I’ve been posting VeganMoFo pins on Pinerest, and there are a handful of others doing the same! Check out http://pinterest.com/brontosaurkelly/veganmofo/ to follow along!
Seitan Pot Roast – Serves 2
1/2 recipe Cracked Coriander Seed & Chai Tea-Rubbed Vegan Steak (by Jenn Shagrin, from The Vegan Girl’s Guide to Life by Melisser Elliot) — or, your favourite seitan recipe. Enough for 2 people.
1/2 large sweet potato
1/2 very large parsnip
3 garlic cloves, cut in thirds
1/2C no beef broth
Add all ingredients to 2qt crock pot. Cook on low 4-6 hours, or until seitan is cooked and veggies are tender.
Homemade vegetable broth is just about the easiest thing in the world to make. Especially if you have a slow-cooker. You can leave out any veggies you hate (celery, for me!), and add lots of those you love.
Save potato skins, carrot skins, pepper tops, ends of green onions, or any other veggie bits you cut up and aren’t going to use. I also use cleaning out my veggie drawer as an excuse to make broth – any vegetables that are going bad or are past their prime. I like to throw in some thyme, bay leaves, and any fresh herbs I have on hand.
Fill your 6qt crock pot to the top with vegetables. Then fill it with water. Cook on low all day long (or overnight). Store in canning jars in the fridge or the freezer.