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Seitan ribs on a wooden board with newspaper beneath topped with chopped cilantro.
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5 from 2 votes

Vegan BBQ Seitan Ribs

Incredibly juicy, sticky and succulent, these amazing vegan BBQ seitan ribs will please even non-vegans! They are easy to make, fuss-free and ready in no time. Plus, it is incredibly high in protein, filling and satisfying.
Course Main Course, Side Dish
Cuisine American
Diet Halal, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 260kcal
Author Meesha


Dry ingredients

Wet ingredients


  • Start by preheating oven to 200C/400F. Lightly grease a 7x11 or 8x8 inches baking pan with cooking oil.
  • Combine all dry ingredients in a large mixing bowl. Mix well.
    1 ½ cup vital wheat gluten, ¼ cup nutritional yeast, 1 ½ teaspoon onion powder, 1 ½ teaspoon garlic powder, 1 tablespoon smoked paprika
  • Then, add in all wet ingredients along with ¼ cup of BBQ sauce and mix until a dough forms. Knead dough for about 30 seconds to a minute.
    1 cup water, 2 tablespoons tahini, 1 ½ tablespoons soy sauce, 1 ½ teaspoons liquid smoke
  • Transfer seitan dough to a 7x11 inches or 8x8 inches baking dish. Using your hands, press dough to evenly spread it into the pan. Slice dough into 12-16 pieces, depending on how wide you want the ribs to be.
  • Bake for 20 minutes, then spread ½ cup of BBQ sauce on and bake for another 10 minutes. When the time is up, flip it and spread another ½ cup of sauce on the other side. Bake it again for 10-15 minutes until sticky.
  • Let seitan ribs cool down and rest for at least 30 minutes before serving.


* Tahini - Provide extra richness and improve texture of vegan ribs. You can use almond butter in place, or 1 tablespoon neutral-tasting oil.
Making on grill - Bake seitan for 30 minutes without any sauce on. Let it cool for 10-15 minutes, then remove it from pan. Brush on BBQ sauce, then cook it in a grill or grill pan for 3-4 minutes on each sides, or until ribs are nicely charred. 
Helpful tips 
  • It is highly recommended to weigh out dry ingredients using a kitchen scale for the best result. Simply click on the "metric" button in the recipe card below to convert the unit to metric.
  • Dough for this vegan ribs will be slightly softer and wetter than normal seitan dough as we will be baking instead of steaming or boiling it.
  • Avoid kneading dough for too long! The more you knead it, the more the gluten develop, and your ribs will turn out to be tough and dry.
  • Do let seitan ribs rest for at least 30 minutes before serving. The texture will get even better if you refrigerate overnight and serve the day after!
Storing - Let seitan ribs cool down before transferring them to a sealed container. They can be refrigerated for 4-5 days. Portion them accordingly in sealed containers and they will last in the freezer for up to a month.
Reheating - To reheat from frozen, let vegan ribs thaw completely overnight in the fridge, or on countertop for a few hours. Brush on some BBQ sauce. You can proceed on heating them in a pan or on grill.
For a quicker version, you can first thaw them using your microwave's "defrost" function, before heating them on high at 15 seconds spurts, or until thoroughly heated.


Calories: 260kcal | Carbohydrates: 32g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 880mg | Potassium: 278mg | Fiber: 2g | Sugar: 20g | Vitamin A: 711IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 3mg