BRAISED SEITAN IN SPICY CHILE SAUCE

INGREDIENTS

For the Spice Rub­­­­­­­­­­­­­­­

• 1 tbsp. brown sugar
• 1 tsp. smoked paprika
• 1 tsp. kosher salt
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• ½ tsp. ground black pepper
• 1 garlic clove, minced

For the Seitan Short Ribs­­­­­­­­­­­­­­­

• 2 cups vital wheat gluten
• ¼ cup nutritional yeast
• 3 tbsp. chile powder
• 3 tbsp. onion powder
• 3 tbsp. garlic powder
• ½ tsp. ground black pepper
• 2 cups water
• ¼ cup almond butter or tahini
• ¼ cup low-sodium soy sauce
• 1 tbsp. canola oil

For the Spicy Chile Sauce­­­­­­­­­­­­­­­

• 1 tbsp. canola oil
• 1 large onion, finely chopped
• 1 large carrot, diced
• 1 large shallot, minced
• 4 cloves garlic, minced
• 1 cup red wine or red wine vinegar
• ¼ cup chile sauce
• 2 tbsp. vegan Worcestershire sauce
• 2 tbsp. brown sugar
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• ½ tsp. kosher salt
• 2 large bay leaves
• 4 cups “beef” broth
• 2 Tbs. fresh parsley, chopped

PREPARATION

1. To make the seitan short ribs: Preheat the oven to 350 degrees. 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, 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 x 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 4 pieces length-wise and then make 4 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 degrees. 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. Try not to eat one. I dare you!
5. To braise the seitan: 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.