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Jackfruit Seitan McRib

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This Jackfruit Seitan McRib is super meaty and miles ahead of anything that clown Ronald can slop together!

To be honest, I never really liked the McRib, I found it kinda weird and gross and definitely overhyped. I mean, I like it on paper, who could argue with a BBQ drenched sandwich? But it was always disappointing. Then again, McDonalds isn’t all that great to begin with! Even before going vegan I only ate there maybe once a year and it was usually out of desperation or drunkenness.

why you’ll dig jackfruit seitan mcrib

But that being said, if you ever did like the McRib, you’ll definitely dig these! They are super dang tasty! The jackfruit mixed with the seitan gives it a nice meaty, shreddy texture.

Plus you can either feed a family or some friends, or have leftovers. I’ve subsisted on them for a couple days, and I never got burnt out. I even ate some of the McRib patties cold straight from the fridge and dunked them in BBQ sauce! It was that good!

For an even easier option, check out my other McRib recipe that uses store-bought plant-based meat!

how to make a jackfruit seitan mcrib

If you’ve ever made seitan than this is a pretty standard recipe! The main difference is the jackfruit we are adding in for extra texture. Once the seitan has been mixed and kneaded, you’ll want to form your patties.

Make them about as big as your rolls, there’s nothing worse than a sandwich with a bad meat to bread ratio.

One thing to note is these McRib patties are a lot more delicate before braising, so handle them with care! I recommend using some wax or parchment paper when kneading on the cutting board and when forming the patties.

And when you flip them halfway through braising, make sure you do so carefully so they don’t break apart. Once they have been fully cooked through they are a lot less delicate.

ingredients for jackfruit seitan mcribs

As for the ingredients, you should be able to find most of them in a typical grocery store, especially if you have access to a Whole Foods or Sprouts etc. Vital Wheat Gluten is absolutely necessary for Seitan so you really can’t substitute it.

The Beefless Broth and Mushroom Seasoning really help to boost the UMAMI flavor of this recipe, so I highly recommend them too. I can only find the beefless broth online, the mushroom seasoning should be at your local Asian market, or online as well.

For the BBQ Sauce, you can make some from scratch using my BBQ sauce recipe, or use whatever store-bought sauce you like! If you want to use some Vegan Honey, check out my Vegan Honey recipe too!

more mcdonald’s recipes!

handy dandy video as well!

Recommendations for Kitchen Gear, Spices & Pantry Items, or what I use for my Photos and Videos, check out my Amazon Storefront!

Jackfruit Seitan McRib

Thee Burger Dude
5 from 4 votes


  • 6 hoagie rolls
  • Dill pickle slices
  • Sliced onions
  • BBQ Sauce to taste

Dry Mixture

  • 14 oz. can of Jackfruit drained
  • 3/4 cup vital wheat gluten
  • 1/4 cup chickpea flour
  • 1 Tbsp smoked paprika
  • 1 Tbsp garlic powder
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 2 Tbsp nutritional yeast

Wet Mixture (makes 2 cups, use half for braising)

  • 1 Tbsp mushroom seasoning
  • 2 Tbsp soy sauce
  • 2 Tbsp vegan honey or syrup, agave
  • 1 Tbsp sriracha
  • 1.5 cups beefless broth
  • 2 Tbsp tomato paste
  • 1 Tbsp oil
  • 1 tsp liquid smoke
  • 1 tsp onion


  • Drain your jackfruit and steam in a steamer basket for 12 minutes.
  • While your jackfruit is steaming, combine all the ingredients for the dry mixture in one bowl, and all the ingredients for the wet mixture in another bowl. Transfer the wet mixture to a measuring cup. You should have about 2 cups of the wet mixture.
  • Now is a good time to preheat your oven to 350 degrees Fahrenheit.
  • Once your jackfruit is steamed, mash it with a potato masher or chop it up with a knife until it is finely shredded. You can take out the seeds and tougher parts if you like, but I didn't find this necessary.
  • Combine the shredded jackfruit with the dry mixture. Then add half of the wet mixture (should be about 1 cup).
  • Stir the seitan mix first with a wood spoon, and then once it's combined, knead in the bowl with your hands. This type of seitan will be looser and wetter than typical seitan, but if it's so wet it won't stick together, add a tablespoon of vital wheat gluten at a time and knead in until it forms a ball.
  • Take the seitan dough out of the bowl and knead with your hands for a minute or so on a cutting board lined with wax or parchment paper. Flatten the seitan to the thickness of a McRib and divide into 6 equal portions. I found a scale useful for this and divided them into roughly 3.5 ounce patties.
  • Shape the seitan pieces into McRib patties. Use your hoagie roll as a guide for the length and width of your patties. Make sure to do this on top of the wax or parchment paper as well to prevent sticking.
  • Once all your patties are formed add them to a lightly greased baking pan. Cover them in the rest of the wet mixture to braise.
  • Bake them at 350 degrees F for 50 minutes, flipping halfway through. If after the first 25 minutes your braising liquid has mostly evaporated, add some water so they don't dry out. The patties will still be delicate so flip and handle with care!
  • Once your patties are cooked through, heat up a skillet with a bit of oil.
  • Brush your patties with some of the BBQ sauce and grill for about 2-3 minutes. Then flip them and brush with more sauce. Grill for another 2-3 minutes. Some charring is not only natural but encouraged! That's flavor!
  • Once your patties have been grilled on both sides, brush with some more BBQ sauce, add to a toasted hoagie roll with pickles and onions, add more sauce if you want, or anything else your heart desires and DIG IN!!
  • ENJOY!
Keyword vegan jackfruit seitan mcrib, vegan mcrib
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