Meatless Monday – Gluten-free, Dairy-free Vegan Butter Chick’n

I am really liking meals in the slow cooker right now.  Especially post holidays.  There’s nothing quite like throwing a bunch of things in a pot and not having to worry about them until dinner time.  I found this recipe in “The Vegan Slow Cooker” by Kathy Hester.  It’s a great cookbook, I’d definitely recommend it to everyone.

Makes 6 servings

2 tablespoons olive oil
1 large onion minced
4 cloves garlic minced
2 tablespoons grated ginger (or 1 1/2 tsp ground ginger)
1 28oz can diced tomatoes or 3 cups fresh chopped  
2 tablespoons garam masala  
1 1/2 teaspoons cumin  
1/8 teaspoon tumeric  
salt, to taste  
1/4 cup water  
1 package tofu, drained and cubed  
3 tablespoons vegan butter or margarine  
1/4 cup non-dairy milk  
Brown basmati rice for serving
Optional: Chopped fresh cilantro for serving

The night before: Heat the oil in a skillet over medium heat and saute the onion until translucent, 3-5 minutes. Add the garlic and saute for 2 minutes longer.  Store the sauteed onion and the grated ginger together in an airtight container in the refridgeratore.

In the Morning: Combine the sauteed onion, ginger, garlic, tomatoes, garam masala, cumin, tumeric, salt, water, and tofu in the slow cooker.  Cook on low for 6 to 8 hours.

Just before serving: add the non-dairy milk and vegan butter or margarine and stir to combine and melt the butter.  Taste and adjust the seasonings.  Serve over rice.



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