Slow Cooker Seitan Pot Roast

[Guest guest]

One of my favorite recipes from

Gypsy

 

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

 Robin Robertson  From The Vegetarian Slow Cooker

 

 

 

 

 

 

[Guest guest]

I finally got around to making this one last night and I had to write to THANK

YOU for posting this.  I have three girls and the younger two (ages 2 and 6)

ATE!  Holy cow!  The 6 y.o. did start with her ritual 'eww, that looks gross',

but then they both ate everything on there plates and more!  It's been a

loooong time...

 

Jill

 

--- On Sat, 1/16/10, Gypsy G <bohemian_river wrote:

 

 

Gypsy G <bohemian_river

Slow Cooker Seitan Pot Roast

 

Saturday, January 16, 2010, 8:24 PM

 

 

 

 

 

 

One of my favorite recipes from

Gypsy

 

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

 Robin Robertson  From The Vegetarian Slow Cooker