The Best Vegan Ribs Ⓥ

INGREDIENTS:

• 3-14 oz cans of jackfruit, drained, rinsed, cut off the hard parts & shred them
• 1-16 oz package of vegan ground mince, I used Beyond or Impossible
• 2 cups vital wheat gluten
• 1/2 white onion, minced
• 4 cloves garlic, minced
• 3 cups of vegetable broth or water (divided into 2 cups & 1 cup)
• 2 bay leaves
• 2 tsp vegan beefless seasoning or bouillon
• 3 tbsp tamari or soy sauce
• 1 tbsp vegan Worcestershire 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. Spread a bit of BBQ sauce on the mat.
• Drain & rinse the jackfruit. To shred it, cut off the harder points & shred the rest with your fingers. Bring 2 cups of water or vegetable broth with 2 bay leaves and 2 tsp of vegan beef bouillon to a boil & add the shredded jackfruit. Boil for 15 minutes. In the meantime, sauté the onions in some olive oil, salt & pepper until soft & fragrant. Set aside.
• Drain & cool the jackfruit, remove the bay leaves & add it to a large mixing bowl with the uncooked vegan beef crumbles, sauteed onions, cup of veggie broth or water, agave, tamari, liquid smoke, vegan Worcestershire sauce & mix it well.
  
• Add the dry ingredients to a bowl together & mix well. Once the wet ingredients are mixed, begin to add the dry ones & combine it all well, I like to use my hands. ***Keep the BBQ sauce on the side.***
• Add the mixture to a baking tray & shape it into a loaf form, about 1 inch thick & use a knife to cut the shapes you want into it to look like ribs. Add BBQ sauce to cover the sides & top of the loaf. Cover in foil & bake for 50 minutes at 375°F.
• Serve hot with favorite sides & extra BBQ sauce on the side if you want. Enjoy!