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Chimichurri Mushroom & Jackfruit Ribs
I’ve been making plant-based ribs for over three years but could never get the texture just right. The end result was either too chewy or not chewy enough. I’ve finally cracked the code with the combo of jackfruit and pink oysters. It’s time to get the grills out and unleash the smoky flavors all spring/summer. I took my mushroom rib recipe and added beet powder, cashew butter, red wine vinegar, oregano, and chili flakes so it can pair well with this fresh chimichurri sauce that took this to the next level. Perfectly charred with mesquite wood and it stayed juicy in the middle even after reheating.
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Shopping List
Mushroom Jackfruit Rib Ingredients
- 3.2 ounces oyster mushrooms
- 20 oz can young green jackfruit
- 1 cup vital wheat gluten
- 1 tbsp red wine vinegar
- 1 tsp oregano
- 2 tsp chili flakes
- 2 tsp beet powder (optional for color)
- 1 Tbsp of steak seasoning
- 1/2 cup BBQ sauce, divided
- 2 Tbsp avocado oil
- 1/4 cup + 2 Tbsp vegetable broth OR water
- 1 Tbsp cashew butter (optional)
- 1/2 tsp kappa carrageenan (Extra binder - you can find on Amazon optional)
- salt & pepper to taste
Chimichurri Sauce Ingredients:
- 1 cup chopped parsley
- 1/4 cup chopped fresh cilantro
- 3 cloves minced garlic
- 1 small chopped shallot
- 1 tsp of fresh oregano
- 2 tsp smoked paprika
- 2 tsp red pepper flakes
- 1/2 cup avocado oil
- 2 Tbsp red wine vinegar
- Juice of 1 lime
- 2 Tbsp of pickle brine
- 1 tsp of white pepper or black pepper
- Salt to taste
Directions
- Remove oyster mushrooms from the substrate. Add them to a sauté pan, on low heat. Press the water out of the mushrooms as they cook. Cook the mushrooms for about 5 minutes.
- Drain the jackfruit, then mash the jackfruit chunks with a press or heavy cup. Place the jackfruit in the pan with the mushrooms. Flip, press, and repeat until most liquid is gone from both the mushrooms and jackfruit. This may take about 15 minutes.
- Add cooked mushrooms, jackfruit, 1/4 cup of BBQ sauce, beet powder, oregano, chili flakes, and steak seasoning to a food processor and pulse 2-3 times. Refrain from over-blending to keep the texture meaty.
- Place the mushroom/jackfruit blend, avocado oil, cashew butter, red wine vinegar, and vegetable broth into a bowl. Mix well.
- Preheat the oven to 350 degrees Fahrenheit.
- Add vital wheat gluten and kappa carrageenan to the bowl and mix. If the mixture is too wet, add a little more vital wheat gluten, but don’t overdo it; it will be hard to shape. Shape the mixture and place it on a baking sheet, lined with parchment paper. Rub a little oil on the outside of the rib slab.
- Bake for 20 minutes at 350 degrees. Remove from the oven, brush BBQ sauce on both sides, and bake for an additional 45-50 minutes. If the ribs start to dry out, coat them with more BBQ sauce. Allow to cool after baking.
- Mix all ingredients for Chimichurri Sauce in a food processor and pulse until all herbs are chopped finely but do not over-blend.
- Preheat the grill.
- Recoat the rib slab with BBQ sauce and grill for 5 minutes on each side.
Shopping List
Mushroom Jackfruit Rib Ingredients
- 3.2 ounces oyster mushrooms
- 20 oz can young green jackfruit
- 1 cup vital wheat gluten
- 1 tbsp red wine vinegar
- 1 tsp oregano
- 2 tsp chili flakes
- 2 tsp beet powder (optional for color)
- 1 Tbsp of steak seasoning
- 1/2 cup BBQ sauce, divided
- 2 Tbsp avocado oil
- 1/4 cup + 2 Tbsp vegetable broth OR water
- 1 Tbsp cashew butter (optional)
- 1/2 tsp kappa carrageenan (Extra binder - you can find on Amazon optional)
- salt & pepper to taste
Chimichurri Sauce Ingredients:
- 1 cup chopped parsley
- 1/4 cup chopped fresh cilantro
- 3 cloves minced garlic
- 1 small chopped shallot
- 1 tsp of fresh oregano
- 2 tsp smoked paprika
- 2 tsp red pepper flakes
- 1/2 cup avocado oil
- 2 Tbsp red wine vinegar
- Juice of 1 lime
- 2 Tbsp of pickle brine
- 1 tsp of white pepper or black pepper
- Salt to taste
Directions
- Remove oyster mushrooms from the substrate. Add them to a sauté pan, on low heat. Press the water out of the mushrooms as they cook. Cook the mushrooms for about 5 minutes.
- Drain the jackfruit, then mash the jackfruit chunks with a press or heavy cup. Place the jackfruit in the pan with the mushrooms. Flip, press, and repeat until most liquid is gone from both the mushrooms and jackfruit. This may take about 15 minutes.
- Add cooked mushrooms, jackfruit, 1/4 cup of BBQ sauce, beet powder, oregano, chili flakes, and steak seasoning to a food processor and pulse 2-3 times. Refrain from over-blending to keep the texture meaty.
- Place the mushroom/jackfruit blend, avocado oil, cashew butter, red wine vinegar, and vegetable broth into a bowl. Mix well.
- Preheat the oven to 350 degrees Fahrenheit.
- Add vital wheat gluten and kappa carrageenan to the bowl and mix. If the mixture is too wet, add a little more vital wheat gluten, but don’t overdo it; it will be hard to shape. Shape the mixture and place it on a baking sheet, lined with parchment paper. Rub a little oil on the outside of the rib slab.
- Bake for 20 minutes at 350 degrees. Remove from the oven, brush BBQ sauce on both sides, and bake for an additional 45-50 minutes. If the ribs start to dry out, coat them with more BBQ sauce. Allow to cool after baking.
- Mix all ingredients for Chimichurri Sauce in a food processor and pulse until all herbs are chopped finely but do not over-blend.
- Preheat the grill.
- Recoat the rib slab with BBQ sauce and grill for 5 minutes on each side.
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