Gourmet Vegan Truffle "Ribs"

Skip the sugar and bring the heat with these delicious Vegan Truffle "Ribs" coated in TRUFF’s Black Truffle Buffalo Sauce for a spicy and tangy twist. Smoky, tender, and totally meat-free, they’re perfect for game day, cookouts, or weeknight cravings. Serve with your favourite sides for a plant-based meal that always hits!

Vegan, Plant-Based

Ingredients: 

¼ cup canned chickpeas, drained and finely minced 

¼ cup yellow onion, finely minced

2 cups vital wheat gluten spooned and leveled 

2 tsp garlic powder 

2 tsp smoked paprika

2 tsp onion powder

3 tbsp low-sodium soy sauce 

1 tbsp extra virgin olive oil 

2 tbsp TRUFF Black Truffle Infused Hot Sauce Buffalo 

¾ cup + 2 tbsp water, divided (or use veggie stock)

Cooking/Dry Rub

6 Popsicle sticks, bamboo skewers, wooden cake dowels, fresh sugar cane, or Ceylon cinnamon sticks - optional, for appearance (note: cinnamon leaves a slight flavor, opt for a different option for a neutral flavor)

1 tbsp extra virgin olive oil 

2 tbsp light brown sugar

1 tsp each garlic powder, onion powder, paprika 

¼ cup water or veggie broth

½ cup TRUFF Black Truffle Infused Hot Sauce Buffalo

Directions:

1. Finely mince the onion and chickpeas. Set aside.

2. In a large bowl, stir together the vital wheat gluten, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp smoked paprika. 

3. Make a well in the center and add the minced chickpeas and onions, soy sauce, oil, 2 tbsp buffalo sauce, and ½ cup of water. Stir to combine with a rubber spatula. The mixture will look slightly dry, but will come together once it is kneaded. 

4. Use your hand to gently knead the dough in the mixing bowl. Gradually add the remaining water, 1 tbsp at a time to form a moist dough.

5. Preheat the oven to 375°F. Oil a 9x13” baking dish.

6. Transfer the dough to a cutting board. Divide into 4 equal pieces. 

7. Flatten and shape each piece into curved, rounded rectangles about 3 inches wide, 8” long and 1/4” thick. If they are difficult to shape, let the dough rest for 15 minutes, then resume.

8. Stack 2 of the rectangles on each other, and gently press together to form one ‘rib rack’. Repeat with the remaining 2 pieces. Each rack should be about ½-¾” thick.

9. Score each rack into 5-6 sections, being careful not to cut all the way through. Press the cinnamon sticks, if using, into the sections (use 3 cinnamon sticks per rack).

10. Place the racks in the oiled baking dish, coating both sides with oil.

11. Make the dry rub by mixing together the brown sugar and 1 tsp each garlic powder, onion powder, and paprika in a small bowl. Rub onto the top of the vegan ribs. 

12. Pour 1/4 cup of water or veggie stock around the ribs in the baking dish. Cover with aluminum foil or a lid.

13. Bake the seitan, covered, at 375°F for 20 minutes.

14. After 20 minutes, apply ½ the buffalo sauce on the top and sides of the racks. Increase the heat to 425°F. Return the pan to the oven, uncovered, and bake for another 10-15 minutes. Remove and apply the remaining buffalo sauce.

15. Change oven settings to broil (or grill) on medium-high heat. Place the pan back in the oven to lightly char and caramelize the edges (about 3 minutes). Or place the vegan ribs in a heated cast iron grill pan on medium heat and cook 2-3 minutes on each side until caramelized and charred.

16. Let the vegan ribs cool for 10-15 minutes before serving. They may still feel soft while still hot, but once they cool slightly, they will firm up and become chewier.

17. If making in advance or waiting longer than 1 hour to serve, remove the cinnamon sticks to prevent the flavor from infusing into the seitan. You can insert them again when ready to serve.