Jacked-Up Vegan Ribs

by on July 1, 2016
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Jackfruit adds tenderness, moisture, and a pull-apart texture to these incredible seitan-based vegan ribs. No one will believe they are fat-free!

jackfruit-vegan-ribs1

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.

The idea of jackfruit-infused ribs stuck with me even though I had forgotten which group I’d seen the photo in. (Thanks, Lacey, for reminding me!) So I had to make up my own recipe, using my much-loved Barbecued Seitan Ribz as a base. It took two attempts to get the texture just right, so my family has eaten a lot of barbecued ribs this week–and they are overjoyed! Homemade seitan is a rare treat in our house, and we devour even double batches of ribs as quickly as I can bake them.

Since adding jackfruit to my basic BBQ ribs recipe requires an additional cooking step, I saved a little time and bother by making them totally in the oven–no need to get out the grill. And because jackfruit adds so much tenderness, I was able to skip the nut butter, so there is no added fat in these ribs, yet they’re a little more filling than basic ribs.

Here’s how to make ’em:

 

Jacked-Up Vegan Ribs
 
Prep time
Cook time
Total time
 
These tender ribs make the best barbecue sandwiches ever!
Author:
Serves: 4
Ingredients
  • 10 ounces young green jackfruit (1 20-ounce can), rinsed and drained
  • 1/4 cup barbecue sauce
  • 1/4 cup water
  • 1 1/4 cups vital wheat gluten (150 grams)
  • 3 tablespoons nutritional yeast
  • 1 tablespoon smoked paprika
  • 1 tablespoon onion powder
  • 1 1/4 teaspoons garlic powder
  • 1/2 teaspoon smoked salt
  • 3/4 cup water
  • 2 tablespoons soy sauce
  • 3/4 cup barbecue sauce, approximately
Instructions
  1. Heat a non-stick pan over medium-high heat. Add the rinsed jackfruit, 1/4 cup barbecue sauce, and 1/4 cup water. Lower heat, cover and simmer, stirring every few minutes and mashing jackfruit with a spatula or fork, until jackfruit is tender about 10 minutes. Remove cover and mash jackfruit, allowing water to evaporate. If any large or tough pieces of jackfruit remain, put them on a cutting board and chop with a knife. Allow the jackfruit to cool completely.
  2. Preheat oven to 375F. Oil a 8x8 or 9x9-inch Pyrex baking dish.
  3. Combine the vital wheat gluten and all the dry ingredients in a large mixing bowl and stir well. Add the water, soy sauce, and cooled jackfruit. Stir or knead well until all ingredients are evenly distributed and all wheat gluten is absorbed. If there is not enough moisture, add one or two tablespoons of water, no more.
  4. Spread the mixture evenly in the prepared baking pan. Bake for 30 minutes. Remove from oven. Use a knife to loosen the seitan along the edges of the pan. Spread barbecue sauce evenly over the top and flip over in the pan. (It's easiest to do this if you divide the seitan in half first and flip one half at a time.) Coat the top with barbecue sauce and return to the oven. Bake for 15-20 more minutes, until ribs are firm and cooked in the middle but not hardening along the edges.
  5. Cut into 16 "ribs" and serve with additional barbecue sauce.
Notes
Make sure you buy young green jackfruit in water or brine, not sweetened jackfruit. You can find it in 20-ounce cans in Asian grocery stores for about $1.50 per can.

Brands of jackfruit vary. Some can contain pieces that are tougher than others and may require additional cooking time or even chopping with a knife. Of the brands I've tried, I have found Chaokoh to have the most tender jackfruit.

*Calories, sugar, sodium, as well as other nutritional data will depend on the exact brand of barbecue sauce used.
Nutrition Information
Serving size: 4 ribs Calories: 298 Fat: 2g Carbohydrates: 32g Sugar: 16g* Fiber: 1.5g Protein: 35g

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Jackfruit adds moisture and a pull-apart texture to these incredible seitan-based vegan ribs. No one will believe they are fat-free!

Happy Fourth of July to those who celebrate it!

Susan

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{ 107 comments… read them below or add one }

1 Sandra July 1, 2016 at 2:23 pm

Love the video!

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2 Susan Voisin July 1, 2016 at 2:32 pm

Thank you, Sandra! I love making videos, but they are a whole lot of work!

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3 JoAnn July 1, 2016 at 3:03 pm

Great video. They look delicious. Great timing with the 4th of July right around the corner. Likely, I have all the ingredients in my pantry!

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4 Helyn July 1, 2016 at 3:23 pm

Oh man! I got so excited, then saw the VWG… can’t do it! I bet they’re delicious though! Thanks for sharing. :))

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5 Bonnie July 1, 2016 at 3:41 pm

I clicked on the link for the Chaokoh jack fruit. Is that ONE can for $7.94?? If so I guess I need to make a trip to an Asian market since you think it should cost about $1.50.

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6 Susan Voisin July 1, 2016 at 3:47 pm

Yes, the prices online are ridiculous! I just linked to it so that people can see what it looks like. I used a different brand in the video, so I wanted to make it clear which one I prefer.

Recently I saw jackfruit in a regular grocery store, so maybe eventually everyone will be able to get it locally.

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7 Laurie July 1, 2016 at 4:43 pm

I come across this recipe and was thrilled when this recipe used jackfruit. I’m wanting to find out if theres a way fresh jackfruit can be used?? I avoid anything packaged for health reasons.

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8 Susan Voisin July 1, 2016 at 5:07 pm

You could probably use fresh jackfruit if it’s still unripe, but once it’s had a chance to ripen, it would be too sweet–to my taste, at least.

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9 Maria July 1, 2016 at 6:56 pm

Very cool, Susan! I loved the video and the composition of the ribs is ingenious! I will enjoy vicariously through your lovely photos, because so far seitan and I are not on good terms. But you make me more curious about jack fruit. Thank you! xo

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10 cindy August 27, 2016 at 3:01 pm

I did some research on jackfruit and then did a cooking demo on it. My jackfruit 101 notes are here: http://www.veganaugusta.com/wp-content/uploads/2016/07/Jackfruit-BBQ-101.pdf

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11 Carlyn Kline July 1, 2016 at 7:45 pm

16 grams of sodium in one serving? I can only hope that is a misprint, as that would be about 9 days worth.

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12 Susan Voisin July 1, 2016 at 9:07 pm

16 grams refers to the amount of sugar. I didn’t list the sodium because it varies so widely depending on the barbecue sauce you use.

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13 Bryanna Grogan July 1, 2016 at 8:31 pm

Brilliant, Susan! Thanks for your perseverance! I’m going to try this very soon!

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14 Cadry July 1, 2016 at 9:08 pm

Oh, this is really intriguing! I already love your ribs. Adding jackfruit to them is genius! I can’t wait to try it.

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15 Danielle July 1, 2016 at 10:15 pm

Wow, these look great! Thanks for posting this. We’re traveling right now so I may have trouble finding jackfruit, but when I do THIS WILL BE THE FIRST THING I MAKE!!

I appreciate every one of your recipes and videos.

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16 carrie July 2, 2016 at 7:38 am

I am making these right now! I have been looking for a recipe that combined seitan with jackfruit. Yay! Can’t wait to “taste test!”

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17 Susan Voisin July 2, 2016 at 7:44 am

Please let me know what you think!

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18 Jacqui July 2, 2016 at 9:54 am

I found frozen young jackfruit. Will I do anything different in the preparation? The only canned I found was ripe in syrup.

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19 Susan Voisin July 2, 2016 at 10:24 am

I think if you thaw it, it should work the same, but I wouldn’t be surprised if you have to cook it longer to get it to soften. Canning pre-cooks it to some extent, so be prepared to add more sauce, water, and time to get it to flake apart.

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20 Carlton Jackson July 2, 2016 at 10:04 am

Can you make a gluten-free recipe or offer advise for experimentation? Your page is great and I have been using if for years.

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21 Nina July 3, 2016 at 2:47 pm

I was thinking the same thing, Carlton! Was thinking that maybe mashed beans (or refried beans) might be a nice sub for the wheat gluten as a binder. Or maybe make something along the lines of a nutloaf (“meatloaf”) and put the jackfruit into that, maybe like this one. Not a clue if these will work because haven’t tried these yet. Will have to give it a go. 🙂

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22 Ashley August 8, 2016 at 1:54 pm

Hi guys,

I made these this weekend for my families ribfest. Our cousin is vegan and i made sure she could be part of the fun. I couldn’t find any wheat gluten, so i experimented with a mix id rice bran flour and cassava flour. It turned out great! I think adding in the cassava flour really added to the texture and meat like flavor. Its a great gluten free alternative.

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23 Beth Baker January 1, 2017 at 1:49 pm

I made a gluten free version last night to take to a party. They turned out great! I actually used the recipe from the V-word for Chicken style V-meat. I used the spices from this recipe, instead of the ones listed in the v-chicken recipe. They turned out wonderful. I also under stand there is a wheat gluten replacer by Orgran, but I couldn’t find it. I am going to order some from Amazon to try.

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24 Heidi July 2, 2016 at 10:20 am

These sound great! Whatbrans or type of BBQ sauce do you rexommed? Or do you have a recipe that might work? Thanks! ☺

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25 Susan Voisin July 2, 2016 at 10:23 am

I look for natural brands of barbecue sauce at Whole Foods, ones that don’t have as much sugar. I just used up all the sauce I had in the house, or I would give you the brand name. Maybe it was Amy’s?

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26 Heidi July 2, 2016 at 10:22 am

These sound great! What branda or type of BBQ sauce do you recommend? Or do you have a recipe that might work? Thanks! ☺

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27 Jan Prebys July 2, 2016 at 12:41 pm

My mouth is watering!! Love your html!!

jan prebys

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28 Bethery July 2, 2016 at 1:00 pm

Amazing – only 1.08 minutes to make them. :^D Still, they look easy enough.
Thanks for another innovative, great recipe.
Bethery

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29 Lacey Siomos July 2, 2016 at 4:34 pm

Hey Susan, these look great!! I believe I’m the poster who had posted these in What Fat Vegans Eat a few weeks ago. Glad to see your adaptation to them!

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30 Susan Voisin July 2, 2016 at 5:47 pm

I looked and looked for who to thank for the idea, so I’m glad you commented. Thanks for the inspiration! Your photo was mouthwatering!

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31 Marina July 3, 2016 at 2:51 pm

Hey Lacey! Went to your site and couldn’t find your original recipe. https://avocadosandales.com/recipe-page/ Not sure if looking under American or searching for Ribs is the way to do it. Thanks!

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32 Nancy July 2, 2016 at 4:51 pm

I don’t think we can buy jackfruit in our community. Can you suggest a substitute?

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33 Rachel R. July 2, 2016 at 11:30 pm

For what it’s worth, I’ve used jackfruit and hearts of palm interchangeably in “crab” cakes before. Both shred and absorb flavor well.

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34 Rachel R. July 2, 2016 at 11:25 pm

Made ’em tonight – fantastic! I’ve been a fan of your original ribz recipe for years, and the jackfruit does wonders for the texture and overall “meaty” experience. I think I’ll toss the leftovers on the grill this weekend and see if I can get a bit of a char…

Thanks, Susan!

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35 Nancy July 3, 2016 at 9:09 am

Thank you for posting this! I have one can of AROY-D left and I now know how I’m going to use it!

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36 Shellie July 3, 2016 at 12:14 pm

I made this for dinner last night. Outstanding. The best vegan ribs we’ve had yet. Wish I could post a pic. 🙂

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37 Shellie July 3, 2016 at 12:16 pm

Oops….posted this here by mistake. I was going to say I used the same brand, AROY-D. 🙂

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38 Shellie July 3, 2016 at 1:05 pm

Can you delete this please. I’m sorry…..my cut and paste is all screwed up.

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39 Shellie July 3, 2016 at 1:06 pm

I made this for dinner last night. Outstanding. The best vegan ribs we’ve had yet. Wish I could post a pic. 🙂

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40 Susan Voisin July 3, 2016 at 6:18 pm

Me too! I would love to see them! I’m so happy you liked the recipe.

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41 Debbie July 3, 2016 at 7:25 pm

These are absolutely the best, most delicious vegan ribs I’ve ever tasted and I can’t believe how quickly they went together. I use so many of ur recipes, but this one just leapfrogged up to the top. I can’t wait to take these to the cookout tomorrow where everyone else will be eating meat. The jackfruit adds such a meaty texture that they will be amazed. You outdid yourself this time. Many, many thanks!

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42 Mary P July 4, 2016 at 3:14 pm

Hi! I’m making these today and don’t have smoked salt. Any suggestions to get a similar flavor? Or just go with regular salt?

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43 Susan Voisin July 4, 2016 at 3:34 pm

You can use Liquid Smoke if you have it.

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44 Maryp July 4, 2016 at 3:49 pm

How much would I use? Sorry, have never used either even though I do have the liq smoke on hand.

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45 nfq July 4, 2016 at 4:23 pm

Take it easy with the liquid smoke a little goes a LONG way, you can ruin the dish if you add too much.

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46 Susan Voisin July 4, 2016 at 5:15 pm

Just a teaspoon of LS should be enough–or a few drops, as someone mentioned in another comment.

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47 Susan July 4, 2016 at 6:39 pm

how about using it for gluten free, any way to change it?

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48 Nicola July 4, 2016 at 10:19 pm

Awesome recipe. Made it tonight and the family loved it.

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49 Susan July 5, 2016 at 7:50 am

can you tell how to make it a gluten free vegan rib? We are eating gluten free, but it looks great.

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50 Susan Voisin July 5, 2016 at 11:33 am

I haven’t tried to make gluten-free seitan, though I know that recipes exist. Do a google search for “gluten-free seitan” and see if there are any recipes that look like you could add jackfruit to them. I have to be honest–I have a hard time imagining a gluten-free version that won’t be like bread with strands of jackfruit in it. Or crumble apart. Gluten has a consistency that can’t be perfectly replaced.

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51 Susan July 5, 2016 at 12:33 pm

Thank you I will try it looks great

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52 Werner July 5, 2016 at 10:59 am

Truth told, I have never had good luck with seitan. But these…well, these ribz are phenomenal! Easy, pantry ingredients, came together quickly without too much heat in the kitchen. I used a few drops of liquid smoke in place of the smoked salt, my jackfruit took awhile to soften, and had a little trouble with sticking while flipping the seitan. But good luck cutting them into 16 pieces without devouring half the pan! We all loved them, perfect texture. You hit this one out of the summertime ballpark, Susan!

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53 Susan Voisin July 5, 2016 at 11:31 am

I’m so glad you liked them! Yes, getting them out of the pan can be a challenge. I pre-loosened them before I shot the video. I wonder how a silicone pan would work.

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54 shelly July 10, 2016 at 11:08 am

I have recently appreciated parchment paper and it worked really well to keep anything from sticking to my pan. Easy cleanup too. Oh, and the “ribs” are great!

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55 Werner July 10, 2016 at 6:51 pm

Great idea, Shelley. Thanks, will definitely try that next time. My family is still talking about these fabulous 4th of July ribz 🙂

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56 Teri of NC July 5, 2016 at 8:45 pm

These turned out great! Even my carnivore husband and son liked them. I was amazed at how similar they turned out to ribs, only without all the grease. Thank you!!

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57 Edith July 6, 2016 at 7:52 am

Any substitute for smoked salt?

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58 Susan Voisin July 6, 2016 at 8:09 am

You can use a little Liquid Smoke or just leave it out. The smoked paprika adds some smokiness, but too much can make it bitter.

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59 Tanya July 6, 2016 at 10:38 am

Thanks, Susan! I made these for the 4th and had them on a bun. Finished them up for lunch today. I love how quickly, compared to other seitan recipes I’ve made, these come together. And that it’s enough for 4 servings as opposed to the ginormous amounts I’ve made before. Anyway, great recipe!!

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60 Denise July 7, 2016 at 11:25 am

Hi Susan:
This recipe looks awesome and I’m planning on making them tomorrow night. (Vegan pizza tonight! 😊)
I’ll make my own BBQ sauce – much easier to control the sodium.

I wanted to be sure to get the jackfruit you recommended (Chaokoh). Initially searched online and the prices were outrageous!
I checked out the local Indian grocery store and there I found the Chaokoh jackfruit in brine at $1.49 per can!!! 🎉👍🏼😊

I’ve always enjoyed your blog and recipes. As well, I loved your instructional video showing how to make these ‘Jacked up vegan ribs’!!
Thanks for all you do — it’s very much appreciated! 💕

Peace & Happiness,
Denise

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61 Diane August 3, 2016 at 6:54 am

I wish Denise could share her BBQ sauce! I have to watch sodium too and want to make these so much! 🙂

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62 Susan Voisin August 3, 2016 at 9:32 am

Diane, I have a couple of great BBQ sauce recipes. You might like this one on the ribs: http://blog.fatfreevegan.com/2009/09/chipotle-barbecued-tofu.html

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63 Edie July 7, 2016 at 5:35 pm

I made this but it took a long time in the oven to set up and then the middle was kind of soft. But I served only the outside pieces and, to my amazement, my guest liked it a lot and would consider having it again. I will try it again. Do they het up well the next day?

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64 Susan Voisin July 8, 2016 at 9:14 am

Sorry about the middle! It can be tricky getting the timing right, but I’ll bet you could cook the middle separately. They heat up great, just a few second in the microwave, if you use one.

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65 MaryP July 8, 2016 at 2:16 pm

We made these on the 4th, and the flavor was very good, but mine came out rubbery, and was like having very fatty ribs. 🙁 I’m guessing I over mixed or under mixed. I tossed them in the food processor and crumbled them and now have a tasty sloppy joe like sandwich that is perfect. 🙂
What’s the secret to the texture?

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66 Susan Voisin July 8, 2016 at 2:51 pm

I’m not sure. I barely knead mine at all, just a brief 30 seconds or so to distribute the jackfruit, so that could be the difference. But people can have different results with seitan, so it could be that you had a different brand of gluten or something.

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67 Maryp July 9, 2016 at 12:48 am

I may have mixed too long. Thank you! Still good as chopped ribs!

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68 Gayle July 9, 2016 at 4:56 pm

I love these! I usually use jackfruit for “pulled pork”, so I was excited to use it with the seitan. These are so much better than plain seitan ribs. Left overs heat up great and I personally think they are better the next day. I’m making these again for a bbq tomorrow. Thank you!

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69 Jan Prebys July 10, 2016 at 12:16 am

Is that accurate? Only 10 oz for a 20 0z can?? I was going to bake a DOUBLE, but am dumbfounded that when drained, one gets only 10 oz!! I bought 14 oz cans and intended to use more, but would really appreciate more clarification….

I’m really looking forward to this!

Thank you.

jan

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70 Susan Voisin July 10, 2016 at 7:00 am

Jan, the cans I used indicated that they contained 10 ounces drained. I didn’t weigh them to find out if that was accurate. If you have a scale, you can weigh the contents of your can, drained, and see how it compares.

If you double the recipe, I suggest baking in 2 pans. I worry that it won’t get done in the middle if a double batch is cooked in one pan.

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71 Nancy CB July 10, 2016 at 7:54 am

I made these the other night and they were fantastic! When my husband got home from work , he said, “Those smell great!” When I pulled them out of the oven, he said, “Those look awesome!” When we sat down and ate them, he said “These are the best vegan ribs, ever! You can make these again.” (very high praise from him) 🙂

Thank you for the potato masher idea, it was brilliant! I didn’t have any smoked salt, so I used regular salt and several dashes of liquid smoke.

Time to hit the Asian grocery stores for more jackfruit.

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72 Louise July 10, 2016 at 3:40 pm

Wow these are impressive!! They totally look like ribs and the recipe isn’t complicated. Thanks VERY much 🙂 Can’t wait to give them a go.

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73 Lavonne F July 13, 2016 at 2:38 pm

I made the jacked up ribs for the fourth of July and they were amazing. Even my meat eating husband said they were “good”. Thanks for a fantastic recipe, can’t wait to make them again!

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74 Matt July 14, 2016 at 8:32 am

These look great. I was actually just looking for a nice jackfruit recipe. I’m in Thailand at the moment and there’s jackfruit everywhere. Definitely going to try this one out.

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75 Rosanne July 14, 2016 at 9:47 am

This looks great. Can I leave out the nutritional yeast?

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76 Susan Voisin July 14, 2016 at 10:10 am

Yes, it just adds flavor.

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77 Paula July 18, 2016 at 4:40 pm

Made these this weekend and they are the best thing I’ve made in months! Thank you so much for such a clever, innovative and delicious recipe. Love all your recipes. Haven’t tried a bad one yet.

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78 Pat July 19, 2016 at 8:32 am

I made these last weekend with my own bourbon bbq sauce. So good and even better as leftovers after a night in the fridge! Will definitely be making these again.

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79 Anne Sofie July 21, 2016 at 11:00 am

You make it look so easy!
I was not quite sure about the recipe as I have never made something like that before. Your video really helped.
I will def try the recipe now:-)

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80 Serene July 22, 2016 at 7:46 pm

I bought 2 10-ounce cans of jackfruit to be safe, but is it a 10-ounce or 20-ounce can?

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81 Susan Voisin July 28, 2016 at 5:42 pm

The can I used was 20 ounces with a drained weight of 10 ounces. You can see it here: http://amzn.to/2ah5kbn. I would guess that 2 10-ounce cans might contain the correct amount.

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82 ChicoVegan July 24, 2016 at 12:29 am

I made this recipe for my local vegan potluck today – they were a huge hit (as I knew they would be). Because we’re in the middle of a heatwave, I made a few changes in the procedure for this awesome recipe to avoid turning on my oven.

1. I broke up the jackfruit before sauteing it. I cut off the thick parts and then used the flat of my knife blade to spread out the fibers, rather than doing it in the pan on the stove. I cut up the dense parts into small pieces and added them in, too.
2. After mixing all the ingredients together, instead of baking in the oven, I broke up the raw dough into chunks, flattened them, and then wrapped them in foil. I cooked the packets in my electric pressure cooker for 30 minutes, NPR.
3. I unwrapped the packets and used a spoon to smear them with more BBQ sauce, then cooked them in my air fryer for 10 minutes at 370F. I just piled them on top of each other, spreading them out as much as I could. After 10 minutes, I flipped them over, put more BBQ sauce on and cooked them for another 7 minutes at 370F.

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83 Holly July 24, 2016 at 9:12 am

Hi, I’m excited to give this a go! Could I use fresh jack fruit? I recently found some and aside from the sticky latex like residue, it was fantastic. Even ate the seeds, though they were a bit dry and pasty after being cooked.
Jackfruit was quite sweet. I don’t have access to canned and usually canned is preserved with metabisulfite or sulfites of some kind and those make me quite sick.
Thanks.

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84 Susan Voisin July 24, 2016 at 5:37 pm

If you can find unripe, green jackfruit, you should be able to use it in this recipe, but if the jackfruit you have is sweet, then I wouldn’t use it. I think sweet jackfruit would have too strong a flavor.

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85 Rob July 24, 2016 at 12:57 pm

I just wanted to comment that I have made these, and they are not too bad. I think that this could have been better without the jackfruit, but out of 5, I rate this a 3.5

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86 Nita Ruggiero July 27, 2016 at 9:05 am

I made these last weekend and they were absolutely delicious!!! This one goes in my rotation. My husband loved them, too. We made a sandwich out of them for lunch on Monday and the sandwiches were awesome as well! Thanks Susan!

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87 Margie July 31, 2016 at 5:29 pm

These. Are. Fantastic.

Making a second time tonight. Using Stubb’s BBQ sauce, it’s nonfat.

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88 Sonia August 1, 2016 at 3:58 pm

Made these yesterday and I am so happy I doubled the batch! Fantastic!

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89 danahect August 3, 2016 at 9:00 am

Looks yummy!!!

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90 EstherJ August 4, 2016 at 1:39 pm

These were fantastic, Susan (as is usual with your recipes)!

I definitely prefer the texture of these to your other ribz. And like has been said, they seemed to taste even better the day after.

Thank you very much, ma’am!

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91 Leigh August 8, 2016 at 9:47 am

I was so impressed with the jacked up ribs, that I experimented with Jack fruit in my Seiten cutlets (original recipe is way too chewy). They turned out really delicious. Next time I’ll chop jack fruit finer though. Love love love your site Susan.

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92 max August 8, 2016 at 12:08 pm

I’m gonna make this just now. Already got print of this page. Thanks

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93 Nita Ruggiero August 9, 2016 at 1:55 pm

I made these for dinner on Saturday. They were absolutely delicious!! My husband and granddaughter loved them.

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94 Michelle August 11, 2016 at 10:27 am

I’m not a big blog-commenter, and this is my first comment on this site, and first one online in a while. But I just had to say that all the other comments are true and that these are amazing!! Even better the next day. So so yummy, can’t wait to make again, thank you!!!!

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95 Judy August 12, 2016 at 8:36 pm

I’ve been wanting to try Jack fruit. I guess it has the same texture as meat. i was overjoyed when I found it to be a fat free food.

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96 C August 21, 2016 at 11:18 am

Pretty darn good! I made them in the morning and after smelling them fresh out of the oven, my DH and couldn’t wait until lunch, so we made a breakfast sandwich out of them…very tasty! I think that next time I would reduce the amount of jackfruit, or increase the amount of VWG just a bit to make them slightly more firm. Other than that…perfect! This seitan/jackfruit combo with be good for other dishes such as enchiladas, tacos, “corn beef” hash, BBQ char siu pork buns…just to name a few.

Thanks Susan!

~ C

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97 Michael August 30, 2016 at 3:00 pm

I followed your recipe exactly and these were fantastic! My wife tried them and turned out to be one of those people who are disturbed by the texture – a little too “meaty” for her, but my daughter and I loved them!
After oven-baking them, I decided to transfer to our “grill pan” with some extra bbq sauce and they finished off with a nice “char. ” The recipe says this step isn’t necessary but I found it just gave that little bit of extra authenticity to the taste.
Thanks for sharing this brilliant and easy-to-follow recipe! It’s sure to become part of our regular rotation here at home.

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98 Donna September 6, 2016 at 11:05 pm

Never been a big fan of nutritional yeast. Does it do something magical in the process ie act as a binder? If so, is there something I can replace it with? Will also try the GF suggestions listed.

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99 Susan Voisin September 7, 2016 at 7:29 am

No, the nutritional yeast is just a flavor enhancer. It’s the gluten that’s the main ingredient and binder. Anything gluten free will be a different texture entirely.

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100 Marilyn Price September 8, 2016 at 1:22 pm

Turning vegan wasn’t hard in the beginning, but then I started running out of options…until I came across your blog. Wow, a brand new world of yummy was opened before my eyes (and mouth). Thank you and please keep up sharing your delicious recipes. 🙂

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101 Brenda Gray September 9, 2016 at 11:18 am

Susan, I’m salivating over the chicken ribs! They look so delicious! This is one of the best vegan blogs on the internet. Thank you!

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102 Laura Ellis September 17, 2016 at 11:29 pm

I made these tonight but switched a few things around. I still added tahini like your other recipe then added some liquid smoke too. I replaced the water with beefless broth. I baked for 10 minutes then I put on rice paper around the whole thing and then put bbq sauce over it. Baked for another 5-1o minutes and then grilled it. They were amazing. The rice paper adds a little crunch.

I know the jackfruit adds a little extra step but I think I will just do this when I’m already making bbq jackfruit in the crockpot and then pull it out of that. Then I could freeze either.

Thanks for the great tips. 🙂

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103 Lydia November 1, 2016 at 3:17 pm

I made these last night. They were GREAT!!!

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104 Jessica Huff December 1, 2016 at 3:42 pm

Wow, this looks delicious!

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105 Mick December 9, 2016 at 10:36 pm

I’m excited to find this marriage of seitan with something else to give it a different texture. Do you have a recipe that combines seitan with tofu? A local restaurant does a monthly vegan brunch, and their seitan is the best in town. They tell me it’s got a lighter texture because of tofu, but they’re not letting loose of that recipe. Whadya think, Susan?

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106 Con December 13, 2016 at 10:50 am

These were amazing!

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107 Audrey December 30, 2016 at 3:43 pm

This is an absolute favourite of mine. Delicious!!!

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