The Herbivorous Cookbook's Vegan Ribs

Herbivorous Butcher

We were lucky enough to visit the Herbivorous Butcher in Minneapolis and feel in love with the place!  All the unique vegan "meats" in the case were a sight to see and taste.  They were so good that both my veggie self and meaty husband enjoyed everything we ate there and took home in a cooler. 
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I was thrilled to see they have a cookbook and am working my way through it.  First up, the vegan rib - which we did get at the shop.  Mine didn't turn out as cute as theirs but it was just as delicious.  I was shocked at the amount of dried spices these recipes use but that's what make them unique from other vegan "meats" I've made.  Highly recommend checking out this book!  Here's what the ribs entailed--

The Vegan Rib
The Herbivorous Butcher by Aubrey & Kale Walch

DRY MIXTURE = 
13 ounces vital wheat gluten
20 grams nutritional yeast
2 tablespoons chickpea flour
1 tablespoon all purpose flour
2 tablespoons granulated garlic
2 tablespoons onion powder
1 tablespoon paprika
1 tablespoon salt
WET MIXTURE =
1 3/4 cups apple juice
1/2 cup water
1/4 cup soy sauce
2 tablespoons liquid smoke
3 tablespoons brown sugar
2 tablespoons vegetable oil, for searing
BRAISING BROTH = 
1/2 cup VEGAN BEEF BROTH CONCENTRATE recipe
5 cups water

1. Preheat oven to 325.  Grease a 9x13" baking dish.

2. TO MAKE THE DRY MIXTURE = In a large bowl, add the vital wheat gluten, nutritional yeast, chickpea flour, all-purpose flour, granulated garlic, onion powder, paprika and salt.  Stir well to combine.

3. TO MAKE THE WET MIXTURE = In a separate large bowl, add the apple juice, water, soy sauce, liquid smooth, and brown sugar. Whisk well to combine.

4. Slowly stir the wet mixture into the dry mixture.  As the dough thickens, knead it by hand by placing it on a lightly floured surface and pressing it with the heel of the hand in a forward pulling motion.  Rotate the dough and repeat for 1-2 minutes until no dry spots remain.

5. Transfer the dough to a large cutting board or clean surface.  With a rolling pin, roll out the dough into a flat rectangle, about 4-5" long rib shaped pieces and set aside.

6. In a skillet or small sauté pan over medium-high heat, add the oil.  Once heated, add the ribs and sear until they're golden brown, but not burnt, on both sides.

7. TO MAKE THE BROTH = In a small bowl, whisk together the beef broth concentrate and water. 

8. Arrange your ribs in a single layer in the prepared baking dish, then pour on the braising broth (or chosen sauce), ensuring each one is almost completely covered.  Cover the dish with foil and bake for 1 hour.  Check to see if each piece is firm; add another 10 minutes if needed.  Remove from the pan, store in an airtight container and enjoy within a week.