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Mushroom Jackfruit Rib Ingredients
- 3.2 ounces oyster mushrooms
- 20 oz can young green jackfruit
- 1 cup vital wheat gluten
- 1 tbsp red wine vinegar
- 1 tsp oregano
- 2 tsp chili flakes
- 2 tsp beet powder (optional for color)
- 1 Tbsp of steak seasoning
- 1/2 cup BBQ sauce, divided
- 2 Tbsp avocado oil
- 1/4 cup + 2 Tbsp vegetable broth OR water
- 1 Tbsp cashew butter (optional)
- 1/2 tsp kappa carrageenan (Extra binder - you can find on Amazon optional)
- salt & pepper to taste
Gravy
- 2 Tbsp of vegan butter
- 2 cups of veggie broth
- 2 Tbsp of coconut amino
- 1 tsp of dried thyme
- 2 Tbsp of apple cider vinegar
- 2 tsp Mushroom seasoning (Optional)
- 3 tsp Minced Garlic
- 3 tsp Minced onions
- 2 tsp of Miso Paste
- 2 tsp of smoked paprika
- 1 Tbsp of arrowroot powder with 1 Tbsp of water to make a slurry
- Salt & Pepper to taste
Serve with:
- Roasted cauliflower
- Gravy
- Mashed chives potatoes
- Cherry tomatoes
- Garnish with rosemary
Directions
- Add mushrooms to a sauté pan on low heat. Press the water out of the mushrooms as they cook. Cook the mushrooms for about 5 minutes.
- Drain the jackfruit, then mash the jackfruit chunks with a press or heavy cup. Place the jackfruit in the pan with the mushrooms. Flip, press, and repeat until most liquid is gone from both the mushrooms and jackfruit This may take about 15 minutes.
- Add cooked mushrooms, jackfruit, 1/4 cup of BBQ sauce, beet powder, oregano, chili flakes, and steak seasoning to a food processor and pulse 2-3 times. Refrain from over-blending to keep the texture meaty.
- Place the mushroom/jackfruit blend, avocado oil, cashew butter, red wine vinegar, and vegetable broth into a bowl. Mix well. Preheat the oven to 350 degrees Fahrenheit.
- Add vital wheat gluten and kappa carrageenan to the bowl and mix. If the mixture is too wet, add a little more vital wheat gluten, but don’t overdo it; it will be hard to shape. Shape the mixture and place it on a baking sheet, lined with parchment paper. Rub a little oil on the outside of the rib slab.
- Bake for 20 minutes at 350 degrees covered. Remove from the oven, brush BBQ sauce on both sides, and bake covered for an additional 45-50 minutes. If the ribs start to dry out, coat them with more BBQ sauce. Allow to cool after baking.
- Add all ingredients for the gravy to a saucepan and cook for 10 minutes.
- Reduce the heat and add the arrowroot slurry and mix until the gravy thickens.
- Preheat the grill. Recoat the rib slab with BBQ sauce and grill for 5 minutes on each side.
- Enjoy
Shopping List
Mushroom Jackfruit Rib Ingredients
- 3.2 ounces oyster mushrooms
- 20 oz can young green jackfruit
- 1 cup vital wheat gluten
- 1 tbsp red wine vinegar
- 1 tsp oregano
- 2 tsp chili flakes
- 2 tsp beet powder (optional for color)
- 1 Tbsp of steak seasoning
- 1/2 cup BBQ sauce, divided
- 2 Tbsp avocado oil
- 1/4 cup + 2 Tbsp vegetable broth OR water
- 1 Tbsp cashew butter (optional)
- 1/2 tsp kappa carrageenan (Extra binder - you can find on Amazon optional)
- salt & pepper to taste
Gravy
- 2 Tbsp of vegan butter
- 2 cups of veggie broth
- 2 Tbsp of coconut amino
- 1 tsp of dried thyme
- 2 Tbsp of apple cider vinegar
- 2 tsp Mushroom seasoning (Optional)
- 3 tsp Minced Garlic
- 3 tsp Minced onions
- 2 tsp of Miso Paste
- 2 tsp of smoked paprika
- 1 Tbsp of arrowroot powder with 1 Tbsp of water to make a slurry
- Salt & Pepper to taste
Serve with:
- Roasted cauliflower
- Gravy
- Mashed chives potatoes
- Cherry tomatoes
- Garnish with rosemary
Directions
- Add mushrooms to a sauté pan on low heat. Press the water out of the mushrooms as they cook. Cook the mushrooms for about 5 minutes.
- Drain the jackfruit, then mash the jackfruit chunks with a press or heavy cup. Place the jackfruit in the pan with the mushrooms. Flip, press, and repeat until most liquid is gone from both the mushrooms and jackfruit This may take about 15 minutes.
- Add cooked mushrooms, jackfruit, 1/4 cup of BBQ sauce, beet powder, oregano, chili flakes, and steak seasoning to a food processor and pulse 2-3 times. Refrain from over-blending to keep the texture meaty.
- Place the mushroom/jackfruit blend, avocado oil, cashew butter, red wine vinegar, and vegetable broth into a bowl. Mix well. Preheat the oven to 350 degrees Fahrenheit.
- Add vital wheat gluten and kappa carrageenan to the bowl and mix. If the mixture is too wet, add a little more vital wheat gluten, but don’t overdo it; it will be hard to shape. Shape the mixture and place it on a baking sheet, lined with parchment paper. Rub a little oil on the outside of the rib slab.
- Bake for 20 minutes at 350 degrees covered. Remove from the oven, brush BBQ sauce on both sides, and bake covered for an additional 45-50 minutes. If the ribs start to dry out, coat them with more BBQ sauce. Allow to cool after baking.
- Add all ingredients for the gravy to a saucepan and cook for 10 minutes.
- Reduce the heat and add the arrowroot slurry and mix until the gravy thickens.
- Preheat the grill. Recoat the rib slab with BBQ sauce and grill for 5 minutes on each side.
- Enjoy
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