Quick and Easy Vegan Slow Cooking by Carla Kelly Read Free Book Online Page B

(425°F) oven until soft, about 25 minutes. Deglaze the roasting pan with white wine prior to continuing with the steps above, using additional vegetables as desired.

Basic Slow Cooker Seitan, Darker and Lighter
    W HILE SEITAN CAN be purchased ready-made from the refrigerator section of health food stores and well-stocked supermarkets, it is rewarding to make your own when time permits. The texture of this seitan, if simmered, is both moist and firm. Cooking in the broth and turning helps to maintain moisture, so it’s perfect for all your seitan needs. For best texture and taste, make it the day prior to using. If you are steaming or dry cooking, it will be firmer and less moist.
    There is a “beef-y” darker-style seitan and, to provide balance, a “chicken-y” lighter-style seitan. I felt there was the need for both and have used them in recipes to suit the finished product. Of course, if you have a clear preference for either, please mix and match to suit; the recipes will work just fine. Also, you can use chopped seitan as a substitute in any of the recipes that call for soy curls, TVP chunks, tempeh, or even tofu, though the results will differ slightly.
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    WHAT TO DO WITH LEFTOVER SEITAN BROTH?
    S OME RECIPES, FOR example Seitan in Onion Gravy ( page 98 ), use the broth as an ingredient. You could also use it whenever a dark vegetable stock is called for. Save the stock, even freeze it, and use to make future batches of seitan. Use as a base for your own recipes for soups, stews, and gravies. Strain and use a broth to drink (if you like that sort of thing). Use to cook lentils for an instantly flavored dish.
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Darker Seitan
    I F YOU DON’T have mushroom stock, using plain vegetable stock is just fine, though I do prefer the depth of flavor you get from mushroom stock.
Makes 4 generous servings, roughly 1 pound, or about 4 cups chopped
Preparation time: 10 minutes
SEITAN
¾ cup mushroom stock, at room temperature
1 tablespoon soy sauce
1 tablespoon tomato paste
1½ teaspoons blackstrap molasses
1½ teaspoons liquid smoke
1 teaspoon Marmite
 
1 / 3 cup nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon white pepper
 
1 cup vital wheat gluten
BROTH
4½ cups mushroom stock, at room temperature
¼ cup red wine or vegetable stock, store-bought or homemade ( page 43 )
1 tablespoon soy sauce
1 tablespoon tomato paste
1 teaspoon garlic powder
1 teaspoon Marmite
1 teaspoon onion powder
½ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
1 bay leaf
1 whole clove
1. In a large bowl whisk together the stock through the Marmite.
2. Whisk in the nutritional yeast through the pepper, then add the gluten and mix well with a fork.
3. When well mixed knead in the bowl for 3 to 4 minutes to develop the gluten.
4. Divide into 4 pieces, shape each into a ½-inch-thick disc, and allow to rest for 5 minutes.
5. To prepare the broth, whisk all ingredients, except the bay leaf and clove, together in the slow cooker insert. Add the bay leaf and clove.
6. Add the seitan pieces to the cold broth, cover, turn heat to LOW, and cook for 4 hours, turning after 2 hours if possible.
7. After the full time has elapsed, turn off the heat, uncover, and allow the seitan to cool in the broth for at least 1 hour. Remove the bay leaf and clove.
8. When cool, store the seitan pieces in the broth in the fridge or freezer until needed.

Lighter Seitan
    CHOOSE A LIGHT vegetable stock (or broth) that is not too darkly colored. Dilute with some water if all you have is dark stock. Crushing the garlic and celery with the side of a chef’s knife will break them up and allow the flavors out.
Makes 4 generous servings, roughly 1 pound, or about 4 cups chopped
Preparation time: 15 minutes
SEITAN
¼ cup nutritional yeast
1½ teaspoons poultry seasoning mix, store-bought or homemade ( page 52 )
1 cup plus 2 tablespoons vital wheat gluten
1 cup cold light vegetable stock, store-bought