This seitan roast is slow-simmered along with red potatoes, carrots, and onions in a Crock-Pot of flavorful broth for hours. I haven't had pot roast in at least 17 years, and although I don't remember exactly what roast tastes like, I think this was pretty spot-on.I always make seitan from scratch, and I've tried many, many recipes ... all of them delicious. But this one may be the most flavorful. The recipe did come from Julie Hasson, after all. She's the woman who gave us the steamed sausage. Of course, her seitan pot roast would be fabulous!
The tender, juicy roast is seasoned with Marmite and porcini mushroom powder, which I almost left out because it sounded too expensive. But thankfully, Whole Foods had dried porcinis in the bulk bins, so I was able to just get a small amount and grind them down into a powder using my mortar and pestle.On the side are the veggies from the Crock-Pot, which were also bursting with slow-roasted flavor, and my own recipe for smoky collard greens (it'll be in my cookbook). This was the perfect Sunday meal, even though I cooked it too late on Sunday night and didn't get to try it until Monday night.
This is the first recipe I've made from Vegan Diner, a Xmas gift from my BFF Sheridan. But everything looks so amazing. The Grilled Cheezy Sandwiches with Homemade Great Smoky Mountain Cheeze, the Blue Plate Special (waffles 'n' gravy with potato scramble!), the Brown Rice Hazelnut Burgers, the Beer-Battered Onion Rings, and the Vampire Fries (garlic fries!) are next on my list. Oh, and don't forget the Ooey-Gooey Brownies and Mocha Malt for dessert.
Also, don't forget to enter my Good Belly probiotic drink giveaway!
