(Crockpot) Seitan Posole

*One of my new favorites!

ONE
1 onion, chopped
6 cloves garlic, pressed
2 carrots, chopped

TWO
2 T tomato paste
2 t chili powder
1 t oregano
1/2 t coriander
1/2 t cumin

THREE
1 green bell pepper, chopped
4 oz ( 1 small can) chopped green chiles, drained
15 oz canned stewed tomatoes
28oz canned hominy, drained and rinsed (in the Mexican food section)
3 cups (or 2 15oz cans) pinto beans, drained and rinsed
8 oz seitan, chopped
2 T soy sauce
3 cups vegetable broth
salt and pepper, to taste

FOUR
1/4 cup chopped fresh cilantro

lime wedges, for serving

In a saucepan, saute the ingredients in ONE with a few tablespoons of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook, stirring constantly, until fragrant. Add a little more water if needed. Transfer to the slow cooker and add the ingredients in THREE. Cook on low for 7 hours or for 4 1/2 on high. Add the cilantro and serve over tortillas or rice, with lime wedges.

From Fresh from the Vegan Slowcooker

Crockpot Vegetable Curry

ONE
1 onion, chopped
4 cloves garlic, minced or pressed

TWO
2 T tomato paste
2 T curry powder
1 t coriander
1/4 t cayenne pepper

THREE
One bell pepper, chopped
2 small potatoes, chopped
3 cups cauliflower, cut into florets
1 1/2 cups green beans, fresh or chopped
15 oz crushed tomatoes
1 1/2 cup cooked red or black beans
2 bay leaves
salt and pepper, to taste

FOUR
1/2 cup thawed green peas

In a saucepan, saute the ingredients in ONE with a little bit of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook for a few more minutes, stirring. Transfer to the slow cooker. Add the ingredients in THREE. Cook on low for 7 hours or for 4 hours on high. Add the ingredients in FOUR.

Original in Fresh from the Vegan Slow Cooker

(Crockpot) Jambalaya

ONE
1 T water
1 onion, chopped
4 cloves garlic, pressed
*(can be prepared the night before and stored in the fridge)

TWO
1 pack seitan
1 green bell pepper, chopped
1 red, orange, or yellow bell pepper, chopped
15 oz canned tomatoes with juice
15oz cooked chickpeas (if canned, drained and rinsed)
1t or to taste, hot sauce
2 t Cajun** seasoning
1/2 t liquid smoke
 1 t red pepper flakes, or to taste
2 cups water
2 T veggie bouillon
salt and pepper, to taste

2 cups cooked rice

In a saucepan, saute the ingredients ONE, over low heat and covered, until the onions are translucent. Add more water if needed. Transfer to the slow cooker and add the ingredients in TWO. Cook on low for 8 hours or on high for 4. 30 minutes before serving, add the rice, mix well, and let it sit and absorb the flavors.

Original in The Vegan Slow Cooker

** CAJUN SEASONING
2 t salt
2 t garlic powder
2 1/2 t sweet paprika
1 t ground black pepper
1 t onion powder
1 t cayenne pepper
1 1/4 t oregano
1 1/4 t thyme
1/2 t red pepper flakes

Using a coffee grinder (wipe it well), grind all the ingredients until powdered

Low-Fat Peanut Veggie Bowl

SAUCE
1/2 cup prepared powdered peanut butter (you can find PB2 at Bloomingfoods and Kroger)

1/2 cup hot water

1/2 cup skim milk (or non-dairy)
1 T cornstarch
3 T soy sauce
1 T minced fresh ginger
1 T garlic, pressed
5 sprigs fresh basil, chopped
1/4 t cayenne

2 t sugar

Using an immersion blender or blender, mix all the ingredients. If you taste the sauce now, it  probably will not taste that great, so wait till it's cooked!

STIR-FRY

2 zucchini, sliced into half moons

2 carrots, sliced

1 onion, thinly sliced

5 crimini mushrooms, sliced

1 head broccoli, chopped

1 pack seitan (optional)

1 T water

**you can use any other vegetables you have available, fresh or frozen.

In a wok, using a tablespoon of water, cook the ingredients for the stir-fry on low, covered, until tender. Stir in the sauce and cook, over low heat, until thickened. Adjust seasonings. Serve over rice.

Adapted from allrecipes.com

Crockpot Moroccan Chickpeas with Prunes and Apricots

ONE
1 onion, chopped
6 cloves garlic, pressed

TWO
1 T tomato paste
1 T apple butter (optional)
1 1/2 t ground coriander
1/2 t ground cumin
1/4 t sweet paprika
1/4 t cinnamon
1/4 t cayenne pepper
1/2 cup vegetable broth

THREE
1 cup vegetable broth
1 pack seitan, chopped
15 oz canned chopped tomatoes
1/3 cup dried apricots (unsulfured), chopped
salt and pepper, to taste

FOUR
1/3 cup pitted prunes, chopped
1 cup frozen peas, thawed
1/4 cup chopped fresh cilantro
1 T fresh lemon juice

In a saucepan, cook the ingredients in ONE in a little bit of water, covered, over low heat. Wthen the onions are translucent,  add the ingredients in TWO and cook, stirring, until fragrant. Transfer to a slow cooker and add the ingredients in THREE. Cook on low for 6 hrs (4 on high). Stir in the ingredients in FOUR, taste and adjust seasonings. Serve over rice.

Original in Fresh from the Vegan Slow Cooker

Crockpot Kung Pao Seitan

SAUCE
4 cloves garlic, pressed
1 T fresh grated ginger
1 1/ cups water
1/4 cup low sodium soy sauce
1/4 cup seasoned rice vinegar
2 T vegetarian bouillon (low sodium)
1/4 t (or more) red pepper flakes

Combine all the ingredients and store in a container in the fridge if not using immediately.

INGREDIENTS
ONE
1 bell pepper, chopped
2 carrots, chopped
1 zucchini, chopped
5 oz mushrooms, sliced
8oz water chestnuts, drained, rinsed, and diced
1 package seitan, diced
TWO
3 T cornstarch
THREE
1 T sesame oil

THREE
Rice, to serve

In a crockpot, combine all the ingredients in TWO and the sauce. Cook on low for 7 hrs. About 30 minutes before serving, mix the cornstarch with some of the sauce until completely dissolved, and add it to the crockpot. Before serving, stir in the sesame oil. Serve over rice.

Spicy Orange Seitan Stir Fry

ONE
1 tsp peanut oil (or sesame, or olive)
1 package seitan cut into cubes

TWO
zest of 1 orange
1-2 dried chili peppers, minced (these are hot!!!)
4 large pieces or orange peel
1 large piece of fresh ginger, zested (3-4 tbsp)
5 cloves garlic, pressed or minced

THREE
4 carrots, chopped
1 head of broccoli cut into florets
1/3 cup water

FOUR
1/2 tbsp corn starch
juice of 4 oranges
3 splashes of rice vinegar
3 splashes tamari sauce

In a wok, sauté the seitan over low heat for about 4 minutes. Add the ingredients in TWO and simmer, stirring constantly, for a few minutes. Add the ingredients in THREE and cover. Cook for about 3 minutes. In a bowl, add the cornstarch and add a little bit of orange juice. Stir until you have a paste and then add the rest of the juice slowly and stirring constantly. Add the reminder of the ingredients in FOUR. Add the mixture to the wok. Cook, covered for 5 minutes. Uncover and turn up the heat. Let it boil until thickened and until some of the liquid is gone.

Serve over rice.

Original in Recipe Relay

Naked Burrito

Brown rice

ONE

1 tsp olive oil

3 garlic cloves, minced or pressed

1 sweet potato, diced

TWO

1 can black beans

a dash of cinnamon

a dash of cumin

1 package seitan

fresh cilantro, chopped, lots of it

salt, to taste

THREE

fresh fruit (pear, pinneaple, banana, or apple)

PICO DE GALLO

4 tomatoes, diced

1 onion, diced

1/4 cup fresh cilantro, chopped

2 jalapeno peppers

juice of 1 lime

salt, to taste

In a wok or saucepan, sauté the garlic and potatoes for a couple of minutes. Add a little water and simmer, covered, until the potatoes are tender. Add the ingredients in TWO and a little more water, if necessary. Once all the ingredients are heated up, add the fruit.

To make the Pico de Gallo, mix all the ingredients in a bowl and add a little water. Let it set for a few hours.

In a bowl, put a serving of brown rice, a serving of the potato/bean mixture and top with pico de gallo. Serve with your favorite salsa or salsa verde.