These Braised Sauerbraten Short Ribs will satisfy your craving for strong German flavour. In this modernised rendition of a Bavarian classic, English-style short ribs are used in place of a rump roast for a unique touch.
Ingredients
Vegan Sauerkraut (Sauerkraut Roast):
- 1 pound (450g) seitan or tempeh, cut into thick slices
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons vegetable oil
- 1 cup (240ml) vegetable broth
- 1 cup (240ml) red wine (optional)
- 1/4 cup (60ml) red wine vinegar
- 2 tablespoons soy sauce or tamari
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar or maple syrup
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- Salt and pepper to taste
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the seitan or tempeh slices and cook until browned on both sides. Remove the seitan or tempeh from the skillet and set aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
- Add the vegetable broth, red wine (if using), red wine vinegar, soy sauce or tamari, tomato paste, brown sugar or maple syrup, ground ginger, allspice, cloves, salt, and pepper to the skillet. Stir well to combine.
- Return the seitan or tempeh slices to the skillet, making sure they are covered with the sauce. If needed, add additional vegetable broth to cover.
- Reduce the heat to low, cover the skillet, and simmer for about 1 hour, stirring occasionally. If the sauce becomes too thick, you can add more vegetable broth.
- After simmering, taste and adjust the seasoning if necessary.
Nutrition Facts
- Calories: 350-400
- Protein: 30-35g
- Fat: 10-15g
- Carbohydrates: 30-35g
- Fiber: 5-8g
Vegan Spaetzle:
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 3/4 cup (180ml) plant-based milk (such as almond or soy milk)
- 2 tablespoons vegan butter or oil
Instructions
- In a mixing bowl, combine the flour, salt, and ground nutmeg.
- Gradually add the plant-based milk to the dry ingredients, stirring continuously until a thick, sticky batter forms.
- Bring a large pot of salted water to a boil.
- While the water is boiling, heat a large skillet over medium heat and melt the vegan butter or heat the oil.
- To make the spaetzle noodles, use a spaetzle maker or a colander with large holes. Hold the spaetzle maker or colander over the boiling water and pour a portion of the batter onto it.
- Use a spatula or the back of a spoon to press the batter through the holes, allowing small dumplings to fall into the boiling water.
- Once the spaetzle noodles float to the surface, cook for an additional 1-2 minutes. Then, remove them from the boiling water with a slotted spoon and transfer them to the skillet with the melted vegan butter or oil.
- Sauté the spaetzle noodles in the skillet for a few minutes until lightly golden and crispy.
Nutrition Facts
- Calories: 200-250
- Protein: 5-8g
- Fat: 5-10g
- Carbohydrates: 35-40g
- Fiber: 2-4g
Vegan Red Cabbage
- 1 small red cabbage, shredded
- 1 onion, sliced
- 2 apples, peeled, cored, and diced
- 2 tablespoons vegan butter or oil
- 1/4 cup (60ml) apple cider vinegar
- 1/4 cup (60ml) vegetable broth
- 2 tablespoons brown sugar or maple syrup
- 1/2 teaspoon ground cloves
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat the vegan butter or oil over medium heat. Add the sliced onion and cook until softened.
- Add the shredded red cabbage and diced apples to the pot. Stir well to combine.
- Pour in the apple cider vinegar, vegetable broth, brown sugar or maple syrup, ground cloves, salt, and pepper. Stir again to combine all the ingredients.
- Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the cabbage is tender, stirring occasionally.
- Taste and adjust the seasoning if needed.
Nutrition Facts
- Calories: 100-150
- Protein: 2-3g
- Fat: 5-8g
- Carbohydrates: 15-20g
- Fiber: 4-6g
