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Seitan Pot Roast [Vegan]

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This isn't exactly like a traditional meat pot roast your mom would have prepared for dinner, but if you make this plant-based version for her, she'll probably beg you for the recipe! Who wouldn't want to know all the secrets to preparing tender homemade seitan in a lip-smacking vegetable stew? Plus, the pot roast is made in a slow cooker, so you can just throw everything in, go about your day, and come home to a warm, comforting meal.

Not Your Mama's Seitan Pot Roast [Vegan]

This Recipe is :

Dairy Free Vegan



  • 1 1/2 cups vital wheat gluten
  • 1/2 cup chickpea flour
  • 1/4 cup nutritional yeast
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons liquid aminos (or soy sauce)
  • 1 tablespoon ketchup
  • 3 teaspoon olive oil (two to mix into seitan and one to coat)
  • 1 1/4 cups vegetable broth
  • 1/4 teaspoon smoked paprika, plus more for sprinkling

Everything Else:

  • 4-5 carrots, peeled and chopped into 1/2-inch pieces
  • 2 parsnips, peeled and chopped into 1/2-inch pieces
  • 2 potatoes, cut into 1-inch chunks (you can use sweet potatoes, yellow, or Idaho, whatever your fancy!)
  • 4 garlic cloves, crushed
  • 1 large onion, thinly sliced
  • 3/4 teaspoon thyme
  • 1/4 teaspoon liquid smoke
  • 1 tablespoon liquid aminos (or soy sauce)
  • 1 1/2 cups vegetable broth
  • 1/4 cup dry white wine
  • A healthy dose of salt and black pepper


  1. Mix up all of the seitan ingredients in a bowl and knead for approximately three minutes, until elastic and holding together nicely. Then coat with additional tsp of olive oil and sprinkle with 1/4 teaspoon paprika.
  2. In a small bowl or mixing cup, mix together your broth, liquid smoke, and aminos (this is going to serve as a “beefy” broth base).
  3. Coat your cooker with a small amount of oil, then add in your potatoes, carrots, garlic, parsnips and half of your onions to the bottom of the cooker. Season your vegetables with the thyme, salt, and pepper, and a dash of smoked paprika. Add in your wine and vegetable broth mixture.
  4. At this point, you can either add the seitan dough in whole, or you can separate it into smaller pieces. I tried smaller pieces since I thought they’d absorb the rest of the flavors more readily that way.
  5. Cover with the remaining onions, and add a bay leaf on top. Cover your cooker, and let simmer for approximately eight hours, until all of your carrots and potatoes are tender.
  6. This smells so amazing while it’s cooking. The real trick is to wait those eight long hours until it’s ready!





I am a bloggerphotographer, and art conservator happily living and working in Brooklyn. I started eating a plant-based diet nearly 10 years ago for my own health and well-being and quickly developed a passion for cooking. I enjoy sharing my love of food through photos and recipes on my blog, Little Vegan Eats. I focus on delicious, affordable, and easy recipes, and love experimenting in the kitchen!



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4 comments on “Seitan Pot Roast [Vegan]”

Click to add comment
Daniele Halle
9 Months Ago

Where do you get it, I have no clue

Umm Sumaiyah
9 Months Ago

Looks yummy.....gonna try this this wkend

Olivia Hansen
9 Months Ago

This is always a hit. Love it!

Mardy Lippke
10 Sep 2018

Did you leave in one piece or did you make smaller pieces?

Jeffrey Stephens
9 Months Ago

I'd try it.


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