Evolved and intelligent as we may be, there’s something about the primal urge to gnaw into beastly drumsticks that’s irrepressible. At renaissance fairs and Disney parks alike, the oversized turkey legs parading through the crowds are as much an attraction as any games or rides. Is it really our primitive instincts to hunt and gather that draw us in, or the modern spectacle of it now? Certainly, it’s not the seasoning. Bland, dry to the bone, sinewy as a ball of string, these are not the drumsticks of the discerning eater.

THESE are. Entirely meatless, each hefty shank is a plant protein dynamo. Upcycled pineapple cores serve as the “bones,” creating the signature drumstick appearance while infusing their tropical, sweet flavor into every bite. Delicate sheets of yuba encase a blend of shredded Sugimoto Shiitake and jackfruit, bound together with seitan to create a texture you can really sink your teeth into. The tofu skin exterior even becomes crispy while cooking! Then, lacquered with a sticky, tangy, and savory pineapple teriyaki sauce, it takes on a glossy golden finish that would satisfy even the most primordial desires.

Meet Your New Meat

Developing the ideal vegan drumstick took more than the typical amount of trial and error. Instead of just one standard meat substitute, it took the combination of a few crafty swaps working in concert to create the full range of textures and umami flavors.

• Koshin shiitake caps, broad, flat, and thin, are finely sliced to amplify the natural muscular appearance of shredded young jackfruit. Jackfruit alone can be rather flavorless, if not woody, which is why the meatiness of shiitake is so essential here.
• It takes vital wheat gluten to act as the “glue” holding it all together. It creates the characteristic chew of meat, while adding moisture and cohesion to the filling.
• Yuba, pure soy protein, wraps the package up with a bow. While I’ve seen similar concepts using rice paper for the outer skin, yuba is far tastier, easier to work with, and more nutritious.

Tips For Success

Let’s be real: This is no 30-minute meal. It takes time and planning, best saved for a special occasion when you want to go all out. That said, it’s not a difficult recipe, just a bit time-consuming. Prep in stages and think of it as an edible craft project to fully enjoy the process.

1. 1. Make the teriyaki sauce first… Or don’t. You want it to be cooled and fully thickened before slathering it on your meatless drumsticks, and it keeps in the fridge for 1 – 2 weeks, easily. On the other hand, there’s no shame in taking shortcuts here; you could absolutely buy ready-made teriyaki sauce and skip all that work.
   2. Wrap that yuba up tight! Nobody wants to end up with loose skin.
   3. Reinforce your pineapple cores with skewers, optionally. Unlike animal bones, they become softer after cooking, so you can’t really pick these drumsticks up by the handle and take a chomp out of them. Personally, I feel they’re best suited to the fork-and-knife treatment anyway, so you don’t end up with sauce smeared all over your face. If you’re determined to make these as finger food though, thread a wooden skewer through the core first, to keep it more stable.

1. Be gentle with your yuba. It’s a fragile, paper-thin sheet of solidified soymilk; of course it’s prone to ripping. Fresh is really best here, since dried tends to be thicker, and more likely to have broken in transit. Soak your fresh yuba in warm water for a few minutes before gently easing the sheets apart. They’re much harder to work with straight out the fridge.
2. Give them space while steaming and baking. The meatless stuffing inside does expand and plump a bit as it cooks.

March To The Beat Of Your Own Drumstick

Pineapple teriyaki simply made sense as a complete package here, but the options for flavor variations are endless. First of all, don’t feel that you’re bound to using a pineapple core for the bone. Not everyone regularly buys whole pineapples, and maybe that’s just not the vibe for dinner that day. You can omit it entirely to make more of a chicken breast facsimile, or replace it with pieces of sugarcane or simply wooden popsicle sticks.

From there, consider your sauce. You could go in a spicier direction with buffalo sauce, or keep it classic with plant-based butter and herbs. Then we have BBQ sauce for a smokier kick, pomegranate molasses and za’atar for Middle Eastern flare, and so on, and so forth. You’ll run out of drumsticks long before you run out of ideas.

Go ahead, embrace your inner cave-person. Soothe your lizard brain with the meat it’s really craving; healthier, tastier, and happier for all creatures involved. These vegan drumsticks are better than all the rest.

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Yield: Makes 4 - 6 Servings

Pineapple Teriyaki Drumsticks

Print

Pineapple cores serve as the "bones" for these meatless drumsticks, infusing their tropical, sweet flavor into every bite. Delicate sheets of yuba encase a blend of shredded shiitake and jackfruit, bound together with seitan to create a texture you can really sink your teeth into. The tofu skin exterior even becomes crispy while cooking! Lacquered with a sticky, tangy, and savory pineapple teriyaki sauce, it takes on a glossy golden finish that would satisfy even the most primordial desires.

Prep Time 1 hour

Cook Time 1 hour

Total Time 2 hours

Ingredients

Pineapple Teriyaki Sauce:

• 2 Teaspoons Toasted Sesame Oil
• 3 Cloves Garlic, Minced
• 1-Inch fresh Ginger, Peeled and Minced
• 1/2 Cup 100% Pineapple Juice
• 1/3 Cup Soy Sauce
• 2 Tablespoons Lime Juice
• 1 Tablespoon Cornstarch

Meatless Drumsticks:

• 1 (20-Ounce) Can Young Jackfruit in Brine, Drained
• 1 1/4 Cups Shredded Koshin Shiitake Mushroom Caps
• 3/4 Cup Vital Wheat Gluten
• 1 Tablespoon Olive Oil
• 2 Teaspoons Vegan Chicken-Flavored Bouillon Powder
• 1 Teaspoon Onion Powder
• 1 Teaspoon Garlic Powder
• 1/4 Teaspoon Ground Black Pepper
• 1/2 Cup Shiitake Mushroom Soaking Water

Assembly:

• 2 Sheets (5 Ounces) Fresh Yuba
• 4 - 6 (1/2- x 3-inch) Pieces Pineapple Core
• Thinly Sliced Scallions or Fresh Cilantro, Optional

Instructions

1. Begin by making the teriyaki sauce. Simply whisk together all the ingredients in a small saucepan, making sure there are no remaining clumps of starch. Set over medium heat and bring to a boil, whisking periodically. Once at a rolling boil, turn off the heat and let cool completely. Use right away, or store in an airtight container for 1 - 2 weeks in the fridge.
   
2. For the meatless drumsticks, make sure the jackfruit is very thoroughly drained first. Place it in a large bowl and take a potato masher to crush and break it up a bit into more separate strands. Add the shredded mushroom caps and olive oil, stirring well to combine.
   
3. Separately, mix together the wheat gluten, vegan chicken bouillon, onion powder, garlic powder, and pepper. Add the dry ingredients into the large bowl and toss the shreds to coat. Pour in the mushroom soaking water, then stir to combine. Use you hands to really get in there and knead it, creating a cohesive dough.
   
4. Soak the yuba in warm water for a few minutes if its not unfolding easily. Cut each sheet either in half or thirds, widthwise, depending on how large you'd like to make your drumsticks. Working with one piece at a time, place 1/4 cup (for smaller drumsticks) or 1/3 cup (for larger drumsticks) of the meat mixture in the center. Place on piece of pineapple core on top, then cover with another 1/4 or 1/3 cup of the meat, and press it together with your hands. Take the bottom of the yuba and fold it over the meat mixture. Fold in the sides, wrapping it around the pineapple core and covering the filling completely, like you would roll a burrito. Place with the seam-side down in a steamer basket and repeat.
   
5. Lower the steamer basket into the pot of boiling water, Making sure it isn't touching the water, and cover with a lid. Steam for 15 minutes. Let cool until you're able to handle them comfortably.
   
6. Preheat your oven to 375 degrees and line a baking sheet with parchment paper. Lightly grease before laying down you steamed drumsticks. Spray or drizzle the drumsticks with a tiny bit of oil to coat. Bake for 10 minutes, carefully flip the drumsticks over, and bake for another 10 minutes. Baste with the sauce, brushing it all over the meatless mix, but don't worry if it runs over onto the pineapple cores too. Return the drumsticks to the oven and bake for another 5 minutes. Flip, baste the opposite side, and bake for a final 5 - 8 minutes, until thickly coated and gorgeous. Baste one final time if you'd like to give it some extra sheen.
   
7. Finish with a handful of fresh cilantro, if desired. Enjoy hot!

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster
• 
  Japanese Dried Shiitake DONKO, 25-42mm, 70g
• 
  Japanese Dried Shiitake KOSHIN, 42-75mm, 70g

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 262Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 950mgCarbohydrates: 33gFiber: 3gSugar: 19gProtein: 25g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.