Slow-Cooker Seitan

Seitan (pronounced say-tan), also known as “wheat meat” or “wheat gluten” is an excellent source of protein.  Although not as well-known as tofu, seitan’s popularity is quickly on the rise due to its ability to take on both the taste and texture of meat.  There are many ways to prepare, flavor, and cook seitan; honestly, I don’t think I’ve ever made it the same way twice!  My new favorite is the crock pot method!  Not only is this a “fix and forget” recipe, but it also produces the best “meat” texture due to a long, slow simmer!  Boiled seitan (when I make it) tends to produce a spongy texture, which I have a hard time swallowing since it makes my teeth squeak.  Those with an aversion to textures know what I am talking about!  It makes me squirmy just thinking about it!

Slow-Cooker Seitan with Spicy Green Beans, and Homemade Mashed Potatoes

for the seitan

2 cups wheat gluten

1/3 cup nutritional yeast

2 tbsp tahini paste

1/2 tsp crushed black pepper

1-1/2 cups vegetable stock

for the simmering liquid

7 cups vegetable stock

2-1/2 tsp crushed black pepper

2 tsp dried thyme

2 tbsp vegetarian Worcestershire sauce

1  6 oz can of tomato paste

1 large onion, sliced

2 cloves of garlic, minced

for gravy

2 tbsp butter

2 tbsp flour

for the breading

Panko seasoned breadcrumbs

cornstarch or arrowroot powder


To make the seitan, using a medium bowl, whisk together dry ingredients; in a small bowl, whisk together wet ingredients.  Add wet to dry and mix until a stiff dough forms.  Knead for several minutes until dough becomes elastic.  Set aside so dough may rest.

Place all simmering ingredients into the crock pot, stir well, then set the temperature to high.

Cut seitan into two equal portions and place in the slow-cooker.  Go do something else for 5 hours while the seitan cooks.  After 5 hours have passed, remove one (or both) portion(s) and slice.

Heat oven to 375°F.  Pour some breadcrumbs on a plate, and in a small bowl make a slurry with the cornstarch and water.  Dip seitan cutlets into the cornstarch mix, then on the breadcrumbs, coating each side.  Transfer breaded cutlets on a parchment-lined baking sheet.  Once all the cutlets are laid out on the baking sheet, spray them with a bit of olive oil.  Bake for 30 minutes, flipping halfway, spraying again with olive oil.

for the mashed potatoes

3 large potatoes, unpeeled and cut into 1″ cubes (this yielded 4 servings)




salted garlic scapes

fresh ground pepper

When the seitan goes into the oven, place your chopped potatoes in a med-large pot and cover with several inches of water.  Bring to a boil, then reduce to a steady simmer, cooking for 20 minutes.  Drain potatoes and place back into the pot.  Mash potatoes with a potato masher and add several tbsp of butter.  I probably used three; add enough milk to make them creamy.  I didn’t measure, so if I had to guess, maybe 3/4 cup?  Add salted herbs and pepper to taste.

for the gravy

When your potatoes are simmering, ladle 2-1/2 cups simmering liquid into a large sauté pan.  Try to scoop up as many onions as possible.  Bring to a steady simmer and cook for 10-15 minutes to reduce a bit, transfer to a heat-safe bowl.  In the same pan, melt 2 tbsp butter and stir in the 2 tbsp flour.  Return the reduced liquid back to the pan and stir well until thickened.

for the spicy green beans

green beans (trim ends)

olive oil

1 clove of garlic, minced

a handful of chopped walnuts

hot pepper flakes

smoked paprika

salt to taste

This will be the last thing you make because it takes literally 3 minutes.  Place green beans and garlic in a hot (but not too hot) pan with a bit of olive oil.  Keep them moving so they do not burn.  After about a minute add walnuts; sprinkle on paprika, pepper flakes, and salt.  Cook for an additional 1-2 minutes, or until green beans are crisp-tender.

If you cooked only one of the seitan portions (which is what I did) the other one should be refrigerated in the remaining simmering liquid.  Cook within 4 days.

Images and content copyright © 2009-2011 Danielle R Limoge. Recipe adapted from the Vegalicious Family Kitchen.


Leave a comment

Filed under Vegetarian

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s