Filed under: budgeting, food, learning, vegan eating | Tags: food, vegan eating
I was thumbing through Robin Robertson’s Vegan on The Cheap, and her Seitan Pot Roast caught my eye. I’ve made seitan by the ‘boiling on the stove’ method before, and I found it a bit fussy. I have also made oven baked and steamed seitan sausages, but they have a very dense texture, and are less chewy than ‘classic’ seitan. The seeming ease of a slow cooker ‘roast’ intriqued me. However…
I am a fan of seitan, but the omnivorous MrB is more ambivalent. Still, we had all the ingredients, so I thought I’d give it a try (there’s a slightly less ‘on the cheap’ variation of the recipe here).
The dish only took 10 minutes to put together. I made a few substitutions – fresh thyme from our garden instead of dried, sweet potato rather than carrots, crushed fresh garlic instead of garlic powder, flaked chillis instead of pepper, and a tablespoon of barbeque sauce instead of ketchup. I have a smaller slow cooker, so I used a quarter cup less vital wheat gluten flour than recommended, and fewer veggies than the large cooker version.
I also cooked it for the recommended 8 hours, but could have gotten away with 6 or 7, I think – my slow cooker is pretty warm, even on ‘low’.
The veggies were a bit mushy at the end, but I solved that by tipping them into a bowl and mashing them with a little soy milk instead of presenting them whole. I also tipped the cooking juices and beautifully soft and caramelised onion slices into a pan, added a little red wine, reduced them a touch, and served them as a gravy over the seitan slices. Even with the extra steps at the end (including throwing together a salad), the whole process was very easy, and it’s definitely a dish I’ll cook again.
MrB approved (though he will probably never request seitan, he is willing to eat this dish again), and even though we ate all the veggies, there was plenty of leftover seitan for my lunch the following day, and even more for the freezer.
The verdict – this was a tasty, simple, high protein ‘meat and potatoes vegan’ winter dinner with a short prep time. Robertson estimates the ‘on the cheap’ version is about a dollar a serve, & I think our dinner would have come in under $2 (especially as I used our home grown herbs and lettuce). I declare the experiment a success, and I’ll certainly cook it again.
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