Liz's Vegan Ribz

Ingredients:

Directions:

1. Mixing: Peel and cube a medium beet. Heat a small saucepan to medium high, add a cup of water and the cubed beet. Simmer covered for 15-20 minutes adding a few extra tablespoons of water as needed until the beets are tender. Place the beets and the remaining cooking liquid in the jar of a blender and set it aside. Heat a small sauté pan to medium high. Add a tablespoon of oil and sauté the onion stirring frequently for 8-10 minutes or until it begins to soften and caramelize. Transfer the onion to the blender jar with the beets.
2. Continue heating the pan, add the sliced mushrooms and garlic. Sauté for 3-4 minutes until they begin to brown then transfer them into the blender jar with the beets and onion. Add the vegetable broth, pecans, apple cider vinegar and liquid smoke. Blend on high until smooth. Continue blending and add the tofu a few chunks at a time, blend on high again until smooth.
3. Measure the vital wheat gluten and nutritional yeast in a large mixing bowl. Stir the blended mixture into the dry mixture and form a dough. Dust a cutting board with a sprinkle of vital wheat gluten and knead the dough briefly until smooth. Divide it into three equal portions to make three rib racks with ten bones each.
4. Shaping: Start with the first dough ball. Pinch off ten generous 1-inch balls and roll each into a four inch strip. Wrap each of the bonez with a strip of the dough leaving the top one inch unwrapped and exposed.
5. Repeat the same process with the remaining two portions of dough.
6. The Rub: Combine all the ingredients for the rub in a small mixing bowl. Generously coat and rub the rub over both sides of each rack.
7. Steaming: Place each well-coated seasoned rack of ribz on an individual sheet of parchment. Wrap each in two layers of parchment pressing it tightly and folding in the edges to seal them for steaming.
8. Heat a large pot with a steamer basket. Place the parchment wrapped ribz in the steamer and cook on medium high covered for 60-70 minutes. Check the water level every 15-20 minutes and add more as needed. Turn the racks over every 15 minutes to cook evenly. Allow the racks to cool, they can be made in advance and refrigerated until ready to serve.
9. Searing: Heat a large skillet with a tablespoon or two of avocado or sunflower oil. Remove the steamed ribz from the parchment and season again on each side with freshly ground salt and pepper to taste. Sear the racks for 4-6 minutes on each side or until they begin to brown. Transfer to a holding plate and preheat the grill.
10. The BBQ Finish: Heat a barbecue grill to 550° Fahrenheit. Place a small smoke box containing a premium blend of wood chips to one side of the grill.
11. Brush the seared ribz with a generous coating of barbecue sauce and finish cooking them on the hot grill for about 6-8 minutes on each side covered. Grill just until the barbecue sauce begins to caramelize around the edges then serve hot with an optional garnish of fresh parsley and assortment of favorite side dishes.
12. Rich in protein, no cholesterol, and loaded with plant-based goodness. Kids love them!
13. * Sugar cane is a great “bone” alternative and can be found fresh or canned at local Hispanic markets. Roast the sugar cane bonez in a single layer in a 375° oven for 50 minutes. Turn them every 10-15 minutes to roast them evenly. Cool before using.
14. Recipe courtesy of Liz Gary at www.veganculinarymemoirs.com