Braised Vegan Ribs with Gravy & Cranberry Sauce

Name: Braised Vegan Ribs with Gravy & Cranberry Sauce
Total time: 110 min
Ingredients: 4 small red onions cut into quarters or eighths (approx. 90-100g); 2 celery sticks, chopped (approx. 150g); 2 carrots, chopped (approx. 200g); 5 garlic cloves, thinly sliced (approx. 25g); 2 packs of Juicy Marbles Baby Ribs; 6 tbsp olive oil; 1 tbsp tomato paste; 1 tsp mustard; 150ml non-alcoholic red wine (or 110ml vegetable stock + 2 tbsp red wine vinegar); 70ml black coffee; 500ml vegetable stock (dilute 1 vegetable stock cube in 500ml of hot water); 2 tbsp balsamic vinegar; 1 tbsp light soy sauce; 60g fresh or dried cranberries; 2 sprigs of rosemary; 2 bay leaves; 6 sage leaves; 4 sprigs of thyme; 1 tbsp cornstarch; 4 tbsp water; 3-4 large potatoes; 4 tbsp plant-based butter; 120-150ml plant-based milk; A couple of pinches of salt

veganuary.com

Juicy, tender, fall-apart ribs, bathed in a rich, savoury, gravy-adjacent sauce. Best served with creamy mashed potatoes and cranberry jam.

View full recipe on veganuary.com

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Ingredients

4 small red onions cut into quarters or eighths (approx. 90-100g)
2 celery sticks, chopped (approx. 150g)
2 carrots, chopped (approx. 200g)
5 garlic cloves, thinly sliced (approx. 25g)
2 packs of Juicy Marbles Baby Ribs
6 tbsp olive oil
1 tbsp tomato paste
1 tsp mustard
150ml non-alcoholic red wine (or 110ml vegetable stock + 2 tbsp red wine vinegar)
70ml black coffee
500ml vegetable stock (dilute 1 vegetable stock cube in 500ml of hot water)
2 tbsp balsamic vinegar
1 tbsp light soy sauce
60g fresh or dried cranberries
2 sprigs of rosemary
2 bay leaves
6 sage leaves
4 sprigs of thyme
1 tbsp cornstarch
4 tbsp water
3-4 large potatoes
4 tbsp plant-based butter
120-150ml plant-based milk
A couple of pinches of salt