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!




  • 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



  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.
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