THE NIGHT BEFORE:This spicy seitan dish gets a rich flavor from the mushrooms and rice vinegar as well as a great crunch from the water chestnuts.
FOR THE SAUCE:
3 cloves garlic, minced
1 tablespoon (8 g) grated ginger
1 1/2 cups (355 ml) water
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) seasoned rice vinegar or plain rice vinegar mixed with 1 teaspoon sweetener
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) Chickeny Bouillon (page 19)
1/4 to 1/2 teaspoon red pepper flakes or sriracha (to taste)
INGREDIENTS:
1 bell pepper, cored and diced
5 ounces (140 g) mushrooms, diced
1 can (8 ounces, or 225 g) water chestnuts, drained and diced
1 package (12 ounces, or 335 g) chicken-flavored seitan, store-bought or homemade (page 21), diced
2 to 3 tablespoons (16 to 24 g) cornstarch
2 tablespoons (30 ml) sesame oil
Steamed rice, for serving
Chopped peanuts, for serving
THE NIGHT BEFORE:
To make the sauce: Combine all the sauce ingredients and store in an airtight container in the fridge. Store the cut-up bell pepper, mushrooms, water chestnuts, and seitan in an airtight container in the fridge.
IN THE MORNING:
Combine the sauce, pepper, mushrooms, water chestnuts, and seitan in the slow cooker. Cook on low for 6 to 8 hours.
About 30 minutes before serving, turn up slow cooker to high. Make a thickener by mixing the cornstarch with some of the sauce from the slow cooker in a small cup, then add it back to the slow cooker. Right before serving, stir in the sesame oil. Serve over steamed rice, and top with the peanuts.
YIELD: 4 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 6 to 8 hours
GLUTEN-FREE*
This dish was inspired by a recipe for sweet and sour seitan on Learning Vegan’s blog. Save some money and make your Chinese takeout at home. Plus, you know exactly what went in it.
INGREDIENTS:
1 can (20 ounces, or 560 g) pineapple in juice
2 tablespoons (30 ml) low-sodium soy sauce (*use gluten-free)
2 to 3 teaspoons grated fresh ginger
1 package (8 ounces, or 225 g) smoked tofu, cubed, or 1 recipe Tea-Scented Tofu (page 24) made with Lapsang Souchong black tea
1 medium onion, cut in half and thinly sliced
2 large carrots, sliced
1 large bell pepper, thinly sliced
1 medium-size head broccoli, cut into bite-size pieces
3 tablespoons (24 g) cornstarch
3 tablespoons (45 ml) cold water
THE NIGHT BEFORE:
Open the can of pineapple and drain the juice into a small bowl. Whisk the soy sauce and ginger with the juice to make the sauce. Store the sauce, tofu, onion, and carrot in a covered bowl or container. Store the pineapple chunks, bell pepper, and broccoli in a second container. Put both containers in the fridge.
IN THE MORNING:
Combine the sauce, tofu, onion, and carrots in the slow cooker. Cook on low for 6 to 8 hours.
About 40 to 50 minutes before serving, turn up slow cooker to high and add the pineapple, pepper, and broccoli chunks. Make a thickener by mixing the cornstarch and water in a small cup, then add it to the slow cooker. Mix to combine. It will be ready when the sauce has thickened and the broccoli is tender. If the flavor has dulled too much for your taste, add an extra teaspoon of grated ginger before serving.
YIELD: 4 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 6 to 8 hours
This is one of my favorite Chinese dishes. You can make it as mild or spicy as you like it. Silken tofu has a custardlike texture and is the main focus of this dish. If you don’t like that silky texture, feel free to use soft or firm tofu instead. You can usually find black bean garlic sauce in the international food aisle of most large grocery stores.
FOR THE SAUCE:
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) rice wine or apple cider vinegar
3 tablespoons (48 g) tomato paste
1 1/2 tablespoons (24 g) black bean garlic sauce
1 to 2 teaspoons sriracha (to taste)
1/2 teaspoon red pepper flakes (optional)
3 cloves garlic, minced
2 to 3 teaspoons grated fresh ginger
1 teaspoon agave nectar
1 cup (235 ml) water
1/4 cup (60 ml) white wine
INGREDIENTS:
8 shiitake mushrooms, sliced
2 packages (12 ounces, or 336 g each) silken, soft, or firm tofu, cubed
3 tablespoons (24 g) cornstarch
1 medium-size head broccoli, cut into bite-size pieces (you can also use frozen)
1 tablespoon (15 ml) sesame oil
Steamed rice, for serving
THE NIGHT BEFORE:
To make the sauce: Combine all the sauce ingredients and store in an airtight container in the refrigerator. Store the cut-up mushrooms, tofu, and broccoli in separate airtight containers in the refrigerator.
IN THE MORNING:
Combine the sauce, mushrooms, and tofu in the slow cooker. Cook on low for 6 to 8 hours.
About 45 to 60 minutes before serving, turn up the slow cooker to high. Make a thickener by mixing the cornstarch with some of the sauce from the slow cooker in a small cup, then add it back to the slow cooker. When the sauce is thickened, add the broccoli and cook until bright green. Right before serving, stir in the sesame oil. Serve over steamed rice.
YIELD: 6 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 6 to 8 hours
If you are planning on taking leftovers for lunch the next day, steam the broccoli separately so it does not overcook when you reheat it.
TEMPEH AND VEGGIES IN SPICY PEANUT SAUCE
GLUTEN-FREE*
This is a great dish to make with veggies you already have on hand and need to use up. It’s perfect for those days before payday when you need to eat out of the pantry, too.
INGREDIENTS:
1 package (8 ounces, or 225 g) tempeh (*use plain soy tempeh to make this dish gluten-free), cubed
Steamed rice, for serving
Lime wedges, for serving
Chopped cilantro, for serving
Chopped peanuts, for serving
FOR THE SAUCE:
1 cup (260 g) peanut butter
3 cloves garlic
3 to 4 cups (705 to 940 ml) water
1 tablespoon (6 g) vegan chicken-flavored bouillon or 2 tablespoons (12 g) Chickeny Bouillon (page 19)
Juice of 1/2 lime
1/2 teaspoon salt
1/2 teaspoon coriander
1/4 to 1/2 teaspoon hot chili powder (to taste)
1/3 teaspoon cardamom
1/4 teaspoon cumin
1 package (10 ounces, 280 g) frozen broccoli, thawed (or use fresh)
1 package (10 ounces, or 280 g) frozen green beans, thawed (or use fresh)
THE NIGHT BEFORE:
Steam the tempeh in a steamer basket for 10 minutes. This takes out some of the bitterness.
To make the sauce: While the tempeh is cooking blend all the sauce ingredients in a blender or food processor. Use the larger amount of water if your slow cooker runs hot or if you will be away from home longer than 8 hours. If you are using frozen veggies put them in the fridge so they can defrost. Store the tempeh and sauce in an airtight container in the fridge.
IN THE MORNING:
Oil the crock of your slow cooker. Add the tempeh and sauce and cook on low for 6 to 8 hours.
About 40 minutes before serving, add the broccoli and green beans and turn up the slow cooker to high. Add more water if needed, or if the sauce is too thin prop the lid up on the handle of a wooden spoon. It’s ready when the veggies are perfectly cooked. Serve over rice, squeeze a lime wedge over, and top with the cilantro and peanuts.
YIELD: 6 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 6 to 8 hours
TEMPEH BRAISED WITH FIGS AND PORT WINE
GLUTEN-FREE*
Looking for a sophisticated dish? Well, look no further. This recipe combines the complex flavor of port wine with fresh figs and nutty tempeh. Serve over mashed potatoes with roasted asparagus for a meal that will wow the toughest critic.
INGREDIENTS:
2 tablespoons (30 ml) olive oil
1 small onion, minced
2 cloves garlic, minced
1 package (8 ounces, or 225 g) tempeh (*use plain soy tempeh to make this dish gluten-free), cubed
8 fresh figs, each cut into 6 wedges
1/2 cup (120 ml) water
1 cup (235 ml) port wine
1 tablespoon (15 ml) balsamic vinegar
1 tablespoon (6 g) vegan chicken-flavored bouillon or 2 tablespoons (12 g) Chickeny Bouillon (page 19)
1 sprig fresh rosemary
1 sprig fresh thyme
Salt and pepper, to taste
THE NIGHT BEFORE:
Heat the oil in a skillet over medium heat and sauté the onion until translucent, 3 to 5 minutes. Add the garlic and sauté for 1 minute longer. Combine in an airtight container with the cut-up tempeh and figs and store in the fridge.
IN THE MORNING:
Combine all the ingredients in the slow cooker. Cook on low for 6 to 8 hours.
YIELD: 4 servings
TOTAL PREP TIME: 10 minutes
TOTAL COOKING TIME: 6 to 8 hours
SOY-FREE
This is a nice way to dress up chicken-flavored meat substitutes, and it works well for a causal dinner on the deck or a cozy dinner party.
INGREDIENTS:
2 tablespoons (30 ml) olive oil
1 small onion, chopped
2 cloves garlic, minced
1 package (8 ounces, or 225 g) sliced mushrooms
1 package (10 1/2 ounces, or 300 g) chicken-flavored seitan, store-bought or homemade (page 21), diced
1 can (14 1/2 ounces, or 406 g) diced tomatoes or 1 1/2 cups (340 g) Preserve-the-Harvest Diced Tomatoes (page 25)
1/2 cup (120 ml) white wine or water
1 1/2 tablespoons (9 g) vegan chicken-flavored bouillon or 3 tablespoons (18 g) Chickeny Bouillon (page 19)
1 tablespoon (16 g) tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 sprig fresh rosemary or 1/2 teaspoon dried leaves or ground
Salt and pepper, to taste
Cooked pasta, for serving
1 teaspoon chopped fresh basil, for serving
THE NIGHT BEFORE:
Heat the oil in a skillet over medium heat and sauté the onion until translucent, 3 to 5 minutes. Add the garlic and mushrooms and sauté until the mushrooms give off their water and begin to brown, about 10 minutes. Store the sautéed mixture in an airtight container in the refrigerator.
IN THE MORNING:
Oil the crock of your slow cooker. Combine the sautéed vegetables, chicken seitan, tomatoes, wine, bouillon, tomato paste, dried basil, oregano, rosemary, and salt and pepper in the slow cooker. Cook on low for 6 to 8 hours. Taste and adjust the seasonings. Serve over cooked pasta and top with the fresh basil for an extra burst of flavor.
YIELD: 4 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 6 to 8 hours
Serve it by itself with a side salad and some steamed veggies and you have a perfect light summer meal.
Here’s a perfect combo of salty olives and red wine in a light tomato sauce that smothers the seitan.
INGREDIENTS:
1 stalk celery, minced
10 ounces (2,830 g) cherry tomatoes, cut in half, or 1 can (14 1/2 ounces, or 406 g) diced tomatoes
4 to 6 chicken-flavored seitan breasts, store-bought or homemade (page 21)
1 cup (100 g) pitted and sliced olives mix
1 cup (235 ml) red wine
1/2 cup (120 ml) water
1 tablespoon (16 g) tomato paste
2 cloves garlic, minced
2 sprigs rosemary
Salt and pepper, to taste
THE NIGHT BEFORE:
Store the cut-up celery and tomatoes in a large airtight container in the refrigerator.
IN THE MORNING:
Oil the crock of your slow cooker. Combine all the ingredients in the slow cooker. Cook on low for 6 to 8 hours. Remove and discard the rosemary sprigs. Taste and adjust the seasonings.
YIELD: 4 to 6 servings
TOTAL PREP TIME: 10 minutes
TOTAL COOKING TIME: 6 to 8 hours
It’s good anytime of the year, with fresh tomatoes in the summer and canned tomatoes in the winter.
SOY-FREE
This is a heartwarming meal perfect for the end of a long workday. Add a salad, green beans, or steamed broccoli to make a traditional square meal.
FOR THE FAUX STEAK AND COATING:
2 tablespoons (30 ml) olive oil
1/2 cup (60 g) flour
1/2 teaspoon garlic powder
1/2 teaspoon marjoram
1/2 teaspoon basil
1/4 teaspoon celery seed
1/4 teaspoon pepper
Salt, to taste
4 steak-shaped pieces beef seitan, store-bought or homemade (page 22, chunks can be used in a pinch)
FOR THE COOKING BROTH AND GRAVY:
1 cup (235 ml) water (or broth from homemade seitan)
1 1/2 tablespoons (9 g) vegan chicken-flavored bouillon or 3 tablespoons (18 g) Chickeny Bouillon (page 19) (if using water)
1 cup (235 ml) nondairy milk
3 to 5 tablespoons (24 to 40 g) flour
FOR THE POTATOES:
4 large baking potatoes, washed (leave peel on if desired)
1/2 cup (120 ml) nondairy milk
2 to 4 tablespoons (28 to 56 g) nondairy butter (to taste)
Salt and pepper, to taste
THE NIGHT BEFORE:
To make the steak and coating: Heat the olive oil in a skillet over medium heat. Combine the flour, garlic powder, marjoram, basil, celery seed, pepper, and salt in a bowl. If the seitan steaks are not wet from being stored in the cooking broth, dip them into water to wet. Dredge the wet seitan in the dry mixture and coat the steaks. Add to the skillet and brown them a bit on both sides; there is no need to cook through. Remove and store in the fridge.
IN THE MORNING:
To make the cooking broth: Oil the crock of your slow cooker. Combine the water and bouillon. Place the seitan on top, trying to keep at least the bottom of the seitan in the broth. The flour coating will help the liquid thicken up during the cooking process. Loosely place a piece of parchment paper or aluminum foil over the top and place the potatoes on top. Cook on low for 6 to 8 hours.
About 20 minutes before serving, transfer the potatoes to a large bowl. Remove the steaks and transfer to a plate, then add the milk to the gravy and stir to combine. Return the steaks to the slow cooker. Check to see if the broth has thickened into a nice gravy. If the sauce is too thick, add more broth or water. If not, remove the seitan and blend 3 tablespoons (24 g) flour into the gravy. If it is still too thin, add the remaining 2 tablespoons (16 g) flour. Return the seitan to the slow cooker, and turn up to high.
To make the potatoes: Mash the potatoes in a bowl with the milk, butter, salt, and pepper. Keep warm over low heat, covered, while the steaks finish off in the slow cooker.
Place steak over mashed potatoes and top with gravy.
YIELD: 4 servings
TOTAL PREP TIME: 20 minutes
TOTAL COOKING TIME: 6 to 8 hours
CHICK’N NORMANDY WITH APPLES AND BRANDY SAUCE
SOY-FREE
This is another hearty recipe that’s perfect for fall. Serve over mashed potatoes or steamed rice with Southern-Style Green Beans (page 142).
INGREDIENTS:
2 tablespoons (30 ml) olive oil
1 small onion, chopped
2 cloves garlic, minced
2 medium-size apples, peeled, cored, and sliced
1 3/4 cups (410 ml) apple juice or apple cider
1/4 cup (60 ml) brandy
1 1/2 tablespoons (9 g) vegan chicken-flavored bouillon or 3 tablespoons (18 g) Chickeny Bouillon (page 19)
1 teaspoon dried basil
1 teaspoon dried thyme
Salt and pepper, to taste
4 to 6 chicken-flavored seitan breasts, store-bought or homemade (page 21)
2 to 3 tablespoons (16 to 24 g) flour
THE NIGHT BEFORE:
Heat the oil in a skillet over medium heat and sauté the onion until translucent, 3 to 5 minutes. Add the garlic and sauté for 2 minutes longer. Store in an airtight container in the fridge.
IN THE MORNING:
Oil the crock of your slow cooker. Combine the sautéed onion, apples, apple juice, brandy, bouillon, basil, thyme, and salt and pepper in the slow cooker. Add the chick’n seitan and push down to submerge the chicken in the liquid as much as possible. Cook on low for 6 to 8 hours.
About 30 minutes before serving, remove the chick’n and set aside on a plate. Taste the sauce and adjust the seasonings. Whisk in the flour, return the chick’n to the cooker, and turn up the slow cooker to high. Cook until the sauce is thickened. If you have an older slow cooker you may need to prop up the lid with a wooden spoon to let moisture escape.
YIELD: 4 to 6 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 6 to 8 hours
SOY-FREE* GLUTEN-FREE**
This is an earthy-tasting meal that’s good enough for company. It does have more prep than most recipes, so if you are in a hurry you might want to pick another dish. Just be sure to come back and try it later! The Marsala wine creates a rich sauce that’s flavored with mushrooms and garlic. It’s a great date night dinner. Serve over cooked rice or pasta with your favorite steamed veggies and a salad for a complete meal.
INGREDIENTS:
2 tablespoons (30 ml) olive oil
1/2 onion, minced
2 cloves garlic, minced
8 ounces (225 g) sliced mushrooms
1/2 cup (60 g) flour, plus 1 tablespoon (8 g) extra, as needed
Salt and pepper, to taste
4 chicken-flavored *seitan breasts, store-bought or homemade (page 21), or thick slices pressed **tofu
1 tablespoon (6 g) vegan chicken-flavored bouillon or 2 tablespoons (12 g) Chickeny Bouillon (page 19)
1 cup (235 ml) water
1 cup (235 ml) Marsala wine
Cooked rice or pasta, for serving
THE NIGHT BEFORE:
Heat the oil in a skillet over medium heat and sauté the onion until translucent, 3 to 5 minutes. Add the garlic and mushrooms and sauté until the mushrooms give off their water and begin to brown, about 10 minutes. Store in an airtight container in the fridge. In a small bowl, combine the 1/2 cup (60 g) flour, salt, and pepper. If the seitan is not wet, wet it with some water. Then dredge the seitan in the flour mixture, turning to coat. Preheat a nonstick pan over medium heat, add the seitan, and cook on both sides to color slightly, 5 to 10 minutes. Store in an airtight container in the fridge.
IN THE MORNING:
Oil the crock of your slow cooker. Add the sautéed onion, garlic, and mushrooms to the slow cooker. Mix the bouillon into the water and add to the crock with the wine. Layer the seitan on top. It’s best if at least the bottom of the seitan pieces are in the broth. The flour coating will help the liquid thicken up during the cooking process. Cook on low for 6 to 8 hours.
About 30 minutes before serving, check to see if the broth has thickened into a nice gravy. If the sauce is too thick, add more broth or water. If it is too thin, remove the seitan to a plate and stir the remaining 1 tablespoon (8 g) flour into the gravy, and return the seitan to the slow cooker. Turn up the slow cooker to high and cook about 30 minutes longer. Taste and adjust the seasonings.
YIELD: 4 servings
TOTAL PREP TIME: 30 minutes
TOTAL COOKING TIME: 6 to 8 hours
