Page 73 - Vegan Life - Issue 59 (February 2020)

Guinness Glazed BBQ Mock Ham Ribs

Serves 8

This unapologetic mock meat recipe has all the texture the dish, and cut another piece of foil to the same size.
and flavour of a robust meat-focussed dish. It can Set aside.
be served whole to be sliced at the table, like a ham, 3 To make the ‘ham rib’ wet mix, in a medium frying
or sliced into chunky ribs on a sharing platter. It will pan/skillet, over a medium heat, add the oil.
impress any omnivore diners, as well as mock-meat- 4 To the pan, add the chopped onion and fry gently
loving vegans and vegetarians. Despite the long list of for 12–15 minutes until translucent. Try not to colour it.
ingredients, it is straightforward to prepare, and will Tip half of the cooked onion into another small pan and
keep in the fridge for up to a week, or can be frozen set aside.
before glazing. 5 Add the sun-dried tomatoes to the remaining half of
the cooked onion, including any residual olive oil and
For the glaze: the bay leaves and fry gently for a few minutes. Then,
• 1 440ml can of Guinness add all the remaining wet mix ingredients, and bring to
• 150g sot brown sugar a simmer again. Cook gently for 4–5 minutes and then
• 1 tsp paprika discard the bay leaves. Set aside to cool.
• 1 tsp freshly ground black pepper 6 Put all of the ingredients for the dry mix into a large
• 2 tsp cornflour or potato flour/starch bowl and add the cooled onion and tomato mixture

• Salt, to taste from the frying pan/skillet. Mix well and knead the
dough until it comes together. Press the dough into
For the ‘ham rib’ wet mix: the bottom of the prepared baking dish making a thick
• 2 tbsp olive or other vegetable oil layer that covers the bottom of the dish. Cover with the
• 1 onion, finely chopped greaseproof paper and then the foil, wrapping over the
• 4 sun-dried tomatoes (sotened in olive oil), edges for a snug fit.
finely chopped 7 Bake in the preheated oven for 1 hour. This will give
• 2 bay leaves the seitan a very chewy texture. Reduce the cooking
• 100ml (1/3 cup) plus 1 tbsp passata/strained time by 15 minutes if you prefer a soter texture, and
tomatoes reduce cooking time by a further 10 minutes if using a
• 100ml (1/3 cup) plus 1 tbsp good-quality metal baking dish rather than ceramic.
vegetable stock 8 Meanwhile, for the glaze, add the Guinness, sugar,
• 2 tsp salt paprika, pepper and salt to taste to the small pan
• 1 tsp caraway seeds with the reserved cooked onion. Place on a medium
• 1 tsp hickory liquid smoke high heat and bring to the boil. Reduce the heat and
• 2 tbsp maple syrup simmer for 30–40 minutes until reduced by a third.
• 2 tbsp soy sauce Mix the corn or potato flour/starch with a little cold
water to make a paste, then mix into the glaze mixture
For the dry mix: to thicken. Simmer for a further 10 minutes until the
• 250g (9oz) vital wheat gluten glaze is sticky and well thickened. It should still have a
• 2 generous tbsp chickpea/gram flour pouring consistency.
• 2 tbsp nutritional yeast 9 Remove the ‘ham’ rib from the oven and remove
• 1 tsp onion powder the foil and paper. Generously coat with the glaze then
• 2 tsp garlic powder carefully turn over — it should lit easily. Slather the top
• 2 tsp paprika with more glaze and then return to the oven for another
• 1 tsp dried sage 8–10 minutes. You can also set aside ater glazing and
• 2 tsp dried dulse seaweed, soaked in cold water, reheat in the oven for 10–15 minutes when you’re ready
drained and finely chopped to serve. Serve whole or sliced into 3cm/1-inch wide
• 4 bay leaves ribs, drizzled in more of the warm glaze, and serve any
• 1 tsp coriander seeds and 1 tsp mustard seeds, extra on the side.
roughly ground to a powder

You will also need:
• Ceramic or metal baking dish, approx. 10 x 6 in,
lightly greased

1 Preheat the oven to 180°C/350°F/Gas 4.
2 Put the bay leaves in the bottom of the prepared
baking dish and scatter the ground coriander and
mustard seeds over the bottom of the dish. Cut out a Recipes and images from:
piece of greaseproof paper that will cover the top of Vegan Christmas Feasts by Jackie Kearney

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