Vegan Chinese Style Ribs

The start of your very own vegan Pu Pu Platter. 

You no longer have to live without a good ole pu pu platter. These vegan Chinese style ribs are spot F%$^&ing on. These incredible ribs are so darn easy, you can be having an amazing all vegan Chinese meal in no time. You bake them first, then you can either finish them in the oven or on a grill or grill pan. The perfect entree, or as an appetizer to go with fried rice, and my vegan walnut tofu, my vegan sesame tofu dumplings, or my vegan sweet and sour tofu

You can have yourself a Chinese feast, which is frankly all I want to do with the rest of my life! That is probably all anyone really wants to do. 

So the ribs are a seitan base with hoisin and Chinese 5 spice powder mixed in to give it incredible flavor. This is a quick seitan recipe that is just baked though, no boiling or anything. The whole thing only takes about 35-40 minutes from start to finish. Including prep. Everything is just mixed, pressed out on to a sheet pan and baked.

The texture is wonderful, the seitan ribs by themselves are outrageous, but this Chinese style BBQ sauce, holy crap. Super easy, made while the seitan is baking and the most perfect thing ever. Slice the seitan, brush on the sauce, bake again or grill. Holy crap for real, again. Vegan Chinese style ribs for the win!

I have had them 100% baked and baked then grilled and they are wonderful either way. If you don’t have a grill or grill pan, never fear. I promise, you will have a hard time sharing these vegan Chinese style ribs. So plan ahead. 

Vegan Chinese Style Ribs
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

Seitan based baked vegan wings flavored like classic Chinese spare ribs. 

Course: Main Course
Author: Lauren Hartmann
Chinese Seitan Ribs
  • 1 1/4 C. Vital wheat gluten
  • 2 Tbsp. Nutritional yeast
  • 1 tsp. Garlic powder
  • 1/2 tsp. Chinese 5 spice
  • 3/4 C. Vegetable broth
  • 1 Tbsp. Tahini
  • 1 Tbsp. Soy sauce
  • 1 Tbsp. Hoisin sauce
  • 1 tsp. Liquid smoke
Chinese Style BBQ Rib Sauce
  • 1/2 C. Hoisin sauce
  • 1/4 C. Soy sauce
  • 2 Tbsp. Agave nectar
  • 1/2 tsp. Chinese 5 spice
  • 1/2 tsp. Garlic powder
  • 1/4 tsp. Ginger powder
  • Natural red food coloring, optional ( I used Watkins food coloring)
  1. Preheat the oven to 350 degrees.

  2. Now, make the ribs. In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, garlic powder and 5 spice powder. 

  3. In a separate mixing bowl, whisk together the veggie broth, tahini, soy sauce, hoisin and liquid smoke. 

  4. Next add the wet ingredients into the dry ingredients and start stirring. Once it starts to get hard to stir and starts to become doughy, begin to knead together with your hands. 

  5. Knead together for just a minute until is forms a nice dough ball.

  6. Next, spray a sheet pan with non stick spray, then press the rib dough onto the sheet pan in a flat rectangle. About 1/2-1 inch thick. If the dough is hard to press out, I like to use another sheet pan, and press it down as hard as I can on top of the ribs. It will not take up an entire sheet pan, so just fill as much space as you can. 

  7. Now bake at 350 degrees for about 23-25 minutes, flipping the rib slab halfway through.

  8. While the ribs are baking, make the Chinese BBQ sauce. In a small sauce pan, whisk together all the sauce ingredients, adding as much food coloring as desired(or none at all). Heat on low and simmer for just a minute or two until everything dissolves. Then remove from heat. 

  9. Once the ribs are brown and firm, remove from the oven, cut into about 1 inch strips, then cut those in half if they are too long. You should get about 12-14 ribs. 

  10. From here, you can either brush the ribs on each side with the Chinese BBQ sauce and bake for another 10 minutes, flipping after 5 minutes, or you can brush them on each side with sauce then grill for a few minutes on each side. Serve with rice and veggies or just solo! 

Recipe Notes

If the seitan rib mixture is too dry, add just a tiny splash more veggie broth. 

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  • Reply
    Filitsa mendez
    April 24, 2018 at 11:43 pm

    Wow!! You are a rockstar!

  • Reply
    July 13, 2018 at 6:01 pm

    I am EXCITED about making these!

  • Reply
    October 7, 2018 at 11:20 pm

    I have yet had a home made seitan that I like. THIS!!! Omg this was so good and everyone said it was the best replica of old time favorites that we have made to date. Definitely making this again! Thank you!!!

  • Reply
    November 30, 2018 at 5:56 am

    I have yet to make a seitan batch that I am pleased with. How long do you recommend kneading the dough for before baking? I don’t want it to have the texture of a sponge. Any suggestions?

    • Reply
      Lauren Hartmann
      November 30, 2018 at 4:08 pm

      I usually knead for 2 or 3 minutes until it is nice and smooth and not sticky. Since this is baked, and not steamed or boiled, it gets pretty firm. I don’t think it has ever been spongy when I make it. I hope that helps!

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