Ingredients
Wet
- 2.5 cup vegetable broth (low-sodium)
- 2 Tbsp tamari or soy sauce
- 1 Tbsp vegan Worcestershire sauce
- 1 tsp Dijon mustard
- 1 Tbsp olive oil
Dry
- 2.5 Tbsp cornstarch (whisked with 3 tbsp cold water for slurry)
- 1 tsp dried thyme
- 0.5 tsp dried rosemary (crushed)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 Tbsp nutritional yeast
- 0.5 tsp black pepper (freshly cracked)
- 0.75 tsp salt (adjust to taste)
Other
- 16 oz seitan (cut into bite-sized chunks)
- 16 oz Normandy vegetable blend (frozen or fresh mix of broccoli, cauliflower, sliced carrots, and yellow squash)
- 12 oz vegan egg-style ribbon noodles (such as egg-free broad ribbon or yolk-free pasta)
- 2 Tbsp fresh flat-leaf parsley (finely chopped, for garnish)
Method
- 1. In a medium bowl, whisk together the vegetable broth, tamari, vegan Worcestershire sauce, Dijon mustard, olive oil, garlic powder, onion powder, dried thyme, dried rosemary, nutritional yeast, salt, and black pepper.
- 2. Place the cubed seitan into the basin of a 4-to-6 quart slow cooker. Pour the seasoned broth mixture evenly over the seitan.
- 3. Cover and cook on LOW for 3 hours (or on HIGH for 1.5 hours) to allow the seitan to absorb the savory herbal flavors.
- 4. Uncover and add the Normandy vegetable blend. In a small cup, dissolve the cornstarch in 3 tablespoons of cold water to form a slurry, then stir it into the slow cooker broth. Re-cover and cook on LOW for an additional 45 to 60 minutes until the vegetables are tender-crisp and the sauce is glossy and thickened.
- 5. While the slow cooker finishes, bring a large pot of salted water to a boil. Cook the vegan egg-style ribbon noodles according to package instructions until al dente, then drain.
- 6. Portion the warm noodles into shallow bowls. Ladle the slow-cooked seitan and Normandy vegetables along with plenty of savory gravy over top. Garnish with chopped fresh parsley before serving.
Chef's notes
Adding the Normandy vegetables during the final hour prevents the broccoli and cauliflower florets from becoming mushy. If using homemade seitan, ensure it is thoroughly browned in a pan beforehand for extra texture and depth of flavor.