Empty My Fridge
Vegan BBQ Ribs w/ my Non-Vegan Sister
Ingredients
- Jackfruit1 can
- Seitan1 cup
- Smoked paprika1 tbsp
- Garlic powder1 tbsp
- Onion powder1 tbsp
- Nutritional yeast2 tbsp
- Vegetable broth¾ cups
- Tahini¼ cups
- Soy sauce1 tbsp
- Liquid smoke2 tsp
- Barbecue sauce⅔ cups
- Saltto taste
Instructions
- Drain and rinse the jackfruit. Steam or simmer it in water for 10 to 15 minutes until very tender. Mash the pieces with a potato masher or fork, then let cool slightly.
- Preheat the oven to 350°F (175°C).
- Mix the vital wheat gluten, smoked paprika, garlic powder, onion powder and nutritional yeast. Add the shredded jackfruit and combine.
- Whisk the veggie broth, tahini, soy sauce and liquid smoke together. Pour over the gluten mixture, combine, and knead for one minute.
- Press the dough into a lightly oiled 8 or 9 inch square pan. If you want, cut the ribs into the dough now so they are easier to pull apart later. Bake for 30 minutes.
- Take the pan out and brush 1/3 cup of barbecue sauce over the top. Flip the seitan and brush the remaining barbecue sauce on the other side.
- Return to the oven and bake 25 to 30 minutes, until the seitan is completely firm. Brush on more barbecue sauce if you like, and serve right away.
Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.
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