Vegan BBQ Ribs from the Grill with Spicy Lime Coleslaw
What’s going on the grill for us this summer? No question: vegan BBQ ribs! We’re making the classic grill favorite vegan – crispy on the outside, juicy on the inside, packed with roasted flavors and a marinade so good, you’ll want to eat it by the spoonful.
The most important part? Definitely the marinade. It’s what decides whether you’ll want to keep eating after the first bite – or just shut the grill off. Our marinade is based on the BBQ sauce from Münchner Kindl Senf and brings everything you could want: a smoky character paired with the sweet depth of molasses. Natural smoked salt gives it a pleasant smoky note that’s not overpowering, and a gentle heat makes it a crowd-pleaser. In short: this is the kind of BBQ sauce every pantry needs.
Our vegan ribs are made with a flavorful seitan dough, into which we fold shredded king oyster mushrooms – their fibrous texture is reminiscent of pulled pork and gives the ribs a juicy, meaty bite. The mushroom caps add extra umami and a slightly earthy taste. And since something’s just missing with ribs without bones, we’re adding vegan bones made from cinnamon sticks. They look impressively real, are guaranteed to spark conversation at the grill, and add a subtle spiced aroma to the whole thing.
On the side, we’re serving a spicy lime coleslaw with a zesty twist of lime juice and chili – the perfect match for the smoky ribs, bringing just the right amount of freshness to the plate.
Vegan BBQ Ribs from the Grill with Spicy Lime Coleslaw
Ingredients
For the base of the BBQ Ribs:
- 3 king oyster mushrooms
- 1 red onion
- 1 garlic clove
- 240 g vital wheat gluten or seitan base powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp smoked paprika
- 1 tsp light miso paste
- 40 ml soy sauce
- 1 tbsp rapeseed oil
- 2 tbsp BBQ sauce (e.g., from Münchner Kindl Senf)
- 150 ml vegetable broth
For the marinade:
- 1 tbsp rapeseed oil
- 2 tbsp agave syrup
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp smoked paprika
- 0.5 tsp regular paprika
- 60 ml vegetable broth
- 200 g BBQ sauce (e.g., from Münchner Kindl Senf)
Additionally:
- 4 cinnamon sticks
For the coleslaw:
- 1 carrot
- 150 g white cabbage
- 150 g red cabbage
- 0.5 onion
- 150 g vegan mayo (e.g., from Münchner Kindl Senf)
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 tbsp apple cider vinegar
- 1 tsp mustard (e.g., from Münchner Kindl Senf)
- 1 tsp rice syrup (or agave syrup)
- 0.5 tsp garlic powder
- 0.25–0.5 tsp chili powder
- salt
- pepper
Instructions
- Start by preparing the coleslaw: Peel the carrot and onion. Remove any dry leaves or the core base from the white and red cabbage if needed. Slice the vegetables into fine strips or finely chop them using a food processor (or by hand). Place everything in a large bowl.
- In a small bowl, mix together the vegan mayonnaise, lime juice and zest, apple cider vinegar, mustard, rice syrup, garlic powder, chili, salt, and pepper. Taste and adjust the seasoning depending on your preferred level of spiciness or freshness. Pour the dressing over the chopped vegetables and mix well. Cover and let the coleslaw sit in the fridge for at least 1 hour. Before serving, season again with salt, pepper, and lime juice to taste.
- Preheat the oven to 190°C (top and bottom heat). Grease a baking dish with a little rapeseed oil.
- Cut off the caps of the king oyster mushrooms and set them aside. Use a fork to shred the stems into fibers. Dice the mushroom caps finely. Finely chop the onion and garlic as well.
- In a large bowl, mix the vital wheat gluten, garlic powder, onion powder, and smoked paprika. Add the shredded mushrooms, diced caps, onion, garlic, soy sauce, miso, rapeseed oil, BBQ sauce, and about half of the vegetable broth. Mix everything well. Gradually add the remaining broth and knead the mixture by hand into a moist, pliable dough.
- Divide the dough into four equal portions and shape each one on a board into a rounded rectangle (about 7.5 × 20 cm, 0.5 cm thick). If the dough is difficult to shape, let it rest for 15–30 minutes.
- Place two pieces on top of each other and gently press together. Score the surface into 5–6 sections without cutting all the way through. Insert three cinnamon sticks into the cuts of each set to create two "rib racks." Place the ribs in the baking dish and brush both sides lightly with rapeseed oil.
- For the marinade, mix agave syrup, garlic powder, onion powder, and both types of paprika. Rub the mixture onto the top side of the ribs. Pour the vegetable broth around the ribs into the baking dish. Cover the dish with foil or a lid and bake the ribs for about 20 minutes.
- Remove the foil. Brush half of the BBQ sauce onto the top and sides of the ribs. Increase the temperature to 220°C and bake for another 10 minutes.
- Grill the ribs for 3–4 minutes on each side until crispy, brushing them with the remaining BBQ sauce as you go. Alternatively, broil them in the oven for another 5 minutes.
