Day 295.
I’m so excited to try the slow cooker seitan from Kathy Hester’s book The Vegan Slow Cooker. The book is definitely a worthwhile investment for vegan mommy. It’s chock full of great recipes that you can start and walk away and play with your kids.
The recipe is a little different from the usual seitan recipe I’m used to because it’s intended to be used in slow cooker recipes. The seitan is a little wetter than the standard seitan and I think it will really soak up the flavors well.
‘Lamb’ Curry
Adapted from Slow Cooker Lamb Curry.
Ingredients
8 ounces seitan, cubed (like this) or 4 cups diced portabella mushrooms (or cubed lamb)
2 cups Easy Slow Cooker Vegetable Broth
1 onion, chopped
4 ounces mushrooms, sliced thin
2 tablespoons curry (like this)
2 cloves garlic, minced
2 tablespoons coconut oil
2 tablespoons olive oil
1 tablespoon garam masala (like this)
1 teaspoon ginger
1 teaspoon salt
1 tablespoon oregano
2 large baking potatoes, cubed
6 ounces tomato paste
1 cup coconut milk (I love buying them in bulk!)
1 bunch cilantro, chopped
Brown rice, cooked (for serving)
Slow Cooker Method
Place all ingredients, except cilantro and coconut milk in the slow cooker and cook on low for 5 to 7 hours.
Stir in coconut milk and serve over rice, topped with cilantro.
Instant Pot Method
Place all ingredients, except cilantro and coconut milk in the instant pot and cook on high pressure for 15 minutes.
Allow pressure to release naturally
Stir in coconut milk and serve over rice, topped with cilantro.
The Results
Oh my goodness the slow cooker seitan turned out perfectly in this dish. The meal is one of those curry dishes that is like a rich hearty sauce filled with delicious bits of veggies. The tomato taste is pretty dominant and I think, in the future, I’d increase the curry powder a bit.
Note: I received no compensation for this post; however, I did receive a free promotional copy of The Vegan Slow Cooker.
Slow Cooker Lamb Curry
Vegan and gluten-free options with either seitan or mushrooms for slow cooker 'lamb' curry
Ingredients
- 8 ounces seitan, cubed (like this) or 4 cups diced portabella mushrooms
- 2 cups Easy Slow Cooker Vegetable Broth
- 1 onion, chopped
- 4 ounces mushrooms, sliced thin
- 2 tablespoons curry (like this)
- 2 cloves garlic, minced
- 2 tablespoons coconut oil
- 2 tablespoons olive oil
- 1 tablespoon garam masala (like this)
- 1 teaspoon ginger
- 1 teaspoon salt
- 1 tablespoon oregano
- 2 large baking potatoes, cubed
- 6 ounces tomato paste
- 1 cup coconut milk (I love buying them in bulk!)
- 1 bunch cilantro, chopped
- Brown rice, cooked (for serving)
Instructions
- Slow Cooker Method
- Place all ingredients, except cilantro and coconut milk in the slow cooker and cook on low for 5 to 7 hours.
- Stir in coconut milk and serve over rice, topped with cilantro.
- Instant Pot Method
- Place all ingredients, except cilantro and coconut milk in the instant pot and cook on high pressure for 15 minutes.
- Allow pressure to release naturally
- Stir in coconut milk and serve over rice, topped with cilantro.
