6-oz. box Seitan Quick Mix
1/2 tsp. onion powder
1/2 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. black pepper
1/2 cup water, or more as needed
3 Tbsp. tamari or other soy sauce
1 Tbsp. olive oil
2 small sweet yellow onions, halved or quartered
1 lb. baby carrots
1 lb. small new potatoes, halved or quartered
Salt and pepper, to taste
1 1/2 cups vegetable stock
1/4 cup dry red wine
2 garlic cloves, crushed
1 tsp. thyme
• In a large bowl, combine the seitan mix, onion powder, thyme, salt, and pepper. Add the water and 2 Tbsp. of the tamari. Mix well, adding more water if too dry, then knead until smooth, about 3 minutes. Place in a 5 1/2- to 6-quart slow cooker.
• In a large skillet, heat the oil over medium-high heat. Add the onions, carrots, and potatoes and brown quickly. Season with the salt and pepper, then transfer to the slow cooker. Add the stock, wine, remaining 1 Tbsp. of tamari, garlic, and thyme. Cover and cook on low for 8 hours.
• Remove the vegetables and seitan from the slow cooker. Slice the seitan and arrange on a serving platter. Surround with the vegetables and spoon the cooking liquid or gravy over all.
Makes 4 servings
From Robin Robertson’s Fresh From the Vegetarian Slow Cooker