Crockpot Beef Short Ribs Recipe
Crockpot beef short ribs usually scream “dinner party,” but let’s keep it low-key and vegan, shall we?
Imagine tender, flavorful, plant-based “ribs” slow-cooked to melt-in-your-mouth perfection without the guilt trip.
This recipe lets your crockpot do the heavy lifting while you pretend you have your life together.
Rich spices and umami magic replace meat, creating a hearty, satisfying main course that even carnivores might envy.
No fuss, no drama—just cozy, vegan comfort that’s easy, impressive, and absolutely drool-worthy on any night.
Crockpot Beef Short Ribs Recipe
Slow-cooked vegan “beef” ribs deliver tender, flavorful, plant-based comfort perfect for a fuss-free meal.
Ingredients
- 1 lb seitan sliced into thick strips
- 1 large onion sliced
- 3 cloves garlic minced
- 1 cup vegetable broth
- 1/4 cup soy sauce or tamari
- 2 tbsp tomato paste
- 1 tbsp maple syrup
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Brown seitan strips lightly in olive oil (optional but tasty).
- Place seitan, onion, and garlic in crockpot.
- Mix broth, soy sauce, tomato paste, maple syrup, paprika, cumin, and pepper in a bowl.
- Pour sauce mixture over seitan and veggies.
- Cook on low for 6-8 hours until tender and flavorful.
- Serve hot with mashed potatoes or vegan gravy.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
Vitamins and Minerals (Per Serving)
- Iron: 25%
- Calcium: 15%
- Vitamin B6: 20%
- Magnesium: 18%
- Zinc: 12%
Additional Notes/Tips to Enhance Flavor
- Add smoked chipotle for a smoky heat boost.
- Serve with fresh herbs to brighten the rich sauce.
- Leftovers reheat beautifully for next-day indulgence.
