365 grateful: Day 59

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Brilliant sunshine, tasty vegan kung pao tofu from the slow cooker, and season 3 of Game of Thrones before work.

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3 thoughts on “365 grateful: Day 59

    • It’s from The Vegan Slow Cooker cookbook. Recipe as follows, plus I add peas and broccoli about 30 minutes before serving.
      Sauce:
      3 cloves garlic, minced
      1 tablespoon grated ginger
      ½ cups water
      ¼ cup soy sauce
      ¼ seasoned rice vinegar
      2 tablespoons vegan chicken-flavored bouillon
      ½ teaspoon red pepper flakes

      Other ingredients:
      1 bell pepper, diced
      5 ounces mushrooms, diced
      1 can water chestnuts, drained & diced
      12 ounces or so of chicken-flavored seitan (I used tofu this time, but have done seitan in the past)
      2-3 tablespoons cornstarch
      2 tablespoons sesame oil
      Steamed rice, for serving
      Chopped peanuts, for serving

      The night before: Combine all sauce ingredients and store in an airtight container in the fridge. Prepare the bell pepper, mushrooms, water chestnuts, and seitan, and store in an airtight container in the fridge.

      In the morning: Combine the sauce, pepper, mushrooms, water chestnuts, and seitan in the slow cooker. Cook on low for 6-8 hours.

      About 30 minutes before serving: Turn up slow cooker to high. Make a thickener by mixing the cornstarch with some of the sauce from the slow cooker in a small cup, then add it back into the slow cooker and stir.

      Right before serving: Mix in the sesame oil. Serve over steamed rice, and top with peanuts.

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