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  • Writer's pictureRebecca Lake

Try these jack fruit/seitan barbecue ribs with a cabbage slaw

Updated: Nov 5, 2018

We used to eat a lot of barbecue chicken and barbecue ribs(There are so many great barbecue sauces out there! (Trader Joes even have 5 or 6 different barbecue sauces and everything that Trader Joes sells with a Trader Joes label is GMO-free) We started eating GMO-free before we started eating vegan. Jack fruit and Seitan both create the feel of meat while you are eating it, so combining the two was twice as tasty! Top these ribs with some tangy cabbage/kale cole slaw and it's a match made in heaven.

Jacked-up Ribs

10 oz of jackfruit(12 oz can)

1/4 cup barbecue sauce

1/4 cup water

1 1/4 cups vital wheat gluten

3 Tbsp nutritional yeast

1 Tbsp smoked paprika

1 Tbsp onion powder

1 1/4 tsp garlic powder

1/2 tsp smoked salt

3/4 cup water

2 Tbsp tamari

3/4 cup barbecue sauce

Put the jackfruit, 1/4 cup barbecue sauce and 1/4 cup water in a pan over medium high heat. Lower heat, cover and simmer, stirring every few minutes and mashing jackfruit until tender. Remove cover and allow water to evaporate. If large jackfruit pieces remain, chop them, then allow to cool. Preheat oven to 375. Oil 8 x 8 or 9 x 9 baking dish. Combine dry ingredients and whisk. Add water, soy sauce, 1/4 cup of barbecue sauce and stir and knead until a seitan dough forms. Then add the cooled jackfruit. Stir or knead well until all ingredients are well combined. Add more water as needed. Spread the mixture into the baking dish, pressing it evenly along the bottom. Bake for 30 minutes. Spread barbecue sauce all over the top, then flip, and spread more barbecue sauce. Bake for 15-20 more minutes.

Tofu Sour Cream

1 pkg. extra-firm lite silken tofu, drained

2 Tbsp lemon juice

2 Tbsp red wine vinegar or pomegranate vinegar or apple cider vinegar

1 Tbsp white mellow miso

salt to taste

Add the silken tofu, the lemon juice, the apple cider vinegar, the miso and the salt to a blender and blend. Dump contents of blender into a sealable glass jar. Refrigerate. Delicious, has a bite, sour cream. Keeps for at least a week in the refrigerator.

Vegan Mayo

1 cup (or 12 oz) silken tofu (soft)

juice of 1/2 a lemon

1/4 tsp dijon mustard

1 tsp apple cider vinegar

1 vegan egg

1 tsp salt

1/4 tsp sugar

Add the tofu, the lemon juice, the dijon, the apple cider vinegar, the vegan egg, the salt, and the sugar to a blender and blend. Pour the contents of the blender into a glass sealable jar. Refrigerate. Great eggy, vegan mayo. Will keep for at least a week in the refrigerator.

Vegan Coleslaw

2 Tbsp vegan sour cream

2/3 cup vegan mayo

2 Tbsp white vinegar

1 Tbsp grated onion

1 Tbsp sugar

2 tsp dry mustard

1/2 tsp celery seed

salt and pepper to taste

3 cups of finely chopped purple or green cabbage(or use a bag of Trader Joes Cruciferous veggies)

Add the sour cream, mayo, white vinegar, grated onion, sugar, dry mustard, celery seed to a bowl and mix well. Add 3 cups of finely chopped purple or green cabbage to the bowl and stir to coat all the cabbage with the dressing. Serve atop the jacked-up ribs all on a 100 % whole wheat bun and you will be coming back for more.

I know finding 100% whole wheat buns is not easy. You have to read the ingredients on all the packaging because for some reason they can say 100% whole wheat when it's not! Read the ingredients. If the first ingredient is whole wheat flour, and the second ingredient is wheat flour, this bread is not 100% whole wheat. We want to eat food that is not highly processed, and regular flour has been stripped of the hull and bleached etc, highly processed. I buy Rudi's 100% whole wheat hamburger buns from Clarks. They are a good size and they taste great. We use them to eat vegan hamburgers, or just put peanut butter and jelly on them, they are that good. Ralphs now sells 100% whole wheat buns but they are made with honey(Rudi's uses organic brown sugar).(Vegans don't eat honey, but sometimes we do.)

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