Sticky Hoisin Oumph Ribs

Chunky Oumph! ribs in a sticky sweet Hoisin sauce!

https://www.cutoutandkeep.net/projects/sticky-hoisin-oumph-ribs • Posted by Cat Morley

This recipes uses The Chunk by Oumph! with a texture so meaty that it's hard to tell that it's vegetarian. Combine it with sweet hoisin sauce for meat-free stick ribs!

You will need

For the ribs
560 g Oumph The Chunk (2 Packets) 500 ml Boiling Water 1 Vegetable Stock Cube 2 Onions 6 Garlic Cloves Sesame Seeds
For the Hoisin sauce
4 tbsp Soy Sauce 2 tbsp Peanut Butter 1 tbsp Dark Brown Sugar 2 tbsp Rice Wine Vinegar 4 Garlic Cloves 2 tbsp Honey 2 tbsp Tomato Puree 2 tbsp Sherry 1 tbsp Toasted Sesame Oil ½ tsp Hot Sauce

Project Budget

Time

Difficulty

Description

This recipes uses The Chunk by Oumph! with a texture so meaty that it's hard to tell that it's vegetarian. Combine it with sweet hoisin sauce for meat-free stick ribs!

Instructions

1. 

   Place the Oumph! in a baking tin and preheat the oven to 180'C.

2. 

   Dissolve the stock cube in 500 ml of boiling water.

3. 

   Pour the stock over the Oumph.

4. 

   Grate the onions and garlic over the Oumph and stir in.

5. 

   Roast for 50 minutes.

6. 

   Place the soy sauce, peanut butter, dark brown sugar, garlic cloves. rice wine vinegar, tomato puree, sherry and toasted sesame oil and hot sauce into a blender.

7. 

   Blend until smooth.

8. 

   Pop the cooked Oumph into a wok and pour the sauce over top. Sprinkle with sesame seeds and fry for a few minutes.

9. 

   Serve with a side of rice.