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Serves: 5 to 7

Recipe adapted from www.onegreenplanet.org/. 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.


  • 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


  • 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—inch by 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.

Seitan short ribs in spicy chili sauce

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