Vegan BBQ Mushroom Ribs
Ingredients
Barbecue Sauce:
2 cups ketchup
1/2 cup cider vinegar
1/4 cup molasses
1/4 cup packed vegan light brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
Mushroom Ribs:
8 ounces king oyster (can use black pearl or blue oysters) mushrooms
1 1/4 cups vital wheat gluten
1/3 cup chickpea flour
1/4 cup nutritional yeast
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground fennel, optional
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, plus more for the grill grates
1 tablespoon soy sauce
Directions
For the mushroom ribs: Shred the king oyster mushrooms into long, very thin strands with your fingers or a peeler. Cut the strands into 1-inch-long segments. The small bit of cap may be hard to shred; simply cut it into thin matchsticks with a knife. Set aside.
Whisk the vital wheat gluten, chickpea flour, nutritional yeast, chili powder, garlic powder, onion powder, fennel, if using, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl until combined. Add the shredded mushrooms and toss until evenly coated.
Whisk the olive oil, soy sauce and 2/3 cup water in a measuring cup or bowl. Pour into the bowl with the mushroom-gluten mixture and stir with a fork. Transfer to a cutting board and knead together until fully combined. Shape into a 9-by-6-inch rectangle, about 3/4 inch thick. Cut in half with a knife to create 2 short slabs, which will make them easier to handle. Let rest for at least 15 minutes.
Preheat the oven to 350 degrees F.
For the barbecue sauce: Meanwhile, combine the ketchup, cider vinegar, molasses, brown sugar, chili powder, garlic powder, onion powder, smoked paprika, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and 1/2 cup water in a medium saucepan. Whisk until smooth. Bring to a boil, then reduce to a simmer. Simmer until the sauce darkens and thickens, about 5 minutes.
Remove 1/2 cup of the sauce and whisk together with 1 cup water in a 9-by-13-inch baking dish. Gently transfer the 2 mushroom slabs, sliding a thin spatula underneath them, into the baking dish. Cover with foil and braise in the oven, basting with the braising liquid halfway through, until firm to the touch in the center, about 1 hour. Uncover and spread any remaining braising liquid on top of the slabs. Let cool to room temperature to continue firming up, about 1 hour.
Prepare a grill for medium heat; clean and oil the grill grates. (Or heat a grill pan over medium heat.)
Brush the tops of the mushroom slabs with about 1/4 cup of the barbecue sauce. Place the slabs sauce-side down on the grill and cook until dark grill marks appear, 3 to 4 minutes. Brush another 1/4 cup barbecue sauce on top and flip the slabs. Grill for another 3 to 4 minutes and then remove to a cutting board.
Brush more barbecue sauce on top and cut the slabs into 8 "ribs." Serve with extra sauce on the side.
