Seitan Pot-au-Feu

Name: Seitan Pot-au-Feu
Cook time: 6 h
Total time: 6 h
Yield: Serves 4
Cuisine: French
Ingredients: Coarse-ground brown mustard, horseradish, and cornichons, for serving; 4 cups vegetable broth; Coarse-ground brown mustard, horseradish, and cornichons, for serving; Coarse-ground brown mustard, horseradish, and cornichons, for serving; 1 small savoy cabbage, cut into wedges (about 1 pound); 1 celery rib, halved lengthwise and cut into 2-inch pieces; 3 or 4 small white potatoes, scrubbed and halved or quartered; 2 leeks, white parts only, trimmed and cut into 2-inch pieces, or 1 medium-size yellow onion, diced; 2 medium-size carrots, peeled and cut into sticks about ¼ inch thick by 2 inches long; 1 or 2 medium-size parsnips, peeled and cut into sticks about ¼ inch thick by 2 inches long; 2 tablespoons soy sauce; 1¼ cups water, plus more if needed; 1 teaspoon salt; ¼ teaspoon pepper; 1 teaspoon dried thyme; 2 tablespoons chopped fresh flat-leaf parsley; 1 bouquet garni (see Note); ½ cup dry white wine; 1 celery rib, halved lengthwise and cut into 2-inch pieces; 4 garlic cloves, crushed; 1 teaspoon olive oil; freshly ground black pepper; ¼ teaspoon salt; ½ teaspoon onion powder; 3 tablespoons nutritional yeast; ¼ cup chickpea flour; 1¼ cups vital wheat gluten, plus more if needed

Preparation info

Serves
4

Difficulty
Easy
Ready in
6 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

This version of the rustic French “pot on fire” classic combines a variety of vegetables slow-simmered in broth with chunks of seitan cooked alongside and broth for extra flavor. A large slow cooker is best for this recipe. To make it in a smaller slow cooker, cut the ingredient volume by about half. Serve with cornichons and horseradish or mustard on the side and crusty French bread. To make this soy-free, omit the soy sauce and use a soy-free sauce (purchased or

Ingredients

Europe
France
Main course
Vegan
Mediterranean

Ingredients

Method