VEGAN RIBS JACKFRUIT RECIPES

Steps:

• Drain and rinse jackfruit. Steam or sauté in water for 10-15 minutes until very tender. Break apart jackfruit pieces with a potato masher or the back of a fork. Set aside to cool slightly.
• Preheat oven to 350°F.
• Combine gluten, spices, and nutritional yeast. Toss in shredded jackfruit and combine.
• Combine veggie broth, tahini, Bragg’s, and liquid smoke. Pour over gluten mixture and combine. Knead dough for a minute.
• Press dough into a lightly oiled 8″ or 9″ square pan. Optionally, cut desired number of ribs into the dough now to make them easier to pull apart later. Bake for 30 minutes.
• Remove seitan from oven and brush 1/3 cup barbecue sauce over the top. Flip seitan over and brush the remaining barbecue sauce on the other side.
• Return ribs to the oven and bake for another 25-30 minutes until seitan is completely firm. Brush with more bbq sauce if desired, and serve immediately.

Steps:

• Preheat oven to 425°F. Scrub sweet potatoes thoroughly; pat dry. Prick sweet potatoes all over with a fork. Place in a 3-quart rectangular baking dish. Bake 40 to 60 minutes or until tender. Let stand until cool enough to handle.
• Meanwhile, for quick-pickled onion, in a small saucepan bring vinegar, 2 teaspoons of the sugar, and 1½ teaspoon water to boiling. Stir in onion. Remove from heat; let stand for at least 20 minutes, stirring occasionally. Drain before using.
• In a medium saucepan stir together the next six ingredients (through ginger) and the remaining 1 tablespoon sugar. Stir in jackfruit and lentils. Bring to boiling; reduce heat. Cover and simmer 5 minutes to heat through, stirring occasionally.
• Cut a slit in tops of the potatoes. Fluff potato pulp with a fork. Top with jackfruit mixture, pickled onion, and cucumber (if using).