Vegan Sticky Asian Seitan Ribs
The best seitan and jackfruit ribs! Baked and tossed in a sweet and spicy Asian sauce.
Servings: 6
Calories: 316kcal
Ingredients
- 20 Ounce Can Young green jackfruit, drained
- 1 1/4 Cup Vegetable broth, divided
- 2 Cups Vital wheat gluten
- 2 Tablespoons Nutritional yeast
- 1 Teaspoon Garlic powder
- 1 Teaspoon Onion powder
- 1 Teaspoon Salt
- 1 Tablespoon Tomato paste
- 1 Tablespoon Liquid smoke
- 1 Tablespoon Soy sauce
- 1 Tablespoon Hoisin sauce
- 1/2 Cup Agave syrup
- 1 Tablespoon Chili sauce, I used Asian Chili Garlic sauce
- Chopped peanuts for garnish
- Chopped green onions for garnish
Instructions
- Start by sauteing the jackfruit. Drain the can of jackfruit and add it to a medium sized skillet.
- Heat the jackfruit on medium high and pour 1/2 cup of vegetable broth into the skillet with the jackfruit. (reserve remaining 3/4 cup of broth)
- Simmer the jackfruit and broth for about 5 minutes reducing heat as needed, then start to smash the jackfruit. Continue to simmer for about 5 more minutes or until all the jackfruit is soft and you can smash and shred it all. All the broth should be absorbed as well. Set aside.
- Preheat the oven to 375 degrees.
- In a large mixing bowl, stir together the vital wheat gluten, the nutritional yeast, the garlic powder, the onion powder and the salt. Set aside.
- In a medium sized bowl, whisk together the remaining 3/4 Cup of vegetable broth, the tomato paste, liquid smoke, the soy sauce and the hoisin sauce.
- Now, pour the wet ingredients into the large bowl with the dry ingredients. Then add the jackfruit into the mixture as well.
- Start to stir until it gets too hard to stir, then begin to knead with your hands. Knead for just a minute to bring everything together. Don't knead for too long, or it will be hard to roll out the seitan. If some of the jackfruit falls out, don't worry.
- Then spray a sheet pan with non-stick spray and press the dough out onto the pan as thin as you can get it, in a rectangle, I try to make it about 1/2 inch thick. If you are having a hard time pressing it out, I like to use a rolling pin and just roll until I get it as thin as I want.
- Bake the seitan at 375 degrees for 30 minutes.
- While the seitan is baking, make the sauce. Whisk together the agave and chili sauce. Set aside.
- Remove the seitan from the oven and cut down the middle lengthwise so you have 2 long pieces. Then cut into small rib sized pieces. Brush each rib on one side with the sauce.
- Bake for 10 minutes, remove from the oven, flip over, brush the other side with sauce and bake for 10 more minutes. Serve immediately with any extra sauce , topped with green onions and peanuts.
Nutrition
Calories: 316kcal | Carbohydrates: 46g | Protein: 32g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 844mg | Potassium: 220mg | Fiber: 2g | Sugar: 14g | Vitamin A: 145IU | Vitamin C: 1.1mg | Calcium: 98mg | Iron: 2.6mg