Sticky Creole Corn Ribs (Vegan & High-Protein)

Why this version is better

Total fat drops by ~48% per serving by cutting oil and replacing full-fat cotija with nutritional yeast. Protein more than doubles per serving by introducing hemp seeds and roasted chickpeas. The recipe remains gluten-free by substituting Worcestershire with tamari. Carbs stay moderate. This version is fully plant-based and aligns with all stated dietary restrictions.

Cooking note: Replacing cotija cheese with a nutritional yeast-hemp seed topper maintains a cheesy, umami flavor while dramatically boosting protein. Honey is swapped for pure maple syrup (calorically similar but vegan-compliant). Neutral oil is reduced from 2 tbsp to 1 tbsp and the glaze is kept intact since Worcestershire sauce is replaced with a certified gluten-free tamari-based alternative to maintain the savory depth. A chickpea-based protein boost is added as a topping to push protein toward the 25g+ goal without inflating fat or carbs meaningfully.