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Dr Pepper Vegan Bbq Ribs


These seitan ribs are juicy and smoky.

Rate this recipe 3.2/5 (19 Votes)
Dr Pepper Vegan Bbq Ribs 1 Picture


  • 1 cup wheat gluten
  • 1/2 cup AP flour
  • 1/2 cup nutritional yeast
  • 1 tbsp vegetable bullion
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tbsp smoked paprika
  • 1 tsp liquid smoke
  • 1/4 cup vegan margarine
  • 1/4 cup tahini or peanut butter
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp pepper
  • 1 tsp dry basil
  • 1 tsp cilantro
  • 1 tsp red chili peppers
  • 2 tsp salt
  • 1 tbsp creole hot sauce
  • 2 1/2 cups Dr Pepper
  • 1 1/4 cup ketchup


Servings 6
Level of difficulty Average
Preparation time 20mins
Cooking time 45mins
Cost Average budget


Step 1

Combine all dry ingredients. Knead in margarine and tahini. Add about 1 cup water making sure dough is thick but not dry.

Step 2

Preheat oven to 375*F. Press dough into an oiled casserole dish.

Step 3

Bake 20 minutes or until no longer doughy.

Step 4

Combine all sauce ingredients. Bring to a boil. Cut seitan into rectangles.

Step 5

Add seitan to bbq sauce. Boil 5-10 minutes until some of the sauce soaks into the ribs.

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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