![McDonalds McRib [Vegan] – One Green Planet](https://top-100-recipes.com/wp-content/uploads/2024/09/9780760375853_pg78-scaled-860x484.jpg)
Despite my best efforts, I just couldn’t grasp why people rave about this particular sandwich. While the initial impression may be tantalizing, a more nuanced assessment reveals that this culinary combination’s success hinges on execution rather than solely relying on its components. Despite my best efforts, each attempt fell short of my expectations. That perspective has me wondering if I’ll stand out by making the vegan alternative surpass the traditional one. Here is the improved text in a different style:
To gauge the success of your BBQ Sauce, I invite you to be the judge. Choose from two distinct methods for this recipe: opt for a homemade seitan-jackfruit rendition or take the shortcut by utilizing store-bought plant-based meat alternatives. For simplicity and ease of use, I find the shortcut to be unbeatable in terms of convenience.
McDonalds McRib [Vegan]
Can’t replicate the iconic taste of the original McRib? Try making your own vegan version with these ingredients:
* 1 cup firm tofu, drained and crumbled
* 1/2 cup barbecue sauce (make sure it’s free from animal products)
* 1/4 cup nutritional yeast
* 1 tablespoon smoked paprika
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 4 hamburger buns (make sure they’re vegan-friendly)
* Coleslaw and pickles for serving (optional)
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- One 14-ounce (or 397g) can of jackfruit, drained.
- Priming the pan with a neutral-tasting oil
- 3/4 cup (approximately 84 grams) vital wheat gluten; additional quantities may be required.
- 60g chickpea flour
- 1 tablespoon (15 grams) of smoky smoked paprika
- 1 teaspoon to 1 tablespoon (5-7 grams) garlic powder
- 1 tablespoon (15-20g) of high-quality chili seasoning
- 1 teaspoon ground cumin
- Two teaspoons of nutritional yeast weighing approximately 5 grams.
- 1 tablespoon (8g) of mushroom seasoning
- 2 tablespoons (30 milliliters) soy sauce
- Two tablespoons (40 grams) of agave or maple syrup.
- 1 tablespoon (15 g) sriracha
- 1 1/2 cups (355 milliliters) beef-free broth
- 2 tablespoons (30-32 grams) of rich, concentrated tomato paste
- 1 tablespoon (15 milliliters) neutral-tasting oil
- 1 teaspoon liquid smoke
- 1 teaspoon onion powder
- Two to three cups of BBQ sauce (approximately 475-705 milliliters; see page 35).
- 6 hoagie rolls, toasted
- Dill pickle slices
- 115g, 1 cup sliced onions
The curious vegan’s dilemma: craving that iconic McRib flavor without compromising on animal welfare. Here’s a game-changing hack! To create your very own plant-based McRib at home, simply follow these steps:
Firstly, preheat your oven to 400°F (200°C). Next, in a medium-sized bowl whisk together 1/4 cup of vegan BBQ sauce, 2 tablespoons of apple cider vinegar, and 1 tablespoon of maple syrup. Now, in a separate bowl combine 1/2 cup of rolled oats, 1/4 cup of cornstarch, and 1/4 cup of nutritional yeast – the magic trio that will give your “meat” its signature McRib texture!
Add the dry ingredients to the wet mixture, stirring until well combined. Then, using your hands or a spatula shape the mixture into long, thin strips mimicking the iconic McRib patty. Place these on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through.
While those vegan “ribs” are cooking, prepare the slaw by combining 1 cup of shredded red cabbage, 1/2 cup of shredded carrot, and 2 tablespoons of apple cider vinegar in a bowl. Mix well and refrigerate until needed.
Once your “ribs” are done, simply assemble everything on a bun with some vegan mayo, pickle slices, and that scrumptious slaw – voilà! You now have an incredibly convincing plant-based McRib, minus the animal products of course!
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- Steep the cooked jackfruit in a steamer basket for exactly 12 minutes to achieve tender results. As the aromatic jackfruit steams to perfection, simultaneously prepare two distinct components: first, blend the dry mixture’s essence in a spacious container; secondly, whisk together the moist elements in a separate, equally ample vessel.
- Preheat your oven to 350 degrees Fahrenheit, which is equivalent to 175 degrees Celsius or gas mark 4, and lightly coat a baking pan with cooking spray for non-stick results. Upon steaming the jackfruit, process it with a potato masher to achieve a smooth, finely shredded consistency; carefully remove any seeds that may be present. Carefully combine the shredded jackfruit with the carefully prepared dry mixture. Add approximately one-half of the wet mixture, roughly 117.5 milliliters.
- Initially, stir the seitan mixture thoroughly with a wooden spoon to combine the ingredients, followed by a gentle kneading process undertaken manually within the bowl. This homemade seitan may have a more delicate texture, potentially requiring additional support to cohere; to achieve the desired consistency, gradually introduce one tablespoon of vital wheat gluten at a time, thoroughly incorporating each addition until a cohesive ball forms.
- Knead the seitan dough thoroughly on a floured surface until it becomes smooth and elastic.
- Forming the patties into desired shapes, place them onto a toasted hoagie roll.
- Bake at 350 degrees Fahrenheit (or 175 degrees Celsius, equivalent to gas mark 4), for approximately 50 minutes.
- Upon the patties having reached a satisfactory level of doneness.
- After grilling the patties on both sides, lightly coat them with additional BBQ sauce for enhanced flavor. Combine the ingredients on a toasted hoagie roll with tangy pickles, caramelized onions, and an optional drizzle of extra sauce for added flavor. DIG IN!!
Notes
