Vegan Corned Seitan With Cabbage And Chili With Dumplings On The Cheap
The past few weeks, I’ve been sharing a few budget-friendly meals from Vegan on the Cheap I’ve relied on to soften the grocery bill shock, so I figured why not keep it up? This week I made two from the cookbook’s slow cooker section, the perfect type of recipe for morning people. If you’re one of those people who wakes up way too perky and fades throughout the day (I work the opposite way), slow cooker recipes are perfect for you! You don’t feel too slow and burnt out yet, because it’s like 8am!
The first one has quite a long title- Smoky Red Bean Chili with Chipotle-Cornbread Dumplings (page 206). This recipe is super spicy, so if you want to make it but can’t handle the heat, you will want to cut back the chiles en adobo. While the chili cooks all day, the spicy cornbread dumplings are to be mixed and dropped in just 30 minutes before serving, so if you need a recipe to be ready the second you walk in the door, without touching a single mixing bowl, make this one a different day. I loved this recipe; it is so filling, very easy-to-prepare, and perfect for a chilly chili day!
Next is one to come back to in March! I made Vegan on the Cheap‘s Vegan Corned Seitan and Cabbage (page 214) because the husband loves a good vegan Reuben. And since corned seitan is a staple in the Reuben… well, I think you can follow my train of thought there. We managed to finish it off without getting to try making any sandwiches, but I bet they would have been tasty! I loved the slow cooked cabbage and potatoes, and the corned seitan was just full of flavor. I don’t see any reason to wait for the holiday, but if you’re here because it’s March and you’re on the hunt for a great vegan corned seitan recipe, Happy Saint Patrick’s Day!