Begin by finely mincing the canned chickpeas and yellow onion, ensuring they’re thoroughly combined for optimal flavor. Set these aside to allow their flavors to meld.

In a large mixing bowl, whisk together vital wheat gluten, garlic powder, onion powder, and smoked paprika. If you’re using the optional vegan ham broth base, add it now.

Create a well in the center of your dry mixture and add the minced chickpeas, chopped onion, low-sodium soy sauce, extra virgin olive oil, and half of the water. Stir with a spatula until the mixture starts to come together.

Transfer the mixture onto a clean surface and gently knead it for about 2–3 minutes. Add remaining water gradually until the dough is firm yet moist.

Divide the dough into portions and flatten each piece slightly. Stack them to resemble rib racks, then score the tops with a knife.

Preheat your oven to 375°F (190°C). Coat each rib-shaped piece lightly with olive oil and rub some of your favorite dry seasoning mix.

Place the baking dish in your preheated oven and cover it with aluminum foil. Bake for 20 minutes.

After baking, remove foil and generously brush BBQ sauce over each rib. Increase the oven temperature to 425°F (220°C) and bake uncovered for an additional 10–15 minutes.

Once baked, let your Sticky BBQ Vegan Ribs cool in the pan for 10–15 minutes to firm up. Slice and present them on a platter.