I’ve finally perfected the vegan oxtail with this recipe combo

Vegan Oxtail 🤯

Ingredients:
1 lb Smackin oxtail
2 tbsp mushroom sauce
1 tbsp browning sauce
2 tbsp brown sugar
2 tbsp Chef Joya’s Red House Seasoning
1 tbsp garlic powder
1 tbsp onion powder
1 tsp paprika
1 tsp dried thyme
4 sprigs fresh thyme
6 cloves garlic, minced
4 green onions, chopped
2 Scotch bonnet pepper, pierced ( don’t pierce if you don’t like heat)
2 medium carrots, chopped (optional)
1 cup red and green bell peppers, chopped
1/2 large onion, chopped
1 can butter beans (drained)
2 cups vegetable broth or water
1 tbsp vegan beef bouillon
1 tbsp tomato paste or ketchup
3 tbsp oil (for sautéing)
1/4 tsp liquid smoke
Salt and pepper to taste

Instructions:
Marinate the vegan oxtail with mushroom soy sauce, Red House Seasoning, 1 tbsp oil, for at least 15 minutes. Preheat the oven to 400°F. Roast the oxtail with carrots, bell peppers, thyme, and onions on a baking sheet for 30 minutes.

In a large pot, heat 2 tbsp oil and brown sugar and cook and stir for 2 mins. Add tomato paste and cook for another minute. Pour in vegetable broth, vegan beef bouillon, fresh thyme, garlic powder, onion powder, paprika, dried thyme, green onions, garlic, liquid smoke, browning and Scotch bonnet and simmer for 20 minutes. Stir in oxtail and roasted veggies and butter beans during the last 10 minutes. If needed to thicken the gravy add a cornstarch slurry 1 tbsp of cornstarch with 3tbsp of water.

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