Vegan barbecue soy ribs

Ingredients

• 10 large textured soy cutlets
• 2 liters of water, for boiling the cutlets
• Sunflower oil for frying
• 2 cups vegan barbecue sauce, for the marinade
• 2 tablespoons soy sauce, for the marinade
• 1 teaspoon liquid smoke (optional, for a smoky touch)
• ½ cup water, for the marinade
• 3 tablespoons brown sugar, for the marinade
• ½ tablespoon cornstarch, for the marinade
• 1 tablespoon garlic powder, for the marinade
• 1 tablespoon onion powder, for the marinade

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of cornstarch
• What to use instead of soy sauce

Instructions

1. Bring the water to a boil in a large pot, add the soy cutlets and cook them over medium heat for about 20 minutes, until very tender.
2. Rinse them under cold water to stop the cooking and squeeze them with your hands to remove all the liquid.
3. Heat a little oil in a deep skillet and fry the cutlets on both sides until crispy. Set them aside on a plate.
4. In a large bowl, whisk the barbecue sauce with the soy sauce, liquid smoke, water, sugar, cornstarch and garlic and onion powder until there are no lumps.
5. Add the cutlets to the bowl, stir gently so they're well coated and let them marinate for at least 20 minutes. The longer, the better.
6. Heat a large skillet over medium heat, add the cutlets with all the marinade and turn the heat down to low. Cook for about 15 minutes, stirring now and then, until the water evaporates and the sauce thickens and caramelizes on the soy.
7. Transfer them to a cutting board and cut them into strips as thick as you like, like ribs.
8. Serve them hot, with a fresh salad or with macaroni with vegan “cheese”.

Nutrition facts

Approximate, per serving (about 718 g). Calculated with data from USDA FoodData Central.