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 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.
This past week there was torrential rainfall in the Midwest and we happened to be affected by it. We live in an older house that I love, but the previous owners decided to finish most of the basement. This usually isn’t a problem: we have extra space for entertaining and a whole extra room to display some of my husband’s Marvel action figures.
Until it floods.
And yes, he collects action figures. Our bathroom is actually Simpsons themed. You can totally tell we’re adults who grew up in the 90s. My husband had taken a few days off between Christmas and New Years, and spent most of that time on his hands and knees tearing up laminate. This week, we have people installing a sump pump (I didn’t even know what that was) in our basement. These nice guys actually went through the effort of hauling away all of our basement flooring, so I decided to make these cinnamon rolls for them.
Little did I know, one was on a diet, so after I shared with the other guy, I ate four. So it goes.
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 made these turtles as a present for my family last year on Christmas and they requested I make them again this year. And by requested, I mean demanded. But I was happy to oblige because these are delicious and I get to opportunity to taste test them before the big day.
I’m a huge fan of rich, chewy caramel, but it’s hard to find a vegan version that compares to the non-vegan kind. Cocomels are the only ones I’m aware of, although there could be more. I used this same caramel recipe in my birthday dacquoise, but it’s originally from Fork and Beans. If you’ve never made homemade caramel before, here’s a disclaimer: it’s easy to screw up. Trust me, I’ve screwed it up multiple times and I have made this recipe a LOT.
A few tips for your success include:
- low and slow is the way to go. Don’t try to heat it too fast, because it will burn to the bottom of your pan and ruin it forever. Not like I’ve had experience with that.
- use parchment paper in the pan. Aluminum foil and wax paper will not work. You’ll end up peeling them off the caramel while trying to salvage any bits of caramel and it’s just really messy. Seriously, I haven’t done this a few times either.
- don’t try to use an immersion blender if the emulsion breaks. Caramel is hot. Like over boiling temperature hot. If you stick a blender in it, it’s going to splash onto your arm and burn you. Definitely don’t try this. See the first tip on how to avoid the emulsion breaking.
- don’t expect it to be as firm as non-vegan caramel. Unless you have a candy thermometer, it might get firmer. I haven’t been able to successfully get it that firm. Let me know if you do.
Rich, creamy, luscious, thick cheesecake. On top of a salty pretzel crust and drizzled with blueberry sauce.
Another one of those recipes that I have never even attempted before going vegan, yet worked out perfectly. I’ve been intrigued with New York style cheesecake for a while now, but most recipes call for a massive amount of eggs to set the texture. Before now, I would have never been able to replicate them. But yet again, VeganEgg to the rescue! Since VeganEgg sets at higher heats, it works perfectly in this custard-style application.
This recipe is so ridiculously easy that I’m considering making another cheesecake tomorrow. Two cheesecakes is not a problem, right? Not in this household.