Jackfruit adds tenderness, moisture, and a pull-apart texture to these incredible seitan-based vegan ribs. No one will believe they are fat-free!
I wish I had an interesting story behind this recipe, but the truth is, I saw a photo by Lacey, blogger at Avocados and Ales, of seitan-jackfruit ribs in the very popular Facebook group “What Fat Vegans Eat” and just had to have some. The texture looked so realistically “meaty” that almost as many of the group members were turned off by it as were tempted. You know vegans–we’re all different, and for every one disgusted by anything with the texture of meat there’s an equal number of us salivating over it. I have no problem with a meaty texture as long as no animal had to suffer for it, so I was immediately intrigued. Continue reading →
Crispy on the outside, tender on the inside, these baked portobello fries are vegan and completely oil-free. Try them with Horseradish Comeback Sauce!
Do you know why vegan cooks are so creative? I think it’s because we’re constantly being tempted by interesting dishes on restaurant menus that are “vegan except for.” You know, the chickpea appetizer that is vegan–except for chicken broth. Or the hash browns that are vegan–except they’re cooked on a griddle alongside bacon. Or the portobello fries that are vegan–except for buttermilk.
Going out to eat and having one vegan-looking dish after another turn out to contain just one (usually unnecessary) non-vegan ingredient is enough to make some people throw up their hands and vow to do all their own cooking. I look at it as a challenge (I can usually get the kitchen to make something vegan for me) and as a source of inspiration. Portobello fries sound good; therefore, I will find a way to make them not only vegan but also oil-free. Take that, restaurants of the world!
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