Boneless Barbecue Ribs - But VEGAN!

[@rickoh7578]

Well, I made them, it was little messy because of the Jackfruit but the recipe is great, it's on my list. I baked them in medium sized convection oven and they turned out just like I thought they would. I refrigerated them for 4 hours and re-baked them as per your instruction, outstanding. Thank you for the time you spent developing the recipe.

[@PlantBasedBistro]

Happy to help!

[@Mimulus2717]

I did not have jackfruit, but used canned hearts of palm instead and that seem a good substitution,. I also found my vital wheat gluten super active and my dough developed really strong elastic nature from the get go...I could not get mine to lay flat and reach into the corners of my pan...and I used a pan smaller than the one here. I also found using kitchen shears to cut the ribs way easier than a knife. Mine did not look as neat as yours, but tasted great, will definitely make again. Thanks!

[@valeriekurtz5620]

I love your videos! How are the ribs different if you chill them first before finishing them? Are they firmer? Thanks!

[@PlantBasedBistro]

Yes, they firm up a bit more, just adds to the texture.

[@richardhoule-hv3ct]

Miam ! Merci pour cette belle recette ! ❤❤❤❤❤❤❤❤😊

[@MP-cf8lw]

Hi, tried your style and works great, thank you! i have tried at least two other methods yummy all ways!

[@PlantBasedBistro]

You are welcome!

[@revacherese]

Tried this tonight. Very good

[@PlantBasedBistro]

Awesome!

[@rebeccaaustin2458]

This beats my strips of barbeque sauce-slathered tofu!

[@PlantBasedBistro]

Yeah… we tried that too!

[@KingdomOfHeavenPictures]

Hmmm....my cook was gelatinous. Maybe my elevation is affecting it? I'm close to 4,000 ft above water. Can't figure it out; every VWG bake is like a chewy asian dessert.

[@PlantBasedBistro]

Hmm... could be? Try baking longer?

[@KingdomOfHeavenPictures]

OH MAN! I went another hour or so on 15 - 30 increments..AMAZING. I didnt have jackfruit so I used Pumfu instead (pumpkin tofu). I AM BLOWN AWAY

[@KingdomOfHeavenPictures]

I also had to wrap in parchment or the outside got too crisply

[@PlantBasedBistro]

@KingdomOfHeavenPictures are you at the right temp? We never had that issue.

[@PlantBasedBistro]

Yeah, using completely different ingredients can drastically alter the cooking times.

[@donsonthewise]

Is there some way to get rid of that taste that VWG leaves behind? Literally every VWG recipe I’ve ever tried has this weird underlying flavor that comes from the VWG. Love your recipes man! Thanks

[@PlantBasedBistro]

I don't notice it really. Some say acids like vinegar others use baking soda. I just use a lot of sauce :)

[@glamdestruction2167]

Vegan, but use meat bouillon 😳

[@PlantBasedBistro]

Try again. It’s no beef bouillon. It’s a vegan product.

[@tbird8709]

Why does he keep cutting the seitan in the pan? ... Just dump it out and cut it... It's getting on my nerves

[@PlantBasedBistro]

He keeps cutting in the pan because dumping it out before it's baked makes it difficult to cook properly. If that makes you that upset, I can only imagine how you must feel watching most KZbin videos.