Vegan Vittles Barbecue-Style Braised Short “Ribs”
I could sum it all up in “this is one amazing recipe”, but that would be a mighty short blog post. Vegan Vittles Barbecue-Style Braised Short “Ribs” (page 154) are so delicious, I’d serve them to my non-vegan friends and family in a heartbeat. And I just don’t think I could say that about many “faux meat” recipes. We all agreed these deathless ribs are going in the household recipe hall of fame, meaning if someday I stop trying new recipes nonstop and settle into some sort of rotation, these would be in it. The sauce is perfect, complete with caramelized onions and carrots, and the long cooking time gives the seitan a great flavor and bite.
Barbecue-Style Braised Short “Ribs”
- 1 1/2 cups vital wheat gluten
- 1/4 cup nutritional yeast flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onions powder
- 1 cup water
- 3 tablespoons reduced-sodium soy sauce
Oil For Cooking
- 3 tablespoons extra-virgin olive oil
Lip-Smackin’ Barbecue Sauce
- 2 yellow onions, cut in half and thickly sliced
- 2 medium carrots, peeled and sliced
- 1 teaspoon crushed garlic
- 1 can (16) ounces tomato sauce
- 1 cup bottled barbecue sauce
- 1 cup water
- 1 tablespoon reduced-sodium soy sauce
- ground black pepper
For the dry ingredients: Place all of the dry ingredients in a large bowl, and stir with a dry whisk until well combined.
For the liquid ingredients: Place all of the liquid ingredients in a small bowl, and stir until well-combined. Pour into the dry ingredients, and mix well with a wooden spoon. If there is still flour around the edges, add a small amount of additional water (1=2 tablespoons only). You should now have a large, firm, spongy mass of gluten in the bowl.
Knead the gluten directly in the bowl for about 30 seconds only, just to blend. (Do not add any more flour. Kneading any longer than this will make the gluten fluffy, spongy, and bread-like, rather than dense, chewy, and meat-like!) Slice into 6 equal pieces.
Pour 2 tablespoons of the olive oil into a very large skillet or large, heavy pot and place over medium-high heat. When hot, add the gluten pieces and brown them evenly on all sides, taking care that they do not stick. Do not allow the “ribs” to touch. Transfer the “ribs” to a plate lined with several layers of paper towels and drain briefly. Lightly oil a large, heavy, ovenproof pot or deep baking dish, or mist it with a nonstick cooking spray. Transfer the “ribs” to the prepared baking dish.
Preheat the oven to 325 degrees F.
For the barbecue sauce: Add the remaining 1 tablespoon olive oil to the skillet, and place over medium-high heat. When hot, add the onions and cook and stir for 15-20 minutes, or until they are lightly browned and starting to caramelize. Add the carrots, and cook and stir until they are softened, about 5 minutes. Add the garlic, and cook and stir for 1 minute. Then add the tomato sauce, barbecue sauce, water, soy sauce, and salt and pepper to taste, and stir until well combined. Bring to a boil, reduce the heat to medium-low, and simmer for 1 minute to blend the flavors.
Pour the sauce over the “ribs”, and turn them so they are evenly coated. Bake the “ribs” uncovered for 1 1/2 hours, turning them every 30 minutes.
What’s your favorite dish to make when your nonvegan friends and family come over for dinner?