Slow Cooker Seitan Pot Roast

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Slow Cooker Seitan Pot Roast

 

1 sweet yellow onion, peeled and coarsely chopped

1 pound baby carrots

1 pound small red-skinned potatoes, halved or quartered

Salt and freshly ground black pepper

1 cup vegetable stock

2 garlic cloves, crushed

1 teaspoon dried thyme

2 cups wheat gluten flour

1/2 teaspoon onion powder

1 1/2 cup water, or more as needed

3 tablespoons soy sauce

 

 

 

 

1. Arrange the onion, carrots, and potatoes in the bottom of a lightly oiled

slow cooker. Season the vegetables to taste with salt and pepper and add the

stock, garlic, and 1/2 teaspoon of the thyme.

 

2. In a large bowl, combine the wheat gluten flour, onion powder, the remaining

1/2 teaspoon of thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Add the water and soy sauce. Mix well, adding a little more water if the mixture

is too dry, then knead for 2 minutes until smooth. Shape the gluten to fit

inside your cooker and place on top of the vegetables. Put the lid on the slow

cooker and cook on LOW for 4 hours, or until the seitan and vegetables are

cooked.

3. To serve, remove the vegetables and seitan from the slow cooker. Cut the

seitan into slices and arrange them on a serving platter. Surround with the

vegetables and spoon the cooking liquid over all.

 

Serves 4

 

Author: Robin Robertson

Formatted by Chupa Babi: 03.26.08

 

" This is an easier version of the pot roast recipe in Fresh From the Vegetarian

Slow Cooker.

 

Whenever I know I have a busy afternoon coming up, I know I can rely on my slow

cooker to help me get dinner on the table. I love seitan any way I can get it,

but a seitan pot roast made in the slow cooker is near the top of my list. It

was an easy choice for last night’s dinner. Within minutes, I was layering

onions, potatoes, and little carrots in my slow cooker, seasoning them with

salt, pepper, thyme, garlic, and vegetable broth. I then made a quick batch of

seitan and, after shaping the seitan to fit in my cooker, I set it on top of the

vegetables, turned on the cooker, and walked away. Within an hour the house

smelled amazing and dinner was actually ready in about 4 hours, even cooking it

on low (I have several cookers — the one I used cooks very hot, even on low).

Fortunately, I had rubbed a little olive oil on the inside of the crockpot

because the seitan wanted to stick to the sides, but it came loose easily after

running a knife around

the edge.

 

Instead of a sauce, I served the cooking liquid from the crockpot which I

thickened by mashing some of the cooked veggies into it. The flavor of this

meal was absolutely amazing and so easy. My only lament is that the potatoes

and carrots don’t get that nice roasted brown crispness, but the rich

slow-cooked flavor more than makes up for it. To satisfy that crisp roasted

craving, I roasted some asparagus to serve with the roast and complete the meal.

The photo shows a spoonful of horseradish in the foreground of the platter. I

also served some applesauce on the side. What a great dinner! "

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