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Braised Seitan Short Ribs in Spicy Chili Sauce [Vegan]

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After braising in the spicy chili sauce, these seitan short ribs will be tender to the point of almost falling apart. Serve them over mashed potatoes for a smooth and creamy base. This dish is so comforting, warm, and satisfying.

Braised Seitan Short Ribs in Spicy Chili Sauce [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

401

Serves

5 - 7

Ingredients

For the Spice Rub­­­­­­­­­­­­­­­:

  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 garlic clove, minced

For the Seitan Short Ribs­­­­­­­­­­­­­­­:

  • 2 cups vital wheat gluten
  • 1/4 cup nutritional yeast
  • 3 tablespoons chili powder
  • 3 tablespoons onion powder
  • 3 tablespoons garlic powder
  • 1/2 teaspoon ground black pepper
  • 2 cups water
  • 1/4 cup almond butter or tahini
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon canola oil

For the Spicy Chili Sauce­­­­­­­­­­­­­­­:

  • 1 tablespoon canola oil
  • 1 large onion, finely chopped
  • 1 large carrot, diced
  • 1 large shallot, minced
  • 4 garlic cloves, minced
  • 1 cup red wine or red wine vinegar
  • 1/4 cup chili sauce
  • 2 tablespoons vegan Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 2 large bay leaves
  • 4 cups vegan beef broth
  • 2 tablespoons fresh parsley, chopped

Preparation

  1. Preheat the oven to 350°F. In a small bowl, combine the ingredients for the spice rub. Mix well and set aside. In a large bowl, combine the vital wheat gluten, nutritional yeast, and spices and mix well. In a smaller bowl, combine the water, almond butter or tahini, soy sauce, and oil. Add the wet ingredients to the dry and mix until just combined. Knead the dough lightly until everything is combined and the dough feels elastic.
  2. Grease or spray a 9×13-inch baking dish. Add the dough to the baking dish, flattening it and stretching it out to fit the dish. Use a sharp knife to slice the dough into ribs. Short ribs should be fat squares, not long like other ribs. Cut the dough into four pieces length-wise and then make four slices width-wise. You should end up with 16 square seitan ribs.
  3. Top the dough with the spice rub and massage it in a bit. Bake the seitan for 60 minutes or until the seitan has a sturdy texture to it. Remove the dish from the oven and lower the temperature to 325°F. Recut the ribs and carefully remove them from the baking dish.
  4. Heat the oil in a large Dutch oven over medium-high heat. Place 3-4 seitan ribs into the pot and let brown for about 2 minutes. Don’t put more than 3 or 4 ribs in at a time or they will steam rather than sear. Turn the ribs to brown on the other side. Transfer to a plate and continue with the rest of the seitan ribs. Set aside.
  5. Add more oil to the Dutch oven. Add the onions, carrots, shallot and garlic to the pot and cook for 6 minutes until the vegetables soften. While they are cooking, combine the red wine vinegar, chile sauce, Worcestershire sauce and brown sugar in a bowl and whisk until smooth. Add this braising liquid to the Dutch oven. Scrape up any yummy bits at the bottom of the pot. Add the thyme, oregano, salt and bay leaves. Mix and let the braising liquid cook until it reduces by about half.
  6. Turn off the heat and add the broth to the pot. Carefully return the seitan ribs to the pot and make sure they are covered by liquid. Cover the pot and place it in the oven. Cook for 1 hour or until the seitan ribs have considerably softened but are not falling apart. While the ribs are cooking, prepare any side dishes you are having. These seitan ribs are wonderful over whipped mashed potatoes or polenta.
  7. Carefully remove the pot from the oven and remove the bay leaves. Serve 2-3 seitan ribs over mashed potatoes or polenta. Spoon some of the sauce over everything and garnish with fresh parsley.

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AUTHOR & RECIPE DETAILS


photo

When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website which focuses on vegan versions of favorite, familiar foods. Rhea has written several e-cookbooks which are available on her web site. It is Rhea's hope that she can spread the "V" Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray.


 

 

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63 comments on “Braised Seitan Short Ribs in Spicy Chili Sauce [Vegan]”

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Alex
1 Years Ago

Thanks. But I had a problem with my dough. Compared to other receipts, yours has too much water. The dough lacks elasticity.


Reply
Meagan
1 Years Ago

I made these for a dinner with friends. Only one of them is vegan, and even the one who eats meat loved this dish! I didn\'t find it to be too overly time consuming. It was a perfect recipe to make for guests both because of it\'s impressiveness, but also because you can make a good bit of it in advance, and then just let it do the final bits while the guests are arriving, and having a little nosh and a drink. I plan to make this recipe again this weekend for another friend (who is vegan). Thank you for an incredible recipe!!


Reply
Julie
1 Years Ago

As others have noted this is a time consuming recipe but really worth it. The one problem I had and have had before is that my ribs are nowhere near as thick as the picture. I can\'t figure out what I could be doing that is not letting them get thick. I would love any ideas folks might have. The short ribs taste great, they just don\'t look as beautiful as the picture!


Reply
ivabk
1 Years Ago

nice


Reply
Kate Good 1
23 Dec 2016

Great recipe

Candy
3 Years Ago

Browning effect, not Growing.


Reply
Candy
3 Years Ago

This is a complicated recipe, but a good one. I made the gluten from scratch, but will use vital gluten next round! I had a Thai Chili Sauce I made that I used instead and it was great. Also, just FYI, when braising, seitan browns (burns) much more quickly than flesh, so watch it closely. If you want to avoid oils, use a little date mixed with water for the same growing effect. Thanks for the recipe!


Reply
Teresa
3 Years Ago

I made these last night for dinner, they do take quite a bit of time to prepare and can be done ahead of time. The only thing I will do next time is change the recipe for the Seitan, I felt the taste has too much garlic and onion which took away from some of the other layers of wonderful flavors.


Reply
janice stuhlmacher
06 Apr 2015

I an desperatw to ask a question about this recipe

Domino Truitt
4 Years Ago

Thanks for the recipe. Nice share. Look forward to making it.


Reply
Janet Pennington
4 Years Ago

I don't get it.


Reply
Janet Pennington
4 Years Ago

Scuse me, short ribs?


Reply


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