
one teaspoon of fennel seeds and a
teaspoon of allspice one tablespoon of
dried chili flakes a couple of drops of
liquid smoke which can be found at all
good health food shops and a pinch of
salt and pepper now let's get the lid on
and blitz it up until really smooth as
you can see there's some really strong
flavors gone in there
[Applause]
that should be blended up nicely and now
all we have to do is get the wet
ingredients into the dry and as with all
of my seitan recipes it's really
important we have to knead it for about
10 minutes and that helps to create that
really meaty texture so let's get that
in give the dry ingredients a good mix
together then add the wet mixture mix
together until it forms a dough ball
then turn it out and knead on a board
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knead the dough for ten minutes
be extra firm with it so I've been
needing already for a few minutes and
this feeling like it's firming up we're
gonna keep going and they start pounding
it soon and then we're gonna get it in a
really smoky sweet barbecue sauce which
I'm actually gonna be making even more
adventurous by adding some Cola and that
helps add really nice sweetness and
honestly this will be the best barbecue
sauce you would ever tasted so we keep
going for about five more minutes and
then we'll get it in with the barbecue
sauce I think it's time to start
kneading I should have put my apron on
and I need to roll up my sleeves so I'm
gonna get my hands and wash fur
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so I'm just going to use the rolling pin
flatten it into a long rectangular shape
to sort of resemble the shape of ribs
people may ask me why I'm trying to re
recreate ribs and my answer is why on
earth would you want to eat actual ribs
this is a lot healthier no animals were
hurt and it tastes even better so a
little bit more kneading and shaping and
then we're almost ready to grill it and
then get it in the beautiful barbecue
sauce after kneading for 10 minutes cut
the dough in half and set aside whilst
you make your barbecue sauce so my
barbecue sauce now this is this should
be award-winning I think if I gave this
to some judges I'm sure they'd vote it
is the best barbecue sauce around a ball
so first up into my mixing bowl I have
some of my homemade tomato ketchup you
can use shop-bought but I really love
the richness of my homemade one if you
want the recipe it's in my fish and
chips video which I filmed way back in
season 2 so go and check that out so
just get that in there and that's 1 cup
of the ketchup next add 3 tablespoons
with English mustard add 5 tablespoons
of balsamic vinegar a couple drops of
liquid smoke 1 tablespoon of soy sauce
next add 3 tablespoons of coconut sugar
add 1 teaspoon allspice 1 teaspoon of
cumin and 1 teaspoon of roasted garlic
right so I'm going to give this a mix up
there's already some amazing flavors in
there and starting to resemble a really
good barbecue sauce but as I told you
before my secret ingredient is the Cola
and I've got a really good quality
Franklin and Sons Cola
I recommend this one because it's really
sweet as well so it's going to work
great in this recipe so just a cup full
of the cola the full written recipe will
be on my website for everyone to find
we just need to give that a mix up right
this is all mixed up well it's smelling
beautiful the seitan is done so let's
set those aside and I'm going to preheat
a griddle pan and just have a little
tidy up right guys it's now time to
start grilling the seitan with some of
the barbecue sauce on so let's go over
and do that now
so my griddle pan is nice and hot and
I'm adding some smoked olive oil you can
add whatever oil you want but this add a
really nice smokiness after all they are
smoky ribs just add a touch to the pan
and then I'm gonna coat these pieces of
dough in some barbecue sauce ready to
grill once the griddle pan is smoking
add a piece of dough Wow
that's looking good already we want that
sizzle and it's really important that we
get a nice charring on each side before
they go into the oven so I'm going to
leave this for around 2 more minutes on
this side and then flip it over and same
again but before I do that I'm just
going to spoon some barbecue sauce on
this side of the dough after three
minutes of grilling flip over the sate
and oh wow look at that that's the kind
of lines that you want to get on there
sizzling beautifully all the sauce and
the sugars in it a caramelizing now so
this is the first base of flavor that
I'm getting onto the seitan ribs before
they go into the oven ready for the next
stage of the flavor from actual sauce
that is going to be covenant once you
grilled the seitan add them to a baking
tray
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they look appetizing already and let's
get that barbecue sauce over the top of
them and it may look quite runny now but
as it cooks in the oven it's gonna
really thicken up and create the most
beautiful glaze look at this so I'm just
making sure each piece is nice and
coated in the sauce and I'm going to add
a bay leaf and a star anis which is just
like the most beautiful aniseed flavor
so I'm gonna pop one of those in and a
baby and now it's time to get it in the
oven and I'm gonna set my oven to a low
temperature of 160 degrees Celsius for
two hours but you're gonna have to check
it and flip them over halfway through
cooking so let's pop those in just so
you know this recipe will serve six to
eight people and I'm gonna also be
serving it with some mash and creamy
mash and some 10 December Aki which I'm
gonna make whilst this is in the oven
let's pop that in the oven I just can't
wait to give this a try
the smokiness is like my favorite flavor
I always like smoky stuff so this is
gonna be absolutely great and by cooking
it for a long time means that the
texture of that seitan dough will go
tender and meaty and almost resemble
ribs I can't wait to give it a try but
in the meantime I'm gonna be making a
beautiful creamy mash and 10 December
Aki to serve with it to make the creamy
mash peel for Mary's Piper potatoes then
cube place the potato cubes into a
saucepan filled with cold water
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add a pinch of salt then place on the
hob to cook until soft bring a saucepan
of water to the boil ready to blanch
your attendance and broccoli after eight
minutes of boiling check the potatoes
extender then drain away the water shake
off any excess water then let the potato
steam dry for a few minutes
mash the potatoes with an old fashioned
masher or a potato ricer like I'm using
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once you've matched the potato add
around 3/4 of a cup of almond milk or
any dairy-free milk of your choice a few
tablespoons of nutritional yeast for
that cheesy flavor a pinch of salt and
pepper a tablespoon of smoked olive oil
and some chopped chives give the mash a
good mix then check the seasoning
that's good add some 10 December awfully
to the boiling water and blanch for a
minute and a half once cooked remove
from the pan
broccoli stone Mass Eastern and the ribs
are done I just checked them they are
smelling and looking amazing so let's
get them out
Wow look at these this sauce is
thickened up amazingly they've actually
expanded so it probably actually serve 8
to 10 to be honest with you I could
probably have half of one of those on my
own but look how gorgeous they look I'm
gonna chop them up now and a serving
with the mash and then we're gonna give
them the taste so I'm just serving it
the mass in a lovely little pot here
alright he's looking lovely and they
would get a few sprinkles of chives just
on the top for a splash of green to be
honest I'm kind of rushing this I just
want to try it it looks so good
got our 10 December och me just on the
side perfectly cooked just get them
there and the ribs I think I'm going to
cut it up first
and then present it on my lovely plate
there so let's get these ribs out well
that sauce is literally a glaze now
which is perfect and it's so tender
that's because we cooked them for like
two hours
don't worry I'm not gonna be wasting any
of that sauce and let's chop them up Wow
look at that
that is unbelievable
I'm literally so impressive these I
can't wait to try the good thing about
these at this stage you can now put them
in the freezer and they'll be good in
there for about three months you can
bring them out whenever you want and
just reheat them also the long if you
leave them in the fridge overnight next
day they would would have firmed up and
they would taste even more tender the
next day but they're still going to
taste great straight out of the oven so
I'm just gonna pop them on this red tray
here I can time my mouth is watering and
one final thing before they're finished
let's get some of this sauce just spoon
it over look at that these are literally
oh now it's the best Barbie sauce I've
ever tasted I promise you and that
Kohler works really well with it I'm
gonna in fact serve a little bit on the
side I've probably got barbecue sauce
all over my fingers but oh well oh I'm
rubbish at pouring stuff but there we go
anyway that is my Vita
smoky barbecue ribs with mash tender
stems broccoli and to be honest we just
need to dig in and try them I'm so
impressed I'm so impressed myself
I'm loss of words is that it's just so
good that is like oh I can't just yeah
I definitely just had to send a snapchat
because that's a six unbelievable now
time to give it try
I bet you're all waiting to see the
texture of it I have cut into it already
though but let's do some nice close-ups
for you okay I'm gonna go for this and
on the end just try the rib on its own
first Wow look at that look at that
texture it's incredibly meaty and that's
because of the time we took to knead it
and also cook it in the oven for two
hours and look at that that is beautiful
let's give this a try Oh
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I could literally live off this this is
amazing perfect for things like parties
I think because it's really just got
that fun element to it the texture is
insane and it's just sauce it's a it's
an it's just so good and they try some
of the mass as well because that you
know there's lots of flavors gone into
there to mr. perfect sort of side to go
with this that's good that a little bit
of nutritional yeast just adds a little
cheesiness and the chives add a really
nice freshness to I'm gonna have a
little bit more of the rib is so good
[Music]
did it thank you so much for watching
please hit the bell if you want to be
part of the notification gang please
subscribe don't forget to Like share
comment and yeah that's it on the video
please can you now pre-order my book is
on Amazon thank you so much if you
already have its out very soon in the UK
and soon after around the world thank
you so much for watching and stay tuned
for next week's video
[Music]
VEGAN BBQ 'RIBS' !!!!!!!!!!!!!!!!! Recipe - https://www.avantgardevegan.com/recipes/sticky-bbq-ribs/ 🌎 SUBSCRIBE - https://www.youtube.com/channel/UCF-ACPYNN0oXD4ihS5mbbmw? sub_confirmation=1 📚 My New Plants Only Kitchen Cookbook - https://www.smarturl.it/plantsonlykitchen 📚 Vegan 100 Cookbook - https://www.smarturl.it/Vegan100 📚 Vegan Christmas Cookbook - https://www.smarturl.it/Veganchristmas ⚡️ NEW MERCH - https://www.avantgardevegan.com/store This is the 7th episode in season 5. STICKY BBQ VEGAN 'RIBS'!!!!! Many of you requested it, it took some practice but I manage to come up with the perfect recipe, that is meaty, sticky & of course smokey! These seitan ribs are the perfect party food & serve 8-10. Yes theres lots of ingredients but thats how you produce the most amazing flavour. Make sure you knead the dough firmly for 10 minutes. Otherwise the seitan will be spongey. I also served it with fluffy mashed potatoes & tender stem broccoli. I hope you enjoy. Thanks so much, Gaz. useful links - Ninja Blender! - http://geni.us/ninjablender Bowls & Crockery - http://geni.us/nomliving My Chef Knives - http://geni.us/wusthofknives Nutritional Yeast - http://geni.us/nutritionalyeast Wheat Gluten - http://geni.us/wheatgluten Music by @danbwilliams http://geni.us/danwilliams