Slow Cooker New Orleans Po’Boy (Vegetarian Seitan)

Chef’s Note

“This recipe is practically a sacrilege from where I come, but I have some leaf-lovers in my world and I try to accommodate.  A two-fold slow cooker recipe from oregonlive.com”

READY IN:

16hrs20mins

SERVES:

4

UNITS:

US

IngredientsNutrition

  • Slow Cooked Vegetarian Beefy-Flavored Bouillon
  • 1⁄2 cupdried mushroom (assorted varieties)
  • 1 largeonion (cut into quarters)
  • 4 garlic cloves (peeled and smashed)
  • 1 cupwater
  • 1⁄4 teaspoonsoy sauce or 1⁄4 teaspoontamari soy sauce
  • Slow-Cooked Seitan
  • 1 lbseitan (two 8-ounce packages of Upton’s Naturals traditional seitan or homemade)
  • 2 minced garlic cloves
  • 2 cupswater (plus more as needed)
  • 1⁄4 cup beefy bouillon (recipe above or 2 tablespoons vegan beef-flavored bouillon such as Better Than Bouillon No Beef Base)
  • 1 teaspooncajun seasoning
  • salt and pepper
  • The Rest to Taste
  • 1 lbFrench bread, loaf
  • mayonnaise (to taste)
  • shredded lettuce (optional)
  • red onion, shaved (optional)
  • tomatoes, slices (optional)

    • Directions

  • Vegetarian Beefy-Flavored Bouillon to be made in advance:  Process the mushrooms into a powder using a food processor or spice grinder.
  • (Note:  The water for the beefy-flavored bouillon will keep the veggies from sticking to the slow-cooker, but you can spray the empty crock with oil before adding your ingredients for extra security.) To the slow cooker, add the mushroom powder, cut onion, garlic, water and soy sauce. Cook on low for 8 hours. Cool slightly.
  • Add the contents of the slow-cooker to a blender or food processor and blend until smooth.  Portion 1/4 cup for this recipe.  This can be made in advance and frozen.
  • Slow Cooker Seitan:  Cut half of the seitan into bite-sized cubes (or break pieces apart if the seitan is already cubed).   Pulse the remaining half in a food processor until you have small, ragged bits.
  • In a slow-cooker combine the chopped seitan, garlic, water, 1/4 cup beefy-bouillon, Cajun seasoning, salt and pepper to taste. Cook on low for 6 to 8 hours.
  • About 20 minutes before serving, add extra water if the mixture has become dry. Add 1 tablespoon cornstarch to the slow-cooker and mix well. Cook for 20 more minutes. This should thicken the gravy. If it is not thick enough, add the remaining 1/2 tablespoon cornstarch. Serve on French bread with mayonnaise, lettuce, tomato and onion.

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