Slow Cooker Seitan Roast

Sliced seitan roast on a metal platter with cooked vegetables

This Slow Cooker Seitan Roast from Vegan Yack Attack On the Go! is so dang easy, and perfect for a small holiday dinner. Flavorful and satiating, it’ll have you wondering why you haven’t made it at home before!

Sliced seitan roast on a metal platter with cooked vegetables

Given the circumstances this year, I thought having a smaller main as an option for us all would be a good idea. Thinking back, I knew I had an easy and delicious from my second cookbook, so here we are! What I love about this recipe is that you can easily work with whatever you have on hand, in terms of the veggies.

Ingredients for seitan laid out in ramekins on a wood table

Plus, as far as finishing the roast goes, it’s a bit of a choose-your-own-adventure thing. You can eat it as soon as it’s done slow-cooking, or put it under a broiler for a few minutes to get a lil’ crisp on it. OR as a spin on the recipe, I broiled it, then brushed it with a maple syrup mixture for a subtle sweetness that is divine!

Image collage of making seitan from scratch then wrapping with cheesecloth

Now, I have other options for mains like my Stuffed Seitan Roast, or Pressure Cooker Seitan with Red Wine Mushrooms. Or for an even easier dish, go half pre-made/half home-cooked with my Celebration Roast Centerpiece.

I feel like this Slow Cooker Seitan is right in the middle of all of them, and gives you a lil’ downtime between start and finish. So it’s great that you can use that time to focus on roasted veggie sides or pumpkin treats.

Image collage of prepping seitan for broiling, then basting with glaze

Substitutions and Tips:

  • Vital wheat gluten – this can be found in pretty much any grocery store, and is the protein from wheat. It becomes stretchy, but firm, when cooked and is the base for any seitan recipe! (do not replace this ingredient)
  • Tapioca starch/flour – this is used in the recipe to break up the texture and soften it just a bit. If you don’t have this on hand, chickpea/garbanzo flour will also work, though the texture will be slightly different.
  • Nutritional yeast – great for cheesiness, but here it’s used for it’s savory, umami-filled flavor.
  • Vegetable broth – vegan chicken or beef broth works delightfully here, as well! And you can use the leftover broth mixture as a gravy or soup base.
  • Tamari – soy sauce or liquid aminos also work, and if you’re avoiding soy, use coconut aminos but add a little salt as it’s on the sweeter side.
  • Assorted vegetables – I used yellow onions, carrots, potatoes, and shiitake mushrooms, but you can definitely use what you have on hand! I don’t recommend completely omitting the onion, but you can use white or brown onions. Other great veggies for this would be Brussels sprouts, sweet potatoes, and/or celery.
Cheesecloth-wrapped seitan in a slow cooker surround by cooked vegetables and herbs
Original Photo of Slow Cooker Seitan Roast from Vegan Yack Attack on the Go!

Finishing and Serving:

As I mentioned before, there’s a few ways this can end. (lol!) If you’re satisfied with eating the steamed seitan once you remove the cheesecloth, great! In that case, spoon or strain the broth/tamari mixture from the slow cooker and either freeze it for later use as a soup base, or discard it.

If you want a little added texture, transfer the roast and vegetables to a baking sheet and score diagonal lines into the top of the seitan. Broil for 7 to 10 minutes and serve as-is, or brush with a maple syrup mixture for added sweetness. I did this on a whim when I made the cooking video and LOVED it.

You could also brown the outsides of the roast in a cast iron pan with a little oil, salt and pepper, for a bit of a crust. On top of that, you can use the leftovers as deli slices! That’s actually what this base recipe is for, in the book. Basically, there are SO many ways to go with this seitan – all of them delicious.

Sliced seitan roast on a metal platter with cooked vegetables

Lastly, given the week, I thought I’d share this article from PureWow on great Native American and Indigenous charities to donate to. If you can, please help by donating or sharing! <3

Sliced seitan roast on a metal platter with cooked vegetables

Slow Cooker Seitan Roast

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

"Sometimes, you just need a recipe that you can set and forget. My mother used to make slow cooker dishes all the time, when I was younger – a lot of which were roasts of some kind. So, I took a note from her playbook, and made my delicious seitan round into a beautiful, hearty slow cooker roast." Recipe reprinted from Vegan Yack Attack On the Go! with permission. Copyright 2018 - Fairwinds Press + Jackie Sobon.

Ingredients

Seitan Roast Base

  • 1 1/2 cups (185 g) vital wheat gluten
  • 1/3 cup (35 g) tapioca flour
  • 3 tablespoons (15 g) nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon sodium-free poultry seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1 cup (235 ml) vegetable broth
  • 2 1/2 tablespoons (40 ml) tamari
  • 1 tablespoon (15 ml) olive oil
  • 1/2 tablespoon tomato paste

Assembly

  • 2 cups (475 ml) water
  • 2 cups (475 ml) vegan beef broth or vegetable broth
  • 2 tablespoons (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
  • Coarse salt

Optional glaze

  • 1 tablespoon (15 ml) maple syrup
  • 1 teaspoon olive oil
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon black pepper

Instructions

  1. For the seitan roast base, in a mixing bowl, whisk together vital wheat gluten, tapioca flour, nutritional yeast, garlic powder, poultry seasoning, paprika, and black pepper. In a smaller bowl, vegetable broth, tamari, olive oil, and tomato paste, whisking until smooth. Add wet mixture to dry and knead for 3 minutes, or until seitan is springy and slightly firm.
  2. Form the seitan into a “roast” shape – oblong and roughly 3 inches (7.5 cm) in diameter. Wrap it in cheesecloth, tying the ends with cooking twine, to create a candy wrapper effect.
  3. To assemble, set seitan in the middle of a 4-quart (3.8 liter) slow cooker, then pour water, broth, and tamari, around it. Place vegetables all around the seitan, and tuck the herbs into them.
  4. Turn slow cooker on low, and cook for 4 to 6 hours, or until seitan is firm and vegetables are cooked through. Once cooked, unwrap the seitan and slice it to serve. Divide slices and vegetables between 4 plates, and sprinkle coarse salt over the vegetables. Or, if you want the extended version, read on.
  5. OPTIONAL: Set unwrapped seitan round on a baking sheet, along with the vegetables, and spray everything a light coat of cooking oil. Score a few diagonal lines, criss-cross, into the top of the seitan. Place baking sheet under a broiler for 7 to 10 minutes, or until the edges of the vegetables start to brown.
  6. While the seitan is broiling, whisk together maple syrup, oil, smoked paprika, onion powder, and pepper in a small ramekin or bowl. Once the out of the broiler, brush the glaze all over the roast, until it is all used up. Cut and serve up while warm, and enjoy.

Notes

  • Vital wheat gluten – this can be found in pretty much any grocery store, and is the protein from wheat (do not replace this ingredient).
  • Tapioca starch/flour – If you don’t have this on hand, chickpea/garbanzo flour will also work, though the texture will be slightly different.
  • Vegetable broth – vegan chicken or beef broth works delightfully here, as well!
  • Tamari – soy sauce or liquid aminos also work, and if you’re avoiding soy, use coconut aminos but add a little salt as it’s on the sweeter side.
  • Assorted vegetables – I used yellow onions, carrots, potatoes, and shiitake mushrooms, but you can definitely use what you have on hand! I don’t recommend completely omitting the onion, but you can use white or brown onions.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 477Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCarbohydrates: 90gFiber: 12gSugar: 13gProtein: 18g

The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.

Did you make this recipe?

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Sliced seitan roast on a metal platter with cooked vegetables

Need some ideas on what to serve alongside your roast? Just click on the photos for the recipe!

Persimmon Apple Kale Salad
Two glasses filled with a tan-colored cocktail and pumpkins around them
Pumpkin Pie on the Rocks
Image of Carrot Top Herb Cornbread on a cooling rack with slice cut out
Carrot Top Herbed Cornbread

One Comment on “Slow Cooker Seitan Roast

  1. Hi, I am making your Seitan Roast for Thanksgiving and we are really excited. I have a question about the roast. Is it possible to mix and knead the roast the night before and then put it in the slow cooker in the morning?
    We love your recipes and your website!
    Happy Thanksgiving!

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