Thanksgiving 2013: Slow Cooker Seitan Roast

As I mentioned in my previous post I was going to make a seitan roast in my crockpot for my work’s Thanksgiving potluck. It came out awesome!!! This is my new favorite way to make seitan. So easy, very little mess, and it was so juicy!

Crockpot Seitan Roast
2 cups vital wheat gluten
2 cups vegetable broth
1/2 soy sauce
1 tbs herb de Provence
1 garlic, minced
1 large carrots, cut into 1/2 inch pieces
4 large potatoes, cut into 1/2 inch pieces
3 stalks of celery,  cut into 1/2 inch pieces
1/2 onion, cut into quarters

4 cups vegetable broth
Salt and pepper to taste

In a large blow, mix together the vital wheat gluten, 2 cups vegetable broth, soy sauce, herb de Provence, and garlic. It should form a moist—but not sticky-dough.

Knead the dough gently for a minute or two.

(I made my dough the night before and left it in the fridge overnight. I don’t think this changes the flavor or texture, so this step is optional).

Shape the dough into a loaf.

Place in your slow cooker.

Cover the loaf with the cut carrots, potatoes, celery, and onion.

Cover the loaf and veggies with the remaining vegetable broth.

Turn your cooker on medium-low and let it cook for 4-6 hours (I put mine in at 8 AM and it was ready around 12:45).

It’s ready when the seitan firm (but not hard) and no longer chewy….and obviously when vegetables are soft. There should be a little broth left (which should have tons of flavor by now and will make a great thin gravy).

I found a nice platter in the cabinet at work, so I sliced up the seitan and plated everything nicely. The president of the company—who is a big meat eater—took a sliced and liked it! I had to go back to work so I forgot to see if any was left afterwards….so  I am going to imagine it was all gone 🙂

This is a seriously awesome and easy meal, any time of the year.

Vegetable Stew with Red Wine Gravy

I don’t have a cute story behind why I made vegetable stew. I just thought of it and made it. Regardless, it was delicious and hearty. A lovely fall dinner!

This makes about 4 servings. I made this in a slow cooker but it can be done over the stove as well.

Vegetable Stew with Red Wine Gravy
3 tbs of vegan butter (I used Earth Balance)
6 small red potatoes, cut in half
3 large carrots, chopped into bite-sized pieces
2 large parsnips, chopped into bite-sized pieces
1/2 a medium white onion, chopped
3 tbs of flour
1 clove of garlic, minced
1/2 bottle of red wine (I used a Cabernet Sauvignon)
2 tsp herd de provence
Salt and Pepper
Water, as needed
Turn the slow cooker to low. Add the vegan butter and let it melt.
 Add the halved potatoes, chopped carrots and parsnips, and the chopped onion.
Add the garlic and flour. Mix until all the veggies are coated in flour.
Add the wine, herb de provence and enough water to ensure all the veggies are covered.
Cover and let it cook on low to medium-low heat until the veggies are soft the gravy is thick.
Season with salt and pepper.
You can serve this with a big piece of bread like I did for dinner the night I made this. Or have it over rice like I did the next day for lunch. Both were delicous.

Slowcooker Dhal

Forgive me for being tardy to VeganMofo! I volunteered to be the Chapter Advisor for the UC Santa Cruz chapter of my sorority, Gamma Phi Beta. This week was recruitment, and for those of you who are not Greeks,  all I can say is it is insanely time consuming. It was well worth it though. I am more than happy to help share the love of Gamma Phi to the next generation.

Anyways, a few days ago I made another one of my go-to meals: crockpot dahl. When I was still in college, I used to do this over the stove but it really does come out better in a slow cooker. I have posted a recipe about lentils before, and I eat them often because they are so versatile. There are so many ways to prepare them, but this is just my basic version.

Crockpot Dahl
3 cups of dry lentils, rinsed and picked over
2 cups vegetable broth or water
2 cloves of garlic, minced
1/2 medium onion, diced
3 large carrots, diced
1/2 tbs of curry powder
1/2 tbs of cumin
1/2 tbs of turmeric
Chili powder, to taste (I used about 1 tps because I like it spicy)
3 medium tomatoes, diced
Salt and Pepper, to taste.
Cilantro

This recipe is so easy.

Rinse and pick over the lentils.

Mince the garlic.

And dice the onion carrots, and tomatoes.

Another lovely treasure we have uncovered in the house!

Now add all the ingredients into a crockpot.

Set the crockpot to simmer or another low setting.

Check it every once and awhile to make sure nothing is burning. Add more water if needed.

It is ready when the lentils are soft and it has the consistency of a thick soup.

I served it over rice and top it with cilantro and  this amazing tamarind chutney Michael’s mom makes.

Thank you Mrs. Reddy!

Easy, delicious and healthy!