A tender vegan ribs recipe from ‘Your Mom’s favourite Channel’
Sunday’s are usually in most cultures the “cooking day” Big lunch…
So I couldn’t resist using these beautiful “ribs” from HERBI VOHR as an excuse to make this video. Soft and tender “ribs” with beer battered onion rings and mushrooms, roasted potato wedges, red cabbage and peppadew salad and asparagus.
Sunday Rib Lunch
Chop the onion into quite thick pieces
Seperate the onion layers, pour flour over them and toss
Mix flour, garlic powder, onion powder, smoked paprika, sage, salt and pepper into a bowl
Pour a small amount of beer into the mixture and stir
Heat up oil to about 190 degrees
dip your onions into the batter and then drop into the oil until golden brown
Do the same with your whole mushrooms
Finely chop your cabbage, peppadews,leek and cashews and put them in a mixing bowl
Add 3 teaspoons of vegan mayo and mix
Then add garlic powder, salt and balsamic vinegar and mix it all together
Heat a pan with oil and cut the tips of your asparagas and fry them with a bit of salt
fry your shimeji mushrooms
Then fry your 'Herbi Vohr' ribs basting them as you go
add potatoe wedges if desired
Ingredients
Directions
Chop the onion into quite thick pieces
Seperate the onion layers, pour flour over them and toss
Mix flour, garlic powder, onion powder, smoked paprika, sage, salt and pepper into a bowl
Pour a small amount of beer into the mixture and stir
Heat up oil to about 190 degrees
dip your onions into the batter and then drop into the oil until golden brown
Do the same with your whole mushrooms
Finely chop your cabbage, peppadews,leek and cashews and put them in a mixing bowl
Add 3 teaspoons of vegan mayo and mix
Then add garlic powder, salt and balsamic vinegar and mix it all together
Heat a pan with oil and cut the tips of your asparagas and fry them with a bit of salt
fry your shimeji mushrooms
Then fry your 'Herbi Vohr' ribs basting them as you go
add potatoe wedges if desired
Did you make this recipe?
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Martin Kotze
Martin lives in Kimberley and is an accomplished graphic designer, photographer and videographer. He runs his own business, Die Swart Kat Productions, where his love of photography, videography and food combine in his amazing shoots. His passion and flair for cooking was only enhanced when becoming vegan and trying new and exciting ways to cook. The amazing production of Martin’s YouTube videos and his witty take on delicious vegan dishes, make his channel a must-watch for veg and non-veg alike
