The BEST Vegan Short Ribs | Jackfruit Mushrooms

seitan

🥗Healthier: tofu

💰Cheaper: jackfruit

Tofu offers a lower-calorie option, while jackfruit is a budget-friendly meat substitute.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium, while tamari is a gluten-free soy sauce alternative.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is a lower glycemic option, while brown sugar is a cost-effective sweetener.

liquid smoke

🥗Healthier: smoked paprika

💰Cheaper: smoked salt

Smoked paprika provides a similar flavor profile without the liquid form.

Shred 1 cup of King oyster mushrooms and 1 cup of young green jackfruit.

In a bowl, combine 1.5 cups of vital wheat gluten and 1.5 cups of seasoned bean mixture with the shredded mushrooms and jackfruit.

Knead the mixture together until well combined.

Add a little extra soy sauce to the mixture.

Shape the mixture into a log and wrap it in parchment paper, making it narrow.

Refrigerate the log for 2-3 hours to firm it up.

Slice the log lengthways down the middle and then crosswise to make smaller pieces resembling short ribs.

Form each piece by hand into the shape of a short rib.

Sear each short rib on a griddle until browned on each side for caramelization.

Prepare a braise with a mixture of carrots, garlic, onion, dry red wine, vegan beef flavoring, and 2-3 cups of water.

Place the seared short ribs into the braise and cook in the oven at 300°F for 2 hours.

Check the texture of the short ribs after 1 hour to ensure they are separated and not connected.

After 2 hours, remove the short ribs from the sauce and add more wine and browning seasoning to darken the gravy.

Blend the sauce using an immersion blender until smooth, adding about 0.5 cups of water for desired consistency.

Return the short ribs to the gravy and let them cook together for another 10 minutes at 300°F in the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens