Great Vegan BBQ, Part Two: Seitan Ribs, Cornbread and Dill Potato Salad

THIS SOUTHERN PLATE THOUGH.

Keeping on with my love affair with Great Vegan BBQ Without A Grill, I’m sharing the recipes for not one, not two, but THREE more incredible recipes from the book. And I still have one more post coming up with yet another, mouth-watering burger.

Have you bought a copy yet? What are you waiting for?

SEITAN BBQ SHORT RIBZ

2 cups coarsely chopped mushroom caps (I used baby bella, but whatever works)

2 cups wheat gluten

2 tsp garlic powder

2 tsp paprika

1 tsp onion powder

1 tsp sea salt

1 cup vegetable broth

1/2 cup dark beer

1/4 cup tamari

1 tbsp vegan Worcestershire sauce

1 tbsp liquid smoke

1 tbsp tomato paste

2 tbsp peanut butter

2 cups BBQ sauce

• In a skillet over medium heat, cook mushrooms in a little avocado oil  and cook for about 5 minutes
• In a large bowl, whisk together gluten, garlic powder, paprika, onion powder and salt
• Preheat oven to 375 degrees, and grease a 9X9 inch baking pan
• Put the mushrooms, beer, broth, tamari, Worcestershire sauce, liquid smoke, tomato paste and peanut butter in a blender and blend until smooth
• Add to gluten mix and stir until a sticky dough is formed
• Put the dough into the pan smooth out until evenly distributed
• Bake at 375 degrees for 30 minutes
• Let cool for 15 minutes, and then remove from pan and cut in half lengthwise
• Score the ribs horizontally, not cutting all the way through and then brush all the rubs with the BBQ sauce
• Heat a grill or a skillet to medium heat and add a little oil
• Cook for 3-4 minutes on each side or until browned

I also left some without BBQ and cooked them in buffalo sauce for kale salad and they were AMAZING!

SOUTHERN-STYLE CREAMY POTATO SALAD

3 lbs Yukon Gold potatoes

2 tbsp sea salt

1 cup vegan mayo (I used JUST)

2 tbsp Dijon mustard

2 tbsp dill pickle juice

1 tsp white wine vinegar

1/2 tsp sugar

1/4 tsp garlic powder

1/4 tsp onion powder

3/4 cup chopped dill pickles

2 ribs celery, diced

4 green onions, chopped

1 tsp paprika

• Place the potatoes and salt in a pot of cold water and bring to a boil
• Cook potatoes for 12-15 minutes once boiling, until they are tender, but not mushy
• Drain potatoes, let cool, and then dice into cubes once you can handle them
• In another bowl, whisk together mayo, mustard, pickle juice, vinegar, sugar, vinegar, onion and garlic powder 
• Add the mix to the potatoes, and also add pickles, celery, green onions and paprika and stir until well combined
• Chill in the refrigerator until serving

SOUTHERN-STYLE SKILLET CORNBREAD

1 tbsp ground flaxseed

3 tbsp water

1 1/2 cups all-purpose flour

1 cup yellow cornmeal

2 tbsp sugar

2 tbsp baking powder

1/2 tsp sea salt

1 cup almond milk

1 tbsp lemon juice

1/2 cup vegan butter

• Preheat oven to 400 degrees
• Whisk the flaxseed and water together and let settle for 10 minutes
• In another bowl, whisk flour, cornmeal, sugar, baking powder and sea salt until well combined
• Whisk the almond milk and lemon juice together in another bowl and let sit for 5 minutes to curdle
• Put butter in a cast iron skillet and melt it in the oven, for about 3 minutes
• Swirl the butter around to coat the bottom of the pan and pour the rest into the dry mix
• Add almond mix to dry mix also, and stir to combine until a batter is formed
• Scrape the batter into the pan evenly
• Bake in the center rack at 400 degrees for about 20 minutes and serve with more vegan butter