VEGAN ASIAN BARBEQUE RIBS

 I did not add any fat to the recipe so, I recommend (if you're wanting a juicy rib) adding about 1 cup of chopped rehydrated rice paper and adjust the seasoning to taste accordingly. That will knock up the fatty texture and give the impression of maximum juiciness. I actually enjoyed these mock ribs as is but it is definitely worth a try at elevating the texture into becoming more realistic!

Video on making of the ribs

Equipment
-Baking Sheet Tray
-Parchment Paper
-Roasting Pan
-Cutting Board
-Chef’s Knife
-Large Mixing Bowl
-Small Mixing Bowl
-Mixing Spoon
-Pastry Brush
-Fork
-Tongs
-Measuring Cups
-Measuring Spoons

Serves 4 ( 3ea)

4c Cooked Mushrooms (shredded or chopped, seasoned; see below for mushroom seasonings)
2c Chickpea Flour
1/4c Soy Sauce (gluten-free)
2-3T Vegan Chicken Bouillon or Vegetable Bouillon ( becareful to measure the sodium level as some bouillons can be higher than others. Avoid over seasoning by scaling back and adding to taste)
2T Sesame oil l
1T Liquid Smoke
1T Chinese Five Spice
1T Garlic
1each Rice Paper Sheets (cut into small pieces)
1/4c Water (as needed)

1. In a large mixing bowl, combine all ingredients with the exception of the water and mix. Add water simultaneously as needed to form a thick mushroom dough.

2. Shape dough on parchment paper into a flat log. Wrap and refrigerate overnight for a firmer dough.

3. For immediate use slice the rib portions and lay individual rib slices onto a lined non-stick baking sheet.

4. Bake at 350F for approximately 15-18 minutes or until ribs are firm and set.

5. Glaze with Asian barbeque sauce and serve. Garnish with sesame seeds and cilantro/scallions if desired.

Asian Barbeque Sauce
3T Brown Sugar
1T Sriacha
1/2TSesame oil
2T Soy Sauce

1. Mix all ingredients in a small bowl until thoroughly combined. Serve or used as desired.

Recommended Mushroom seasoning: 
Vegan Pork* Bouillon or Vegan Chicken Bouillon 
Vegan Worcestershire 
Chinese Five Spice 
Ginger 
Garlic 
Liquid Smoke 
Teriyaki 
Soy Sauce