Place the soy big steak in a bowl and pour boiling water over it. Let it hydrate for about 15-20 minutes. Drain the steak and press as much excess water out of it as you can (e.g. between 2 cutting boards). Pat dry with a kitchen roll. Cut the steak lengthwise in two halves.

Whisk together the tomato purée, the soy sauce, vegetable oil, mustard, (smoked) paprika powder and pinch of salt & pepper. Pour the mixture over the big steak halves and rub it slightly in. Let it marinate for at least 15 minutes.

Meanwhile finely slice the gherkins and cut the onion into half moon shapes (or "quarter moon" shapes). Now is the right moment to prepare a side dish if you want one.

Preheat the oven to 180 degrees Celsius and a pan on high temperature. Fry the steaks from both sides until golden brown. Meanwhile halve the hot dog buns and warm them in the oven. Coat the pan-fried steaks with about 2 tablespoons of bbq sauce.

Place the steaks on the bottom piece of your buns, add the remaining bbq sauce and top with gherkins and onions. Put the upper part of the buns on top and enjoy your vegan mcrib!