Hi Alicia and Kind Ones!!! Still with you, just quiet - LOL..can ya believe it's gonna be TWO years for me here in Oct?
So here's my question, and I know it's reaaaally basic, but bear with me - how do tempeh and seitan hold up in slow-cooker recipes? I'm not so worried about tempeh, 'cause you see that all the time in chilis and such - but how 'bout seitan. there are lots of slow-cooker chicken dishes from the past that I'd LOVE to veganize, for example.
Thanks so much, Michelle - good question! Lemme think, maybe like a "chix" and dumplings, cacciatore, gumbo (mmm, can you just imagine...with Field Roast sausage and all that??), "white" chili - so many possibilities, I was thinking generally! I would say sure, Gardein would be right up there - and other time maybe just plain ol' seitan like Westsoy or Lightlife...heck now there are supposedly even mixes - or I could make my own... Would something like Gardein hold up to all the simmering in liquid and all that - does that help you at all? :)
Join the Discussion!
Login or create an account on The Kind Life today and you'll be able to leave comments, share photos and videos with friends, and participate in community events!