Crock-Pot Seitan Stew

We had been hoping for a rainy day like this because the girls have been waiting (not so patiently) to try-out their new umbrellas. I had forgotten how fun it is to play in the rain and not get wet! Weather like this makes me hanker for certain food. Comfort food -- warm & hearty. Food that fills up the house with a savory aroma. Combine the rainy day atmosphere with this awesome post that I saw recently at The House of Simon, and I was destined to make stew. I followed Carrie's step-by-step photos adding my own flavor.

Layered in the crock --
1. Red Potatoes, cleaned & quartered
2. Carrots, scrubbed & diced
3. Sauteed in soybean margarine: Elephant Garlic, Sweet Onion, Serrano Peppers, Shallot, Chili Powder, Sage, & Thyme
4. Sauteed in Soybean Margarine: Seitan in Mr. Yoshida's marinade
5. Water to cover Veggies, Tamari, Pepper
6. High for 6 Hours
7. Throw in a handful of fresh Green Beans
8. 3 Tbsp. Arrowroot Powder + warm both to thicken. Cover & cook another 20 minutes.

Mmmm-Good, we ate ours with a crusty, sourdough baguette from La Brea Bakery. Art says this is the best vegetable stock to come from the kitchen. I've decided that next time I won't put the seitan in the slow cooker -- I'll just brown it and serve on top of the stew at the end.

This really reminded us of stew we used to eat pre-vegetarian 16 years ago. Except this is the guiltless vegan version, and every bit as tasty. Removing meat from the bowl is proven to help prevent cancer, beat heart disease, lower blood pressure, prevent & reverse diabetes, gall stones, kidney stones, osteoporosis, & asthma (article). It's also good for the environment. Methane is responsible for nearly as much global warming as all other non-CO2 greenhouse gases put together. The number one source of methane worldwide is animal agriculture, producing more than 100 million tons of methane a year. (article) Going meatless is good for your health, the environment, and the cow. So Dig in!