Not Your Mama’s Pot Roast

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6-oz. box Seitan Quick Mix
1/2 tsp. onion powder
1/2 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. black pepper
1/2 cup water, or more as needed
3 Tbsp. tamari or other soy sauce
1 Tbsp. olive oil
2 small sweet yellow onions, halved or quartered
1 lb. baby carrots
1 lb. small new potatoes, halved or quartered
Salt and pepper, to taste
1 1/2 cups vegetable stock
1/4 cup dry red wine
2 garlic cloves, crushed
1 tsp. thyme

• In a large bowl, combine the seitan mix, onion powder, thyme, salt, and pepper. Add the water and 2 Tbsp. of the tamari. Mix well, adding more water if too dry, then knead until smooth, about 3 minutes. Place in a 5 1/2- to 6-quart slow cooker.
• In a large skillet, heat the oil over medium-high heat. Add the onions, carrots, and potatoes and brown quickly. Season with the salt and pepper, then transfer to the slow cooker. Add the stock, wine, remaining 1 Tbsp. of tamari, garlic, and thyme. Cover and cook on low for 8 hours.
• Remove the vegetables and seitan from the slow cooker. Slice the seitan and arrange on a serving platter. Surround with the vegetables and spoon the cooking liquid or gravy over all.

Makes 4 servings

From Robin Robertson’s Fresh From the Vegetarian Slow Cooker

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind