Vegan Osso Bucco

This traditional Italian cuisine can now be easily be made vegan by just using seitan.
  • Preparation Time: 40 minutes
  • Cooking Time: 20 minutes


Servings: 4
  • 1 tbsp
    olive oil
  • 1
    onion shredded
  • 1 clove(s)
    garlic shredded
  • 3 sticks
    celery finely diced
  • 3
    carrots sliced
  • 400 g
    peeled tomatoes canned
  • 2 cubes
    veggie bouillon
  • 1
    orange peel
  • 1 tsp
  • 1
    eggplant sliced
  • 4
  • 150 g
  • 1 pinch(es)
    sea salt
  • 1 pinch(es)
    black pepper


  • 8 tbsp
    parsley chopped
  • 2 cloves
    garlic shredded
  • 1
    lemon peel grated
  • 1 tbsp
    dried seaweed flakes
  • 1 pinch(es)
    black pepper


  1. Heat the olive oil in a frying pan. Fry the onions, garlic, celery and carrots. Add the tomatoes, bouillon, orange peel and thyme to the pan. Season with salt and pepper to taste. Put a lid on it and let it simmer over low heat for about 20 minutes.
  2. Saute the eggplant for about 7 minutes. Then the portobello’s, then the seitan. After all of them are done, add them to the frying pan and let the whole thing simmer for about 5 more minutes or until the veggies are soft.


  1. Mix parsley, garlic, grated lemon peel, dry seaweed flakes and black pepper together well.
  2. Done! Remember to split the veggies across 4 bowls along with the liquid and sprinkle the gremolata on top.


Tip #1: Goes great with wild rice.

Tip #2: Add spicy variants of tamari (if available in your area) to the meal for a extra kick of spicy goodness.


Courses: World Meals
Cuisines: Italian
Special diets: Nut-free, Peanut-free, Soya-free
Difficulty: Level 2 (average)
Cooking time: 30-45 minutes
Number ingredients: 15-20 ingredients
Taste: Savory, Spicy
Preparation method: Frying
Others: Child Friendly
Campaigns: VeggieChallenge