How To Make Vegan Oxtails

There is no way anyone could tell the difference between this plant-based version and an animal version. The texture, the flavor, the appearance, the aroma. I challenge any meat eater who make Jamaican or Caribbean oxtails. Guaranteed if this recipe doesn't taste better it certain tastes the same at the very least.
3ea King oyster Mushrooms (approximately 9oz, halved seasoned & Roasted & Shredded)
Recommended seasoning for mushrooms:
     1/2t Onion powder
     1/2t Garlic Powder
     1t Liquid Smoke
     1/2t Chili Powder
     1/2t Paprika
     1T Canola oil
     2T Water
     1/4t Salt
     1/4t Pepper
1ea White Onions (large, caramelized)
1-1/2c Frozen Spinach
1ea Beefless Bouillon Cube (1T vegetable bouillon)
3/4c Water or vegetable broth (low sodium)
2c Vital Wheat Gluten
1t Baking Powder
9ea Rice Paper (divided, two cut into strips)
Blend spinach, caramelized onions, bouillon cube, and water (or vegetable broth) in blender until smooth. In a large bowl add vital wheat gluten and baking powder and mix until combined.  Mix in spinach puree until combined and form seitan dough into a ball and allow to rest 10 minutes. Divide dough into thirds and proceed as directed in video.
You can store uncooked Oxtail* cut wrapped tightly in plastic up to 5 days in refrigerator. If you desire to freeze the mock meat, pre-cut your portions and partially cook by way of baking 15 minutes or steaming 15 minutes, allow to cool and store in freezer safe container for up to a month. When you cook your mock meat be sure to bring the internal temperature up to 165 F for food safety.

Comments

  1. Looks good. Where is the video that's mentioned in this vegan oxtail post?

    ReplyDelete
    Replies
    1. https://www.youtube.com/watch?v=f6dPNmhTkqc&index=52&list=PLZ3Af35qBnmMXnnNwwyPGvdJWUmE51SWs

      Delete
  2. I'm confused! How is it vegan oxtails? Where do I get vegan oxtails? I see the recipe but how does the oxtail incorporate into this?

    ReplyDelete
  3. It's vegan, why would there be oxtail in it...it's a play on words

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  4. It's mock meat ladies. Except you make it at home and flavor it like oxtails would taste

    ReplyDelete
  5. Looks good. Where is the video?

    ReplyDelete
    Replies
    1. She has a YouTube channel. The videos are there.

      Delete
  6. Forget how to make em, I wanna know how to order them📬

    ReplyDelete
  7. YouTube video for these: https://www.youtube.com/watch?v=khzdgJyHAKA

    ReplyDelete
  8. Is there an alternative for the viral wheat gluten (allergy to wheat)?

    ReplyDelete
    Replies
    1. I found this handy reference sheet for a GF vital wheat gluten substitute: http://healthyeating.sfgate.com/vital-wheat-gluten-substitutes-11667.html
      I haven't tried any yet.. so I hope they work!

      Delete
  9. Hello Korenn me and my girl was trying to make the dough mixture and it came out really gummy like. It wasn't as soft as yours. Any suggestions?

    ReplyDelete
  10. I made these for Shabbat and the family really liked them. I'm want to do away with using gluten and can't wait to try you chickpea mock meat. Thank you for sharing your recipes and techniques!

    ReplyDelete
  11. It is a shame you don't put the entire recipe online. Your instructional video lacks amounts needed and what the heck are your "favorite spices" and how much of each go into it. Very poor instructions and so disappointing as I want to make this but it is virtually impossible for me to do it without better instructions. I hope your other recipes are more complete.

    ReplyDelete
    Replies
    1. The time you took to write this review could have been spent thoroughly reading the video notes and instructions.

      Delete
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