Why You’ll Love This Recipe
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Perfect Flavor Balance - spicy, smoky plant-based ribs meet a crisp, slightly bitter salad with sweet and tangy elements
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Minimal Effort, Maximum Flavor - the oven does most of the work, so you can sit down and relax.
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Dinner Party Favorite - easy to prepare, making hosting stress-free.
Key Ingredients for Spicy Mustard Marinated Vegan Ribs with Chicory and Apple Salad
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Juicy Marbles Baby Ribs get perfectly spicy and tender in just 35 minutes, while taking care of your daily protein intake with 32g pure plant protein per serving.
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A vibrant mix of spices, specifically sweet smoked paprika, chili flakes, cinnamon, garlic powder, and ground cilantro (coriander) season the plant-based ribs and make them even more delicious.
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Wholegrain mustard, the main ingredient of the marinade, brings mild spice, tangy earthy flavor, and a slightly crunchy, fun texture that offers a popping sensation.
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Chicory (Belgian Endive) adds a crunchy, slightly bitter contrast to the rich, meaty vegan ribs.
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Apple provides natural sweetness and crunch.
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Walnuts get caramelized with maple syrup to make a perfect crunchy, sweet topping that elevates the slightly bitter salad.
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Shallots are quick-pickled with apple cider vinegar to bring some acidity to the plate.
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Vegan hard cheese is optional but adds a creamy, nutty touch.
Equipment You’ll Need
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Cutting board
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Sharp knife
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Mixing bowls for the dry rub, salad dressing, and quick-pickled shallots
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Measuring spoon and cups
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Kitchen scale
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Aluminium foil for wrapping the ribs
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Mandoline for thinly slicing apples and shallots (optional, you can also use a knife)
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Small pan for toasting and caramelizing walnuts
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Sheetpan for baking the ribs
How to prepare Spicy Mustard Marinated Vegan Ribs with Chicory and Apple Salad
1. Prepare the Vegan Ribs
Make the dry rub and season the vegan ribs thoroughly with it. Wrap the ribs in aluminum foil and place them in the oven to bake for 20 minutes. Brush with half of the whole-grain mustard sauce, increase the oven temperature, and bake for another 10-15 minutes.
2. Prepare the Mise en Place for the Apple and Chicory Salad
Slice and clean the chicory leaves and apple, quickly pickle shallots and make maple-candied walnuts.
3. Serve the Mustardy Plant-Based Ribs
Once they are done cooking, arrange baked vegan ribs on a plate and spoon over the rest of the whole-grain mustard sauce.
4. Assemble the Chicory and Apple Salad
Toss chicory leaves with a drizzle of olive oil, apple cider vinegar, and salt. Arrange on a plate or in a bowl and top with sliced apple, quick-pickled shallots, and maple-candied walnuts. Shave vegan hard cheese on top for extra indulgence.
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