- So this one is a bit interesting, with what ingredients you need for the "meat" of the dish. Seitan is a meat substitute not popular outside of Buddhist cultures. Unlike tofu or tempei, it is made of wheat gluten, primarily, rather than soy. I've never seen any in stores, so I make it at home.
- First, combine 1.5 cups Wheat Gluten (one 6.5 oz box), .5 cups Chickpea Flour (kind of hard to find, I order it online because no local stores have it and it's difficult to make decent flour at home; it may be called garbanzo flour), .25 cups nutritional yeast, 1 teaspoon onion powder, .5 teaspoons dried thyme, .5 teaspoons salt, and .25 teaspoons ground black pepper. Mix in 2 tablespoons soy sauce, 1 table spoon ketchup, 3 teaspoons of olive oil, and 1.25 cups of water. It'll make a really firm dough very quickly after stirring, and it's important to knead it in the bowl to get all the flour and gluten absorbed, then rub in .25 teaspoons paprika.
- As for the vegetables, it's pretty straightforward: 1 yellow onion sliced thinly into rings, 3 carrots sliced, 1 parsnip also sliced, 1 pound of golden Yukon potatoes (four or five spuds) peeled and cut into chunks, and 2 cloves of garlic crushed (like with the flat of your knife, then pulled apart into strips).
- Definitely be sure to oil up your pot for this, because the seitan can stick to the sides if not done properly. Sprinkle .5 teaspoons of dried thyme onto the vegetables as you put them in, along with 1 cup vegetable broth and another tablespoon of soy sauce.
- You have a couple options for how to cook the seitan. You can pull off little chunks and pat them into balls and throw them in with the vegetables, or, cook as one whole loaf and cut it up later. if you cook it as a big loaf, put a layer of oiled parchment over the vegetables and cook it on top of that (tin foil should work just as well though).
- Cover it and cook on low for 6 hours, and that ought to do it (longer if it seems under cooked or the vegetables aren't tender enough).
- With a big enough slow cooker, I would like to try stuffing the seitan prior to cooking, use something like the sandwich presser in the background of the pics, but I don't know what I could put in it off the top of my head.
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