Grilled King Oyster Mushroom "Ribs" with Homemade Barbecue Sauce

These tender, full-flavored vegan “ribs” get their meaty bite from king oyster mushrooms and protein-packed vital wheat gluten, which also helps the slabs stay together during grilling. Vital wheat gluten—available in the alternative grains aisle of most grocery stores—is the key ingredient in seitan, a meat alternative that dates back to 6th-century China. The recipe involves several steps, but you can bake the rib slabs up to a few days ahead and keep them refrigerated. When you’re ready to grill, let them sit at room temperature for an hour, then finish them on the grill with barbecue sauce. A sweet-and-tangy sauce is our preference, but any bottled sauce you like will work.

Info

• Cook time: 45 minutes
• Total time: 3 hours
• Yield: 4 servings

Ingredients

For the Mushroom Ribs

• 8 ounces king oyster mushrooms
• 1 1/4 cups vital wheat gluten
• 1/3 cup chickpea flour
• 1/4 cup nutritional yeast
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground fennel (optional)
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil, plus extra for oiling the grill grates
• 1 tablespoon soy sauce

For the Barbecue Sauce

• 2 cups ketchup
• 1/2 cup cider vinegar
• 1/4 cup molasses
• 1/4 cup packed vegan light brown sugar
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper

Instructions

1. Prepare the mushrooms: Using your fingers or a peeler, pull the king oyster mushrooms into long, very thin strips. Cut the strips into 1-inch lengths. The small cap can be tough to shred; slice it into thin matchsticks with a knife. Set aside.
2. Mix the dry ingredients: In a large bowl, whisk together the vital wheat gluten, chickpea flour, nutritional yeast, chili powder, garlic powder, onion powder, fennel (if using), 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until well combined. Add the shredded mushrooms and toss to coat evenly.
3. Form the dough: In a small bowl or measuring cup, whisk the olive oil, soy sauce, and 2/3 cup water. Pour this into the mushroom mixture and stir with a fork. Turn the mixture out onto a cutting board and knead until fully combined. Shape into a 9-by-6-inch rectangle about 3/4 inch thick. Cut it in half crosswise to make 2 shorter slabs, which are easier to handle. Let rest for at least 15 minutes.
4. Heat the oven: Preheat the oven to 350°F.
5. Make the barbecue sauce: While the dough rests, combine the ketchup, cider vinegar, molasses, brown sugar, chili powder, garlic powder, onion powder, smoked paprika, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and 1/2 cup water in a medium saucepan. Whisk until smooth. Bring to a boil, then reduce the heat and simmer until the sauce thickens and darkens, about 5 minutes.
6. Braise the slabs: Measure out 1/2 cup of the sauce and whisk it with 1 cup water in a 9-by-13-inch baking dish. Using a thin spatula, carefully slide the 2 mushroom slabs into the dish. Cover with foil and braise in the oven, basting with the liquid halfway through, until the center feels firm, about 1 hour. Remove the foil and spoon any remaining braising liquid over the slabs. Let cool to room temperature so they firm up further, about 1 hour.
7. Get the grill ready: Prepare a grill for medium heat; clean and oil the grates. (Alternatively, heat a grill pan over medium heat.)
8. Grill the slabs: Brush the tops of the slabs with about 1/4 cup of the barbecue sauce. Place them sauce-side down on the grill and cook until dark grill marks form, 3 to 4 minutes. Brush another 1/4 cup sauce on top and flip. Grill for another 3 to 4 minutes, then transfer to a cutting board.
9. Serve: Brush with more sauce and cut each slab into 4 “ribs,” for 8 total. Serve with extra sauce on the side.