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Wicked Asian Ribs
When our friend Derek Sarno (co-founder of Wicked Healthy) came to the BOSH! kitchen and rustled up these mouth-wateringly delicious Wicked vegan Asian Ribs, we couldn't believe how meaty they were. Derek is one of the most well-respected vegan chefs in the world and a true innovator in the plant-based space. Go check out Wicked Healthy for plant-based inspiration.
This are a brilliant vegan recipe to cook for dinner, something that feels very naughty but actually isn't that unhealthy. If you're looking for veganuary recipes- this is one you absolutely need to try!
- 10 King Oyster Mushrooms
- 1 Tbsp Toasted Sesame Oil
- 1 Tsp Smoked Paprika
- 1.5 Tbsp Peri Peri Seasoning
- 1 Tbsp Pork Seasoning
- 2 Tbsp Sriracha
- 1.5 Cups Hoisin BBQ Sauce
- Mixing bowl
- Cast iron skillet (x 2)
- Oven dish
Cut the head off the king oyster mushroom and then slice off slithers from the thick stems of the mushroom (repeat this process with all the mushrooms).
Put the prepared mushrooms in a mixing bowl, pour over the toasted sesame oil and stir it around so the mushrooms are well covered (this will help the rest of the seasoning ingredients to stick to the mushrooms). Put the rest of the seasoning ingredients into the bowl and stir it round so the mushrooms are well covered.
Heat some vegetable oil (around 2 tbsp) in a cast iron skillet, put the mushrooms in the skillet and then put another skillet on top of the mushrooms
Apply some pressure to the top skillet with your hand (be careful not to burn yourself) to sear the mushrooms and lightly char the edges. Take the top skillet off the mushrooms and turn them round in the pan with a pair of tongs.
Put the second skillet on top of the mushrooms again and apply more pressure. The mushrooms need to be seared and lightly charred all over the skin.
Put the mushrooms in an oven dish, cover them with sriracha and bbq sauce, cover them with tin foil and prick the tin foil a few times
Put the tray in the oven and bake the mushrooms for 50-60 minutes at 180℃ (350℉)
Take the mushrooms out of the oven, take off the tin foil, turn the mushrooms around in the BBQ sauce and serve them on a nice board. Pour some of the left over bbq sauce over the mushrooms, garnish with parsley and serve.