INGREDIENTS:
- 2-20 oz cans of jackfruit, drained, rinsed & shredded
- 1-16 oz package of vegan ground mince, I used Beyond Beef
- 2 cups vital wheat gluten
- 1/2 white onion, minced
- 4 cloves garlic, minced
- 1 cup vegetable broth
- 1 tbsp tamari or soy sauce
- 1 tbsp agave or maple syrup
- 1 tsp liquid smoke
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup BBQ sauce
METHOD:
- Preheat the oven to 375°F. Line a baking tray with parchment paper or a silicone baking mat.
- Drain & rinse the jackfruit. To shred it, take out the seed looking part & cut off the tips that are a bit harder. Then shred it with your fingers.
- Add the shredded jackfruit to a large mixing bowl with the vegan beef crumbles & all of the other ingredients accept for the BBQ sauce, (so add the vital wheat gluten, minced garlic & diced onion, vegetable broth, soy sauce, maple syrup, liquid smoke, smoked paprika, garlic powder, onion powder, salt & pepper). ***Keep the BBQ sauce on the side.***
- Knead the ingredients together really well until combined.
- Lay it on the baking tray and shape it to look like ribs. Bake for 60 minutes at 375°F.
- Remove from heat, add the BBQ sauce to the top of the ribs & bake for another 20 minutes. Serve hot with favorite sides & extra BBQ sauce on the sides. Enjoy!
Vegan Yoga Momma 