Crock Pot Seitan


A slice of my homemade seitan sitting on a bed of shredded brussels sprouts sautéed in broth from the roast and surrounded by yams roasted in olive oil and herb de Provence.

Gluten, the protein found in wheat, is a four letter word in the current food landscape. However, for those of us eating vegan who are not gluten sensitive, seitan, a meat substitute made from gluten, can be a valuable source of protein.

For years I had resigned myself to using store bought gluten because my own attempts at homemade gluten produced spongy dumplings that were high on protein but lacking in flavor. Then I stumbled upon a recipe that has been circulating around vegan internet circles for years: Lachesis’ Seitan O’ Greatness. This recipe produces a wonderful log of firm, flavorful seitan, and it is well worth using.

That said, I’m a tad on the busy side, and I like meals that can be made in the crock pot while I”m off doing other things. I also like to cook things in large batches to cut down on the amount of time I spend in the kitchen, especially now that I need that free time for running with Thing 2. So I’ve spent some time tinkering with the recipe and adapting it for my crock pot. The result is a loaf of extremely wonderful seitan that makes for 16 servings with minimal work from me.

To make this I use Bob’s Red Mill Vital Wheat Gluten Flour, which comes in 22 ounce bags, and Kal’s Nutritional Yeast Flakes. Feel free the vary the seasonings to change the flavor profile. For example, you could produce an Italian sausage by adding Italian herbs in place of the cumin and paprika, or produce something more like Chorizo by including chili powder and increasing the cayenne. The seitan keeps well for up to a week after cooking, and the leftovers can be pan-fried, diced and added to stew, or sliced thin and used for sandwiches.

Crock Pot Seitan
makes 16 servings

  • 22 ounces Vital Wheat Gluten
  • 3/4 cup Nutritional Yeast
  • 3 tsp. Salt
  • 6 tsp. Paprika
  • 3/4 tsp. Cinnamon
  • 3/4 tsp. Cumin
  • 1/8 tsp. Pepper
  • 1/8 tsp. Cayenne
  • 1/4 tsp. Allspice
  • 2 1/4 cups Cold Water
  • 6 ounces Tomato paste
  • 6 tbsp. Olive Oil
  • 6 tsp. Garlic
  • 1 onion thinly sliced
  • 4 cups vegetable broth
  1. Combine dry ingredients in the bowl of a mixer with dough hook. Blend wet ingredients in blender until garlic is finely chopped. Pour into dry ingredients, and mix on low until a firm, stretchy dough is formed. If the dry ingredients are not incorporating completely, you may need to add a little more cold water, a few tablespoons at a time. (Alternatively, you can kneed the dough by hand.)
  2. Remove dough from mixer and form into a large, firm log. Wrap tightly in cheesecloth or parchment paper and aluminum foil.
  3. LIne the bottom of a 6 quart crock pot with the sliced onion, then place the loaf on top. Cover with about 4 cups of broth. Cook on high for 4-6 hours. Remove, drain, unwrap, and slice.


One thought on “Crock Pot Seitan

  1. Pingback: Ship’s Log–September 29th | Lean Green Suburban Machine

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