As I mentioned in my previous post I was going to make a seitan roast in my crockpot for my work’s Thanksgiving potluck. It came out awesome!!! This is my new favorite way to make seitan. So easy, very little mess, and it was so juicy!
4 cups vegetable broth
Salt and pepper to taste
In a large blow, mix together the vital wheat gluten, 2 cups vegetable broth, soy sauce, herb de Provence, and garlic. It should form a moist—but not sticky-dough.
Knead the dough gently for a minute or two.
(I made my dough the night before and left it in the fridge overnight. I don’t think this changes the flavor or texture, so this step is optional).
Shape the dough into a loaf.
Place in your slow cooker.
Cover the loaf with the cut carrots, potatoes, celery, and onion.
Cover the loaf and veggies with the remaining vegetable broth.
Turn your cooker on medium-low and let it cook for 4-6 hours (I put mine in at 8 AM and it was ready around 12:45).
It’s ready when the seitan firm (but not hard) and no longer chewy….and obviously when vegetables are soft. There should be a little broth left (which should have tons of flavor by now and will make a great thin gravy).
I found a nice platter in the cabinet at work, so I sliced up the seitan and plated everything nicely. The president of the company—who is a big meat eater—took a sliced and liked it! I had to go back to work so I forgot to see if any was left afterwards….so I am going to imagine it was all gone 🙂
This is a seriously awesome and easy meal, any time of the year.
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