Slow Cooker Seitan Stew

My slow cooker really has been earning it’s keep lately. I’ve been cooking up curries, stews and all sorts of yummy dishes. This Seitan Stew is perfect for a cold winter’s evening!

 

 

Ingredients:

  • 1 pound seitan, cut into bite sized pieces
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, sliced
  • 1 sweet potato, diced
  • 2 cups red skinned potatoes, diced (about 8 mini or 2 medium sized potoates)
  • 2 cups water
  • 1 beefless bullion cube (I used Not Beef by Edward and Sons)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch

 

Directions:

  1. Place all of the ingredients except the cornstarch into your slow cooker, and cook on low for 6 to 8 hours
  2. About half an hour before serving, mix together 3 tablespoons of the broth from the stew with 1 tablespoon of cornstarch, and add it back to the slow cooker. Turn the heat up to high, stir and cover.
  3. Serve with crusty multigrain bread.

2 Responses to “Slow Cooker Seitan Stew”

  1. Jenna says:

    you make me want to buy a slow cooker!

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Dr. Fuhrman