Vegan Oxtails with Collard Greens, Cabbage, Mac and Cheese, and Lentils & Quinoa

Ingredients

• 1 cup Quinoa (Uncooked, for oxtail mixture and side)
• 0.75 cup Lentils (Uncooked, divided for oxtail mixture and side)
• 4 cups Young jackfruit (fresh or canned in water) (Fresh preferred; if canned, rinse and boil to remove brine taste)
• 4 tablespoons Tomato paste (Divided for oxtail mixture and sauce)
• 2 tablespoons Creole seasoning (Divided for oxtail mixture, greens, and sauce)
• 1 tablespoon Jerk seasoning (For oxtail mixture)
• 2 teaspoons Onion powder (For oxtail mixture)
• 4 teaspoons Seasoning salt (Divided across oxtail, greens, sauce, and mac)
• 0.25 cup All-purpose flour (For binding oxtail mixture)
• 4 tablespoons Coconut aminos (Divided for oxtail mixture and sauce)
• 1 large root Yuca root (cassava) (For 'bones' in oxtail)
• 12 sheets Rice paper sheets (For wrapping oxtail)
• 0.5 cup Avocado oil (For frying and mac & cheese)
• 2 bunches Collard greens (Washed and chopped)
• 0.5 large head Green cabbage (Chopped)
• 2 large Turnips (Peeled and chopped)
• 3 stalks Taiwanese leeks (Washed and chopped; or use green onions)
• 1 large Red bell pepper (Divided for greens and sauce)
• 1 large Green bell pepper (Divided for greens and sauce)
• 2 large Celery stalks (Whole, for flavor in greens)
• 2 medium Onion (Chopped, divided for greens, sauce, and quinoa)
• 6 cloves Garlic cloves (Smashed and chopped, divided)
• 2 whole Pepperoncini (For greens)
• 0.5 cup Baby carrots (For oxtail sauce)
• 1 cup Baby potatoes (For oxtail sauce)
• 4 sprigs Fresh thyme (For oxtail sauce)
• 0.5 whole Habanero pepper (Seedless, for sauce (optional, adjust to taste))
• 2 tablespoons Barbecue sauce (Kansas City style or preferred) (For oxtail sauce)
• 2 cups Macaroni noodles (vegan) (Dry, for mac and cheese)
• 0.5 cup Vegan cheddar cheese (For mac and cheese)
• 0.5 cup Vegan mozzarella cheese (For mac and cheese)
• 1 cup Almond flour (For mac and cheese sauce)
• as needed Water (For cooking, blending, and mac and cheese sauce)
• 2 large Plantains (optional, for frying) (For optional side)

Instructions

1. Cook Quinoa and Lentils

   Rinse 1 cup quinoa and 0.75 cup lentils. Combine in a saucepan with 3 cups water. Bring to a boil, then reduce heat and simmer, uncovered, for 20-25 minutes until tender. No salt. Drain excess water.

   Time: PT25M

2. Prepare Jackfruit

   If using canned jackfruit, rinse and boil in fresh water 2-3 times to remove brine taste. Drain well. Shred 4 cups jackfruit by hand, squeezing out excess liquid. Leave some stringy pieces for texture, but break up large chunks.

   Time: PT10M

3. Make Oxtail 'Meat' Mixture

   In a food processor, blend 2 cups cooked quinoa/lentil mixture with a splash of water until mostly smooth. Add shredded jackfruit, 2 tbsp tomato paste, 1 tbsp Creole seasoning, 1 tbsp jerk seasoning, 2 tsp onion powder, 2 tsp seasoning salt, 0.25 cup flour, and 2 tbsp coconut aminos. Pulse until combined but some texture remains.

   Time: PT10M

4. Prepare Yuca 'Bones'

   Peel yuca root. Cut into quarters lengthwise, then into 2-3 inch pieces to resemble oxtail bones. Trim to uniform size.

   Time: PT10M

5. Assemble Vegan Oxtails

   Soak 2 rice paper sheets at a time in water for 15 seconds each side. Stack. Place a portion of jackfruit mixture in the center, add a yuca 'bone', and roll up tightly, folding in sides. Repeat to make 4 large oxtails, using 2 sheets per oxtail. Wrap each finished roll in parchment paper.

   Time: PT20M

6. Freeze Oxtails

   Place wrapped oxtails in freezer for 35-45 minutes until firm for easier slicing.

   Time: PT40M

   Temperature: Freezer

7. Prep Collard Greens and Cabbage

   Wash and chop 2 bunches collard greens and 0.5 head cabbage into large pieces.

   Time: PT10M

8. Prep Vegetables for Greens

   Peel and chop 2 turnips. Chop 1 red and 0.5 green bell pepper, 2 celery stalks (leave whole), 1 onion, 3 Taiwanese leeks (or green onions), and 2 garlic cloves.

   Time: PT10M

9. Cook Collard Greens and Cabbage

   In a large pot over medium-low heat, add 2 tbsp avocado oil, garlic, onion, leeks, turnips, bell peppers, celery, and a handful of reserved jackfruit. Sauté 5 minutes. Add collard greens and cabbage. Season with 1 tsp seasoning salt and 1 tsp Creole seasoning. Add enough water to barely cover bottom of pot. Add 2 pepperoncini. Cover and simmer 40-45 minutes, stirring occasionally, until greens and turnips are tender.

   Time: PT50M

   Temperature: Medium-low

10. Prepare Quinoa and Lentil Side

    If not reserved from earlier, cook 0.5 cup quinoa and a sprinkle of lentils with 1.5 cups water. Sauté chopped onion and tomato in a pan, add cooked quinoa/lentils, season with 1 tsp seasoning salt, and heat through.

    Time: PT20M

    Temperature: Medium

11. Slice and Brown Vegan Oxtails

    Remove oxtails from freezer. Slice into thick rounds. Heat cast iron pan over medium heat, add avocado oil, and brown oxtail pieces on both sides until golden (about 2-3 minutes per side). Remove and set aside.

    Time: PT15M

    Temperature: Medium

12. Make Oxtail Sauce

    In same pan, add chopped halves of red and green bell pepper, 0.5 cup baby carrots, 0.5 habanero (seedless), 4 sprigs thyme, 1 cup baby potatoes (halved), 0.5 onion, 1 leek, and 2 chopped garlic cloves. Sauté 5 minutes. Add 2 tbsp tomato paste, 1.5 cups water, 2 tbsp coconut aminos, 2 tbsp barbecue sauce, 1 tsp seasoning salt, and 1 tsp Creole seasoning. Simmer until potatoes are tender (about 20 minutes). Remove potatoes and set aside.

    Time: PT25M

    Temperature: Medium-low

13. Simmer Oxtails in Sauce

    Add browned oxtail pieces to sauce. Simmer on low for 10 minutes, spooning sauce over to coat.

    Time: PT10M

    Temperature: Low

14. Make Vegan Mac and Cheese

    Cook 2 cups macaroni noodles according to package. Drain. In a mixing bowl, combine hot noodles, 0.5 cup vegan cheddar, 0.5 cup vegan mozzarella, 1 cup almond flour, 1 tsp seasoning salt, 1 tsp onion/herb seasoning, and a dash of avocado oil. Add water gradually to make a creamy sauce. Pour into parchment-lined baking dish, top with extra vegan cheese, and bake at 385°F for 35-40 minutes until golden and set.

    Time: PT50M

    Temperature: 385°F

15. Fry Plantains (Optional)

    Slice plantains. Heat avocado oil in a pan over medium heat. Fry plantain slices until golden on both sides. Drain on paper towels.

    Time: PT10M

    Temperature: Medium

16. Serve

    Plate mac and cheese, collard greens/cabbage, quinoa/lentils, and vegan oxtails with sauce and potatoes. Add fried plantains if desired.

    Time: PT5M

17. Cleanup

    Wash all used pots, pans, food processor, knives, bowls, and utensils. Wipe down work surfaces and stove.

    Time: PT20M

Nutrition Facts

Calories

700

Protein

18g

Carbohydrates

110g

Fat

20g

Fiber

16g

Ingredient Substitutions

• Instead of Quinoa: Millet, Brown rice
• Instead of Lentils: Split peas, Chickpeas
• Instead of Young jackfruit (fresh or canned in water): Hearts of palm (texture will differ)
• Instead of Tomato paste: Tomato puree (reduce water elsewhere)
• Instead of Creole seasoning: Cajun seasoning, Homemade blend
• Instead of Jerk seasoning: Extra Creole seasoning, Smoked paprika + allspice
• Instead of Onion powder: Granulated onion
• Instead of Seasoning salt: Kosher salt + herbs
• Instead of All-purpose flour: Gluten-free flour, Psyllium husk powder
• Instead of Coconut aminos: Soy sauce (less sweet), Tamari
• Instead of Yuca root (cassava): Corn cob core (harder to prep)
• Instead of Rice paper sheets: Spring roll wrappers (texture will differ)
• Instead of Avocado oil: Canola oil, Grapeseed oil
• Instead of Collard greens: Kale, Mustard greens
• Instead of Green cabbage: Savoy cabbage
• Instead of Turnips: Parsnips, Potatoes
• Instead of Taiwanese leeks: Green onions, Shallots
• Instead of Red bell pepper: Yellow bell pepper
• Instead of Green bell pepper: Yellow bell pepper
• Instead of Celery stalks: Carrot (for flavor)
• Instead of Onion: Shallots
• Instead of Garlic cloves: Garlic powder
• Instead of Pepperoncini: Banana pepper
• Instead of Baby carrots: Regular carrot, chopped
• Instead of Baby potatoes: Yukon gold potatoes, chopped
• Instead of Fresh thyme: Dried thyme (1 tsp)
• Instead of Habanero pepper: Scotch bonnet, Jalape1o (milder)
• Instead of Barbecue sauce (Kansas City style or preferred): Homemade BBQ sauce
• Instead of Macaroni noodles (vegan): Gluten-free macaroni
• Instead of Vegan cheddar cheese: Vegan mozzarella
• Instead of Vegan mozzarella cheese: Vegan cheddar
• Instead of Almond flour: Cashew flour, Sunflower seed flour

Equipment Needed

• Large pot
• Medium saucepan
• Food processor
• Large mixing bowls
• Cast iron skillet or heavy frying pan
• Baking dish
• Parchment paper
• Chef's knife
• Cutting board
• Colander (optional)
• Wooden spoon or spatula
• Measuring cups and spoons

Critical Steps — Do Not Skip

• Cooking and draining quinoa and lentils properly for texture.
• Removing brine taste from canned jackfruit.
• Processing jackfruit and lentil mixture to correct consistency.
• Freezing oxtails before slicing and frying.
• Browning oxtails for flavor and texture.
• Simmering oxtails in sauce without breaking them.

Chef Tips from the Video

• Use fresh jackfruit for best flavor and texture.
• Let oxtails rest after baking for cleaner slices.
• Taste and adjust seasoning throughout, especially in greens and sauce.
• For extra smoky flavor, add a drop of liquid smoke to the oxtail mixture.

Troubleshooting

Storage

Refrigerator: Store leftovers in airtight containers for up to 4 days.

Freezer: Oxtails and sauce can be frozen up to 2 months. Mac and cheese and greens freeze well for 1 month.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare jackfruit mixture and freeze up to 2 days ahead.
• Collard greens and cabbage can be cooked 1-2 days in advance.
• Mac and cheese can be assembled and refrigerated before baking.
• Oxtails can be assembled and frozen, then fried and simmered before serving.

Frequently Asked Questions