Crockpot Seitan Roast With Vegetables

A super moist and flavourful Seitan roast that will satisfy vegetarian and non-vegetarian alike. Adapted from The Vegetarian Times.

• Ready In: 8 hrs
• Serves: 8

Ingredients

• 1  teaspoon salt
• 1  teaspoon fresh ground black pepper
• 1  teaspoon  smoked paprika
• 1  tablespoon olive oil
• 1  lb seitan, divided into 2 pieces
• 12  ounces small red potatoes
• 1  cup  baby carrots
• 1  onion, quartered
• 1  tablespoon unbleached all-purpose flour
• 1 1⁄4 cups  stock or 1 1⁄4 cups  vegetable juice or 1 1⁄4 cups wine or 1 1⁄4 cups water
• 1⁄4 cup tomato paste
• 2  teaspoons tamari or 2  teaspoons soy sauce
• 1⁄2 teaspoon  chopped fresh thyme
• 1⁄4 teaspoon  chopped fresh rosemary

Directions

1. Combine salt, paprika, and pepper in a small bowl.
2. Heat olive oil in a nonstick skillet over medium heat.
3. Rub the salt mixture onto each piece of seitan and place into hot skillet. Cook, turning so that all sides have a chance to brown for a total of 10 minutes. Place the seitan into a greased crockpot.
4. Player the potatoes, carrots and onions on top of the seitan.
5. Combine the remaining ingredients well and pour into crockpot.
6. Cook on high for 8 hours.
7. To serve, place vegetables into a serving dish. Take out seitan and thinly slice using a serrated knife. Spoon gravy onto seitan or place on table so guests can help themselves.