Vegan Brunch BBQ Ribs
Tasty, sticky vegan brunch BBQ Ribs. Perfectly sweet and savory for your next brunch menu.
These vegan BBQ ribs are a great vegan brunch recipe. Especially when paired with creamy polenta and grilled cabbage. The great thing about this recipe is you can make it as spicy or sweet or savory as you’d like. Easily adjust the spices and sauces below to your taste preference. But before getting into the recipe let’s hop into some commonly asked questions.
What Are Vegan Spare Ribs Made Of?
These Vegan Korean BBQ Spare Ribs are made of Lion’s Mane. Lion’s Mane mushrooms are white fungi with a dense, spongy texture. It’s the perfect vegan meat alternative not for its protein profile but for its texture profile. Easily use this mushroom type to replace your favorite meat recipes like steaks, shrimp and more!
What Sides Go With These Vegan BBQ Ribs?
When making side dishes to go with specific recipes my advice is always to get creative.. but within reason! Here’s what I mean by that.. Pairing these Vegan BBQ Ribs with soy tossed cabbage would be a delightful treat. On the other hand you might not want to pair these with my smashed Taco Bell Fiesta Potatoes. Those two flavor profiles are completely different and would certainly clash. NOT the best type of partii in your mouth. Make sense? Here are some other side dish ideas for pairing with these ribs:
- Baby Bok Choy
- Sautéed Spinach
- Soy Tossed Cabbage
What’s The Best Way To Store These Vegan BBQ Ribs?
Storing any leftover BBQ ribs you have is easy! Simply use a sealable, airtight food storage container and store in the refrigerator for up to 3 days. These would be best reheated in the air fryer or oven. If using the air fryer preheat on 400* and heat for 5 – 7 minutes, monitoring closely as heating times will vary.
Here are the ingredients you’ll need for this recipe:
- Lion’s Mane
- Chickpea Flour
- Sesame Seed Oil
- Coconut Sugar, Divided
- Onion, Minced
- Garlic, Minced
- Onion Mushroom Soup Mix
- Soy Sauce
- Rice Vinegar
Prepare The Vegan BBQ Ribs
Preheat the oven to 375* F. To prepare these vegan bbq ribs you’ll start by taking the lions mane, chickpea flour, onion mushroom soup mix, coconut sugar and sesame seed oil and lightly pulsing in the food processor. You want the lion’s mane to be shredded NOT blended… i.e. big chunks of the lion’s mane mushroom should remain not small blended bits. This will ensure you have the BBQ ribs texture we’re going for.
Once this mixture has been lightly pulsed, on my food processor I hit the pulse button only three to four times, then it’s time to make the sauce. Whisk together coconut sugar, garlic, Sesame Seed oil, onion, soy sauce and rice vinegar. Mix until well combined and set aside. Then take roughly about 2 Tablespoons of the mixture in your hands and shape the mixture into a small boneless rib. Do this until no remaining mixture is left. I was able to make about 5 – 7 ribs.
Cook The Vegan BBQ Ribs
Place the ribs on a parchment lined baking sheet. Then pour sauce onto ribs, ensuring each rib is coated generously. Then bake in the oven for 20 minutes. Allowing the sauce to bubble, caramelize and become a sticky BBQ coating. Once ribs are done cooking, serve immediately.