Vegan Not Roast For The Slow Cooker - cooking recipe

Ingredients

For the not roast
1 (6 ounce) box seitan, quick mix
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
1/2 cup water (or more)
3 tablespoons low sodium soy sauce or 3 tablespoons soy sauce
For the veggies and liquid
1 tablespoon olive oil
2 small sweet yellow onions, halved (or quartered)
1 lb tiny new potatoes, halved
1 lb baby carrots
salt & freshly ground black pepper
1 1/2 cups vegetable stock
1/4 cup dry red wine
2 garlic cloves, crushed
1 teaspoon dried thyme

Preparation

In a large bowl, combine the seitan mix , onion powder, thyme, salt and pepper. Add the water and 2 Tbsp of tamari. Mix well, adding more water if the mixture is too dry, then knead until smooth, about 3 minutes. Place he seitan ball in the slow cooker.
In a large skillet, heat the oil over medium heat . Add the onions, carrots, and potatoes and brown quickly. Season with salt and pepper, then transfer to the slow cooker. Add the stock, wine, the remaining 1 Tbsp tamari, garlic, and thyme.
Cover and cook on low for 8 hours.
Remove the vegetables and seitan from the slow cooker.
Slice the seitan and arrange on a serving platter. Surround with vegetables and spoon the cooking liquid or gravy (see below) over all.
If you would like to make gravy out of the remaining cooking liquid (which is quite tasty)- remove the solid ingredients from the crock , turn the cooker to high, and whisk in one tablespoon of cornstarch blended with two tablespoons of water and stir until it thickens.