1 cup vital wheat gluten
2 teaspoons smoked paprika
2 tablespoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon fine sea salt
2 tablespoons creamy peanut butter, tahini, or other nut butter
1 teaspoon liquid smoke
1 tablespoon soy sauce
1 cup BBQ sauce, plus more as needed
1. Preheat the oven to 350F. Lightly spray an 8 x 8 inch baking dish with canola oil.
2. In a large bowl, combine the vital wheat gluten, smoked paprika, nutritional yeast flakes, onion powder, garlic powder, and fine sea salt, mixing well.
3. In a bowl or measuring cup, mix together 3/4 cup cool water with the peanut butter until smooth. Add the liquid smoke and soy sauce, mixing well. Add the peanut butter mixture to the dry ingredients. Stir to mix well and then knead lightly in the bowl for a minute or two.
4. Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan 90 degrees and cut those strips in half to form 16 pieces.
5. Bake the ribz for 30 minutes - they should only be partially cooked at this point. While they're cooking, prepare your outdoor grill or grill pan.
6. Remove the ribz from the oven, and carefully score each strip, partially cutting them to make sure that they'll pull apart easily later. Generously brush the top with barbecue sauce.
7. Take the ribz to the grill or grill pan, and invert the whole dish onto the grill. Brush the top with more sauce.
8. Watch the ribz closely to make sure they don't burn. When sufficiently brown and caramelized on one side, turn over and cook the other side, adding more sauce, if necessary. When done, remove to a platter and cut or pull apart individual ribz to serve.
Recipe from Vegan Diner - Classic Comfort Food