I put, in this order, a little onion and garlic, frozen green beans, and seitan into a large Saladmaster stock pan.
I cooked waterlessly – i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 10 minutes.
Then, I mixed in bread crumbs, nutritional yeast, and lemon pepper. I put it in my Cuisinart air fryer and “fried” (with no oil) at 350°F for 5 minutes.
In my Instant Pot cooker, I also cooked acorn squash and Japanese sweet potato (13 minutes under pressure). I served the main course, along with the squash and sweet potato, plus some tomato slices.
Ideas for the future
Labels: Air “fried”, Instant Pot, No Added Fat, Saladmaster, seitan, Sweet Potato, Waterless cooking