HOW TO MAKE BRAISED VEGAN SHORT RIBS RECIPE | Chef Joya’s Vegan Soul Food

seitan

🥗Healthier: tofu

💰Cheaper: jackfruit

Tofu is lower in calories, while jackfruit provides a similar texture.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock can be more nutritious and flavorful.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less salty.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: brown sugar

Agave provides a similar sweetness, while brown sugar is more economical.

Add olive oil to a large pan and heat it up.

Add chopped onion, celery, carrots, and bell pepper to the pan; mix well.

Add garlic and mix again.

Add vegan butter and brown sugar to the pan; stir to combine.

Add vegan beef bouillon and tomato paste; stir until blended.

Add onion soup mix and red wine; bring to a boil.

Add bay leaves and vegetable stock; cover and simmer for about an hour.

Prepare the vegan ribs by shredding king trumpet mushrooms with a fork until desired consistency is reached.

In a bowl, add diced onions and the shredded mushrooms; mix in red house seasoning.

Press the mixture down and add vegan pork bouillon and brown sugar; mix well.

In another bowl, combine warm water and rice paper, breaking it into pieces.

In a separate bowl, add vital wheat gluten flour, onion soup mix, and red house seasoning; mix together.

Add brown sugar and more vegan pork bouillon to the dry ingredients; stir to combine.

Add smoked paprika to the mixture.

Fold in the mushroom and onion mixture along with its juices into the dry ingredients.

Add peanut butter and mix thoroughly; if allergic, substitute with sunflower butter or tahini.

Add broken rice paper pieces to the mixture gradually, mixing well for about 7 to 8 minutes.

Add liquid smoke, ketchup, and vegan Worcestershire sauce; mix again.

Prepare a large cookie sheet with parchment paper and nonstick spray.

Spread the mixture evenly on the cookie sheet to about 1 to 1.5 inches thick.

Bake in the oven at 350°F for about 20 to 25 minutes.

Cut the baked mixture into pieces resembling short ribs, approximately three across and ten vertically.

Layer the ribs in a pan with sauce in between each layer; let them soak for at least 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens