Veggie Ribs

Step 1: You may be able to find jackfruit at your larger grocery store. I purchase a few cans at a time when I’m in Trader Joes. Before using, I pour the jackfruit into a colander to wash away the brine. I then break the pieces apart to reveal the jackfruit’s stringy texture. Set aside half for this recipe. Store the rest in a container for next week’s “pulled pork” sandwiches. The rinsed fruit can stay in the fridge (covered) for a few days.

Step 2: Pour ½ package wheat gluten into a medium sized bowl.

Step 3: Next, add jackfruit, peanut butter, bouillon flavoring, spices, buttery spread, nutritional yeast, and ½ cup water. The bouillon is salty, so start with ¼ teaspoon. Use your hands to combine well. If dough is too dry add more water, in small amounts, to help move it along. Dough should be soft and easy to work with. Over-kneading will make the dough tough.

Step 4: Coat a large saute pan with 1-2 tablespoons of olive oil. Set heat to low.

Step 5: Pull small pieces from your dough and use your fingers or a rolling pin to make your “ribs” cracker thin. The dough bounces back, so really press. Continue this process until the dough mass is gone. Fill the pan.

Step 6: Brown “ribs” on both sides. Do not rush this step. You want thin, moderately crispy pieces. If they’re too plump, or just slightly browned, the texture will be gummy. You don’t want gummy ribs.

Step 7: Add a pat of buttery spread to discourage sticking, it also adds flavor.

Step 8: When pieces are browned on both sides, add ⅓ - ½ cup of your favorite bbq sauce. Simmer for at least twenty minutes. Stir gently to coat all ribs with sauce. If consistency feels too thick, loosen with a splash of water or vegetable broth. Add another spoon of buttery spread for added richness.

Step 9: Garnish with chopped scallion and enjoy!