My husband has been vegetarian for over 15 years, yet he still answers “ribs” when asked his favorite food. Last year for Father’s Day I made him these juicy, chewy, meaty jackfruit ribs and they’ve become a regular meal in our house since then.
Jackfruit has been floating around in the vegan world for a few years now, usually as a pulled pork substitute. It works great to add a shredded texture to these seitan ribs!
I add refined coconut oil and peanut butter to give them a fattier texture, but you could easily substitute both of those out for a more firm result. I also use ground dried shittake mushrooms to add a little “umami”. I find whole shittake mushrooms at my local international store and grind them and store in a jar. If you don’t have these available to you, feel free to omit it.
This recipe calls for an Instant Pot, but if you don’t have one you can use a steamer to steam the ribs or an oven to bake them, whichever is your preference. They are very versatile!
- 1 1/2 cups water
- 1/4 cup nutritional yeast
- 2 tablespoons paprika
- 2 tablespoons refined coconut oil
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon liquid smoke
- 1 tablespoon ground dry shittake mushrooms (optional)
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 10 ounce can jackfruit in brine
- 2 1/4 cups vital wheat gluten
- Drain and rinse jackfruit. Shred pieces apart and remove seeds. Chop cores very finely, or remove complete.
- Combine all ingredients up to the jackfruit in a food processor fitted with a dough blade. Blend for 20 seconds to fully combine.
- Add shredded jackfruit and 1 cup vital wheat gluten. Blend for about 30 seconds to combine, then add 1 and 1/4 cup vital wheat gluten. Blend for another 2 minutes until dough starts to become ‘stringy’.
- Dump onto a cutting board and divide into 4 pieces. Score the tops to make each individual ‘rib’.
- Wrap each slab in foil and seal ends tightly.
- Add 2 cups water to Instant Pot. Add trivet and stack foil packages inside. Use the manual setting, high pressure, for 40 minutes. Alternatively, you can bake at 350°F for 40 minutes instead, but wrap each package in an extra layer of foil.
- At this point you can refrigerate or freeze until ready to use, or use immediately. Simply cover in your favorite barbecue sauce and bake at 350°F for 15 minutes.
Well hello again. Have you missed me?
This has been quite the hiatus. I bet you’re wondering where I was. Well, I was here; still in the Midwest. In case you missed it on my Instagram, last year in October I had a second baby and since that time I’ve been pretty busy.
But I still think about little old Avocados and Ales all the time. Especially when Buzzfeed links to my page. Or Mary’s Test Kitchen makes an amazing video featuring my aquafaba cheese. Seriously, go check the video out, Mary has a way of making everything look easy.
I bet you’re wondering if I would come back with a recipe. It was hard to choose; I’ve been cooking throughout my hiatus but a lot of it is the same old standards. However, I’m constantly looking for something fun to veganize. My friend MeShell inspired this Big Mac pizza and I’ve made it multiple times since.
Why hello again!
Are you still reading?
It’s been a while since I was here!
Today I’m going to be sharing one of my favorite pizza recipes, deep dish! Being from the Midwest, Chicago style pizza is a big thing here. I do love the sauce on top, but my favorite part is the thick crust.
Sausage is almost as important to Chicago style pizza as the crust, and my favorite vegan sausage is made by Lightlife. I used to buy it every time I visited Trader Joe’s, as it’s the perfect breakfast sausage, served with scrambled tofu. Lightlife has a great range of vegan products. My favorite include:
Please click continue reading below to enter my giveaway for 5 $1 off any Lightlife product coupons!!
I am a 90’s kid and there’s no reason for me to deny it. I spent many an afternoon in front of a TV watching cartoons with a box of Totino’s pizza rolls. I’m sure most other 90’s kids remember watching shows like Hey Arnold and Rugrats after school, although maybe the pizza rolls were a particular remnant of my own childhood.
I always have fun recreating foods like this and pizza rolls have been on my to-do list for years. I very specifically remember the thin and crispy, oily crust, so I knew a pizza crust wasn’t going to work here. I made a basic pasta dough, but used a bit of vital wheat gluten to firm it up. Alternatively, you could just use bread flour, but it’s not something I usually have on hand.
I didn’t get any pictures of the rolling and filling process, but it’s the same as making ravioli. YouTube is a great help for beginners if you’ve never made ravioli before, but it’s pretty simple. Dough, filling, and dough, and just seal around the edges.
I fried these, but they could possibly be baked on a parchment lined pan. The crispy crust effect won’t be the same so as long as you’re not eating them daily, I recommend a shallow fry. This recipe makes about 12, but you can easily double it and keep the rest refrigerated after cooking until you’re ready to eat them.
Be sure to check out the Vegan Meringue Group on Facebook for more aquafaba recipes and a thorough FAQ.
I don’t think I’ve ever been one to shy away from my love of carbs (except for during a brief Atkins diet period in the early 2000s.) There is just something wonderful about fresh homemade pasta. I will pretty much eat any pasta, but homemade pasta is something otherworldly. I discovered this recipe for homemade pasta from Vegan Dad years ago and I’ve used it pretty consistently since then. One of my favorite recipes for ravioli is filled with butternut squash, but it’s not really squash season anymore.
We love this cashew spinach ricotta in my vegan lasagna recipe, so I knew it would be a hit here. I added a touch of miso paste this time around, but it’s totally optional so if you don’t have any, don’t fret. You may need to adjust the salt level without the miso, so be sure to taste the cashew ricotta for quality control purposes. Or, you know, general hunger purposes. This recipe made about 30 ravioli for me, but if you plan to make square ravioli with an overlapping pasta layer, be sure to double the dough recipe.
I think there’s something really comforting about a big bowl of beans and rice. There’s so many different variations from different cultures that it’s hard to choose just one to love. Fortunately for me, no one is making me choose. But if I had to, I’d probably pick this dish because I love tangy Greek tomato sauces and creamy chickpeas.
This dish is very similar to the spanakorizo I posted a while ago, but without the spinach and a little more flavorful sauce. It’s an awesome meal for the cold days of winter, especially if you’ve recently been sick and have absolutely no appetite for anything but comfort food. Maybe that’s just me. If you want to make it even more authentic, try a few cubes of this delicious vegan feta on top. You won’t regret it.
Last year I read about Tomato Sushi and attempted my own version over the summer. I read online that it was simply skinned tomatoes in a marinade, cooked sous vide. My attempt was ok, but the flavor was mostly soy sauce and nori.
A few weeks ago I purchased Earth Balance with added omega 3. I was put off by the strong fish smell from the algal oil, but I was determined to find a good use for it, as I hate food waste. I saw a post on Instagram that was of the real tomato sushi and thought, “well, there’s a use for that stinky fish butter.
As many vegan bloggers before me, I have discovered the magic that is cashew ricotta. Creamy, savory cashew cheese between layers of soft pasta and marinara…I don’t think there’s anything that could make me happier. If I’m being absolutely honest, I only had ricotta once before switching to a vegan lifestyle, but I definitely don’t think I’m missing out on anything.
I love making lasagna because it’s a meal that lasts for days and tastes even better as leftovers. I always used lasagna noodles that require boiling in the past, but we switched to the no boil kind and it makes this meal that much easier.
Like most everything I make, I like to change up the vegetables in this. My only consistency is the spinach and ricotta. Try it with roasted red peppers and portobello mushrooms, or sundried tomatoes and caramelized onions.
I’m still enjoying experimenting with the Follow Your Heart VeganEgg because as I’ve admitted before, I tend to get “committed” (read: obsessed.) It’s been sold out by most retailers, but it should be coming from back to Amazon and Vegan Essentials soon! I’ll be checking regularly with the rest of you, because I know I’m going to run out!
The carton of VeganEgg contains a recipe for quiche florentine, but I wanted to put my own twist on it by using a hashbrown crust and vegan sour cream. This came out even better than my previous tofu quiche texture, and I usually never admit to improvement. I think I could eat this daily for breakfast and never get sick of it. Like a proper Midwesterner, we ate this with ketchup for dipping, because in the Midwest we put ketchup on everything. Or maybe that’s just me and I’m using my location as an excuse. I guess we’ll never know.
I would highly suggest prepping this early by getting your cold water ready, or even preparing your filling and crust the night before if you want to serve it for breakfast.
Long before the ages of the new vegan cheeses, there was Follow Your Heart. Their vegan cheeses were some of the first I tried when my husband had gone vegan and I was vegetarian. I’ll be honest, as a vegetarian, I wasn’t impressed.
And then they went and revamped their cheeses. Holy cow…Have you tried them yet? They are my new favorite cheese on the market. Seriously, put down your phone/computer/tablet and go buy some or order it online.
So naturally when I heard Follow Your Heart was coming out with a Vegan egg, I was intrigued. Anyone who has been vegan for a certain period of time has tried the tofu scramble or chickpea flour omelettes, but there’s just something intrinsically different about scrambled eggs that neither can emulate.
And that’s where VeganEgg comes in.