Published via Ecency

Totally vegan short ribs

Hello, and greetings all food lovers. Here is today's recipe for entry to @qurator
hive top chef short ribs.
I am not 100% vegan but this kind of meat is not something i am familiar with. I never eat pork or beef. generally I avoid making mock-meat dishes and focus rather on bringing out the inherent flavors and qualities of whatever ingredients i am cooking with. However, last week during my cooking class one of the participants asked me about a Christmas recipe. Here in eastern Norway ribs are the most common traditional food for Christmas. Her son's family is vegan so she was wondering how she can make dinner for them which looks traditional but is vegan.
I thought about it and came up with this vegan version to teach in my class. I have never tasted any short ribs in my life nonetheless i managed to come up with a solution. i don't know how it compares to the real thing, and again i am inclined to avoid making imitations of meat but to me this tastes good in its own right and hope it may be of interest to some vegans.

Used ingredients:
1 cup soya chunks
2 tbsp dried wild mushrooms
1/2 cup tapioca starch
2 tbsp soy sauce
3 tbsp oil
1/3 cup cornstarch
1 tbsp fried onion
2 medium carrots
6 sticks from spring onion
1 small beetroot
1 small onion
3 cloves of garlic.
1 full tbsp miso paste
1/2 tsp thyme
1/2 tsp province of France spices
1tsp salt
1 tsp black pepper
1 tsp sugar
1 vegetable stock cube
1/2 tsp chili paste
2 tbsp tomato ketchup
1 tsp mustard
2 tbsp white flour
2 tbsp gram flour.

Soak soya chunks and dried mushrooms using boiling water let them for 5-7 minutes to soak
Dissolve the vegetable bouillon cube in 1 tbsp water.

Drain the extra water from the soya chunks vegetable stock cube and mushrooms. grind them in a mixer

Make a paste from a carrot and beetroot and drain extra juice. Grate 2 garlic cloves into it.
In the bowl add soya mushroom paste beetroot, carrot paste, fried onion grated garlic.
Now adding thyme, herb de Provence, salt, pepper, and sugar 1/2 part from the ingredients list. chili paste, miso paste, soya 1 tsp,

Adding cooking oil, 2 tsp.
Flour: gram flour, cornstarch, and white flour.
Adding 2 tbsp each to the vegetable soya mixture.
And make a nice dough of it.

Here is our vegan meaty dough.

Making fat effect using tapioca starch.
In 1/2 cup of starch add 2 pinches of salt 2 pinches of pepper and 2 tsp oil.
Using water gradually make a nice thick paste of it.

Making grill sauce:
In the cup add the rest of the salt, pepper, herbs, sugar, soya, 1 tsp oil, tomato ketchup, mustard 1 clove of garlic and mix it together. This sauce we use for brushing on the short ribs.

Make three portions of the meaty dough and using wax paper platen the dough according to the desired shapes.
Steam them for 7-8 minutes using a steamer. I just use stainless steel strainer.
When it changes color take them off from heat and let cool them down.

After the dough cools down make a layer on it, from tapioca starch paste.
Put back in the steamer for 3-4 minutes.
Apply a little more paste on top of the cooked tapioca layer. and a few more minutes to go.
Once it appears transparent then it is done.

Using spring onion root sticks makes the bony effect in the vegan meat.
Cut spring onion roots in cross sections and fix them on the plain steamed meat.
Applying more tapioca starch to fix them properly, so they don't lose during cooking and grilling them.
Put the other layer of vegan meat which has tapioca on it.
Fix them together. our short ribs are ready to cook.

In the skillet add 1 tsp oil and 1 small sliced onion and 1 small carrot chopped in slices. stir them for 2 minutes.
Add our grilling sauce 1-2 tsp and stir.
Now set the short ribs in the skillet with fried onion and carrot.
Apply more grilling sauce to the vegan ribs and cook them on low heat for around 4-5 minutes.