I created this with the beefy broth from Beefy Seitan Stew (The (Almost) No-Fat Cookbook by Bryanna Clark Grogan, using Reggae Reggae sauce instead of ketchup) and using rehydrated gluten pieces, button mushrooms, carrots, chickpeas and leeks. This was put in a slow cooker for about 5 and a half hours on low, then 40 mins on high. I truly loved it :) Best served with quinoa!
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