Preheat your oven to 325°F (165°C). In a food processor, combine the vital wheat gluten, chickpea flour, Shaoxing wine, vegetable stock, lemongrass, tomato paste, olive oil, hoisin sauce, tamari, and red yeast rice powder (if using). Process for 90 seconds, until a somewhat stringy, meaty dough forms.

Shape the dough into a slab measuring ½ inch tall, 4 inches long, and roughly 14 inches wide. Allow the dough to rest for 5 minutes, until the gluten relaxes, then cut it into strips measuring ½ inch tall, 1 inch wide, and 4 inches long.

Lightly oil a parchment-lined baking pan. Arrange the dough pieces in a single layer with a little space between them and bake for 30-35 minutes, until just firm to the touch and lightly golden.

Meanwhile, in a bowl, whisk together the vegan fish sauce, hoisin sauce, sriracha, lime juice, lemongrass, cilantro, bird’s eye chilies, shallots, scallions, and white pepper. Set aside.

Heat the olive oil in large skillet over medium-high heat. After 90 seconds when the oil is hot add the baked ribs and sear for 2-3 minutes per side, turning as needed, until browned on the outside.

Reduce the heat to medium-low and pour the rib sauce over the seared ribs. Toss gently to coat, then cook for 3-4 minutes, turning the ribs occasionally, until the sauce coats the ribs evenly.

Transfer the ribs to a serving platter. Garnish with sliced bird’s eye chilies, sliced scallions, cilantro leaves, and Thai basil.