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.