Turnip Vegan's BBQ Pink Oyster Mushroom & Jackfruit Ribs

Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Servings: 2-4

• 3.2 ounces pink oyster mushrooms
• 20 ounce can young green jackfruit
• 1/2 cup BBQ sauce, divided
• 2 tsp steak seasoning
• 1 cup vital wheat gluten
• 2 Tbsp avocado oil
• 1/4 cup + 2 Tbsp vegetable broth OR water
• Salt & pepper to taste

• 2 cups vital wheat gluten
• 7 0z of Lion's Mane (about 2 cups)
• 1/2 cup nutritional yeast
• 1 Tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp allspice
• 1 tsp mustard powder
• 2 tsp nutmeg
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp black pepper    
• 3 Tbsp of mustard
• 3 Tbsp of maple
• 2 Tbsp water
• 3 Tbsp liquid amino
• 1/4 cup melted butter

• 1/4 cup of brown sugar
• 3 Tbsp of mustard
• 1-2 tsp of liquid smoke
• 1/2 cup of liquid amino
• 1/2 cup of fresh cranberries
• 1/4 cup of water

Step 1. Remove oyster mushrooms from the substrate. Add to a sauté pan, on low heat. Press the water out of the mushrooms as they cook. Cook the mushrooms for about 5 minutes.

Step 2. 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.

Step 3. Add cooked mushrooms, jackfruit, 1/4 cup of BBQ sauce, and steak seasoning to a food processor and pulse 2-3 times. Refrain from over-blending to keep the texture meaty.

Step 4. Place mushroom/jackfruit blend, avocado oil, and vegetable broth into a bowl. Mix well.

Step 5. Preheat the oven to 350 degrees Fahrenheit.