SLOW COOKER SEITAN ROAST
SERVES 4 PORTIONS
1 uncooked seitan round, from Seitan Two Ways
2 cups (475 ml) water
2 cups (475 ml) vegan beef broth or vegetable broth
2 tbsp. (30 ml) tamari
1 cup (80 g) shiitake mushrooms
1 cup (150 g) large chop carrots, peeled
1 cup (140 g) large chop yellow onion
1 cup (170 g) fingerling potatoes
4 sprigs fresh thyme
2 sprigs fresh rosemary
NUTRITIONAL VALUES
Calories: 129kcal
Fat: 1.5g (0.5g S.Fat)
Carbs: 18.5g
Protein: 10.6g
Sugar: 5.6g
Sodium: 1048mg
METHOD
Wrap the seitan round in cheesecloth and tie the ends together with cooking twine. Place the seitan in the centre of a 4-quart (3.8 L) slow cooker, then pour in the water, broth, and tamari. Tuck the herbs into the vegetables as you go around the seitan.
Cook for 4 to 6 hours on low, covered, until the seitan is firm, and the vegetables are tender. When the seitan is done, unwrap it and slice it to serve. Distribute the slices and vegetables among four plates.
Cook for 4 to 6 hours on low, covered, until the seitan is firm, and the vegetables are tender. When the seitan is done, unwrap it and slice it to serve. Distribute the slices and vegetables among four plates.
RECIPE NOTES
This recipe is ideal for bulk cooking because it can be doubled and used in a larger slow cooker to achieve the same results. This is especially useful during the holidays!
If you like your seitan browned, place the roast and vegetables in an oven-safe dish once it has finished slow cooking. Before serving, roast it for 15 minutes at 375°F (190°C or gas mark 5).
If you like your seitan browned, place the roast and vegetables in an oven-safe dish once it has finished slow cooking. Before serving, roast it for 15 minutes at 375°F (190°C or gas mark 5).
