New and Improved Pot Roast

Ingredients


Vegetables

1 and 1/2 cups vegetable broth

2 tablespoons tamari or soy sauce

3 garlic cloves, pressed

1/4 teaspoon dried thyme 

1/4 teaspoon dried rosemary

freshly ground salt and pepper

1 and 1/2 pounds small, red-skinned potatoes

1 small yellow onion

2 cups chopped carrots

1 cup quartered cremini mushrooms

3/4 cup frozen peas


Seitan

2 cups vital wheat gluten

1/4 cup nutritional yeast flakes

1/4 cup garbanzo bean flour

1 tablespoon dried porcini or shiitake mushrooms, ground to a powder

1 tablespoon granulated onion

1 tablespoon granulated garlic

1 teaspoon fine sea salt

1/2 teaspoon coarsely ground black pepper

1 and 3/4 cups cool water

2 tablespoons olive oil

2 tablespoons tamari or soy sauce

1 tablespoon red miso

1 teaspoon liquid smoke

2 cloves garlic, pressed






This dish was inspired by a recipe by Julie Hasson in "Vegan Diner".

This is good, old-fashioned comfort food at it's new and improved best.  Savory seitan, flavorful broth and a medley of traditional vegetables bring memories of family dinners gone by. To make this meal even more nostalgic, this dish cooks for hours in a slow cooker, developing rich flavor and filling the house with the scent of home-cooking.

Quietly Vegan

Steps


For the vegetables:  Mix together the vegetable stock, tamarin, garlic, thyme, rosemary and salt and pepper.  Toss with the potatoes, onion and carrots in a mixing bowl and set aside.


For the Seitan: in a large bowl, combine the wheat gluten, nutritional yeast, chickpea flour, mushroom powder, granulated onion, granulated garlic, salt and pepper, whisking well.  In a large measuring cup, whisk together the water, olive oil, soy sauce, red miso, tamari, miso, liquid smoke and garlic.  Add the water mixture to the flour mixture.  Using your hands, mix and knead the dough until smooth and strands of gluten are formed - about 3 minutes.  


Shape the dough into a loaf and place it in the bottom of a well-oiled slow cooker.  Pour the vegetables and stock on top.  Cook on high for 3 hours.  Add the mushrooms, give a quick stir to submerge as many as possible, being careful not to disturb the seitan at the bottom of the pot, and replace the lid.  Cook for an additional 45 minutes, add the peas, replace the lid, turn the temperature to low and cook for another 15 minutes.


To serve, using a long spoon, chunk up the seitan on the bottom of the pot and stir it into the vegetable mixture on top. Another option is to remove the vegetables and broth to a bowl, remove the seitan onto a serving plate slice it, and serve with the vegetable beside and the broth poured on top.