1 1/2 cups water
1/4 cup nutritional yeast
2 tablespoons paprika
2 tablespoons refined coconut oil
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon liquid smoke
1 tablespoon ground dry shittake mushrooms (optional)
1 tablespoon onion powder
1 tablespoon garlic powder
1 10 ounce can jackfruit in brine
2 1/4 cups vital wheat gluten
Drain and rinse jackfruit. Shred pieces apart and remove seeds. Chop cores very finely, or remove complete.
Combine all ingredients up to the jackfruit in a food processor fitted with a dough blade. Blend for 20 seconds to fully combine.
Add shredded jackfruit and 1 cup vital wheat gluten. Blend for about 30 seconds to combine, then add 1 and 1/4 cup vital wheat gluten. Blend for another 2 minutes until dough starts to become ‘stringy’.
Dump onto a cutting board and divide into 4 pieces. Score the tops to make each individual ‘rib’.
Wrap each slab in foil and seal ends tightly.
Add 2 cups water to Instant Pot. Add trivet and stack foil packages inside. Use the manual setting, high pressure, for 40 minutes. Alternatively, you can bake at 350°F for 40 minutes instead, but wrap each package in an extra layer of foil.
At this point you can refrigerate or freeze until ready to use, or use immediately. Simply cover in your favorite barbecue sauce and bake at 350°F for 15 minutes.