corned seitan and cabbageSubmitted by: SARAH.BODELL
Introductionfrom vegan onthe cheap from vegan onthe cheap
Number of Servings: 4
1/2 sweet yellow onion, coarsely chopped
1 garlic cloves, crushed
1 large carrot, cut into 1/4-inch slices or 1/2 cup baby carrots, halved lengthwise
1/2 large head cabbage, sliced, reserving 2 large leaves
Salt and freshly ground black pepper
1 cups vital wheat gluten
1/2 teaspoon onion powder
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
3/4 cup water, or more as needed
1.5tablespoons soy sauce
1.5 tablespoons plus 1 teaspoon coarse brown mustard
1/2 teaspoon apple cider vinegar
1/2 tablespoons light brown sugar
1 teaspoons pickling spices
1/2 pound Yukon Gold or small red potatoes, halved or cut into chunks if large
1/2 cup vegetable broth
1. Lightly oil the insert of a large oval slow cooker or spray it with cooking spray. Arrange the onion, garlic, carrots, and sliced cabbage in the bottom of the slow cooker. Season with salt and pepper, to taste.
2. In a large bowl, combine the vital wheat gluten, onion powder, coriander, allspice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Add the water, soy sauce, 1 teaspoon of the mustard, and vinegar. Mix well, adding a little more water if the mixture is too dry, then knead for 2 minutes until smooth. Shape the seitan to fit inside your cooker.
3. In a small bowl, combine the remaining 3 tablespoons mustard and the sugar until well blended, then spread evenly on top of the seitan. Sprinkle the pickling spices on top, pressing them with your hand to imbed them in the mustard mixture.
4. Carefully place the seitan in the cooker on top of the two reserved cabbage leaves. Arrange the potatoes around the seitan. Pour the broth over the potatoes and season them with salt and pepper. Put the lid on the slow cooker and cook on Low until the seitan and vegetables are cooked, 7 to 8 hours.
5. To serve, remove the vegetables and seitan from the slow cooker. Cut the seitan into slices and arrange them on a serving platter. Surround with the vegetables and spoon the cooking liquid over all. Serve hot.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SARAH.BODELL.