Boneless Barbecue Ribs - But VEGAN!

That's right, no bones, no animals harmed, and we have barbecue ribs! So easy, so tasty, you need to make these vegan ribs!
Join us at The Chef's Table (our members only group): chefstable.theplantbasedbistr...
Ingredients:
1 20 oz Can Green Jackfruit: amzn.to/45A1VAO
1 1/2 Cups Vital Wheat Gluten: amzn.to/45v3v78
1 teaspoon Yeast Extract: amzn.to/3sE6MTa
1 teaspoon Garlic Powder: amzn.to/47RShvb
1 teaspoon Onion Powder: amzn.to/3Z12Wzy
1/4 Cup Nutritional Yeast: amzn.to/3OZOpzG
1 Tablespoon White Wine Vinegar: amzn.to/3Z2oY51
1/2 teaspoon Sesame Oil: amzn.to/3sIytdj
1 1/2 Tablespoon Maple Syrup (or Brown Sugar): amzn.to/44zkpjJ
1 teaspoon "Pork" Flavoring
3/4 Cup Water
1 teaspoon Smoked Paprika: amzn.to/481AEJt
1 teaspoon Liquid Smoke: amzn.to/3qW8Fds
1/2 teaspoon Beet Root Powder: amzn.to/3L6Bqek
Oil for cooking
BBQ sauce of choice, we used Sweet Baby Ray's: amzn.to/47WEOCe
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Vitamix Blender: amzn.to/3sAgKVA
Vitamix Food Processor Attachment: amzn.to/3Px5faF
Heat Resistant Gloves: amzn.to/3P9cNiq
Oil Sprayer: amzn.to/45BmPzy
Small Stainless Steel Spatula: amzn.to/45VXErw
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#veganribs

[@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!

[@richardhoule-hv3ct]

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

[@sandracarli1110]

Finally a cook that doesn’t waste food🎉! I have all ingredients 🥳I’ll try it soon. Thank you for sharing!

[@PlantBasedBistro]

Waste food? Thanks but do cooks really waste that much?

[@sandracarli1110]

@@PlantBasedBistro Yes, I see people leaving food in the bowls or food processors they use, also cutting veggies in a way that they discard a useable part. Many also use a lot of plastic wrap. That could be easily avoided.

[@PlantBasedBistro]

@sandracarli1110 oh, agreed!

[@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!

[@rebeccaaustin2458]

This beats my strips of barbeque sauce-slathered tofu!

[@PlantBasedBistro]

Yeah… we tried that too!

[@revacherese]

Tried this tonight. Very good

[@PlantBasedBistro]

Awesome!

[@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.

[@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 :)

[@dickwright7702]

You didn't mention a baking temp, 350, 400 ? Thanks

[@PlantBasedBistro]

I did, even had the metric conversion. 375f.

[@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.

[@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.