These Balsamic BBQ Seitan and Tempeh Ribs by Rhea Parsons are indulgent, delicious and will satisfy any BBQ cravings you may get. Serve them with some mashed potatoes and cole slaw or your favorite BBQ fixin’s. They make a great appetizer or entrée.
Source: Smoky Slow Cooker Tempeh
Made from cooked, fermented soy beans and originating from Indonesia, tempeh packs a nutritional punch. What distinguishes tempeh from tofu, you may ask? Where tofu is made from the curds of the bean, tempeh is formed from the whole bean – it is also firmer, so it’s perfect for cutting into “ribs,” as in this Smoky Slow Cooker Tempeh by Natalie Tamara. Tempeh is slow cooked with aromatics and savory spices until perfectly tender, then served with sweet potato. It’s perfect as is or with a little barbecue sauce on the side.
Source: Sticky Baked BBQ Tempeh Strips
Nothing says springtime like sticky, smoky, barbecue-sauce-slathered eats. These oil-free Sticky Baked BBQ Tempeh Strips by Larice Feuerstein would make a delicious addition to your backyard get-together this summer or anytime you’re looking for an easy vegan dish that everyone will love. Just make sure to cook a couple of batches!
Source: Savory Herb-Baked Tempeh
As much as we live for barbecue sauce, sometimes these Savory Herb-Baked Tempeh “ribs” by Steph McKercher are delicious, too! This filling main entrée is full of herby flavor thanks to sage and thyme! Pulling together hearty tempeh with all the tangy notes of apple cider vinegar and sage, this is one dish that is perfect for a nice dinner with friends and family.
Source: Barbecue Baked Seitan Strips
Considering how incredibly flavor absorbent seitan is, it’s no surprise that baking it in the oven with BBQ sauce already slathered all over it would yield delicious results. In this recipe for Barbecue Baked Seitan Strips by Josephine Watmore, seitan is made from scratch and then doused in a savory BBQ marinade. Add this seitan to tacos for a zesty Mexican dish, to wraps with vegan mayo, or on top of your favorite salad.
Source: Korean Tempeh Ribs
These Korean Tempeh Ribs by Natalie Tamara are marinated in doenjang, a thick, chunky paste made from fermented soybeans, ketchup, and spices and then grilled so they’re flavorful and delicious. Tempeh is made from soybeans, making it rich in iron and a worthy main course to your weeknight dinner. Added to the marinade here, it gives the tempeh steaks a deep savoriness that’s rare.
Source: Seitan Short Ribs
After braising in the spicy chili sauce, these Seitan Short Ribs by Rhea Parsons will be tender to the point of almost falling apart. Serve over potatoes or polenta and ladle more of the sauce over everything, after you’ve placed the seitan ribs on top of the mashed potatoes. This dish is so comforting, warm, meaty, and satisfying.
Source: Barbecue “Ribs”
These Barbecue “Ribs” by Yana Chistyakova are a work of genius. A combination of textured vegetable protein and vital wheat gluten, they nail the flavor and texture perfectly. They’re meaty, savory, and absolutely amazing when coated in the homemade barbecue sauce. One bite and they’ll become one of your barbecue essentials.