What current or former carnivore doesn’t fondly remember pot roast? My mom didn’t have a slow cooker (they weren’t invented it back in the 1960’s) but she made a darn good pot roast for Sunday dinner, cooking it slowly in her gas oven.
I think my vegan pot roast is pretty darn close to the real thing.
Since I’m working on my slow cooker e-Book, I’ve been re-making all my slow cooker recipes from Fool a Carnivore.
Here’s the picture of our finished dinner, and the following are the changes that I made (which will all be in the e-Book in a revised recipe!).
Unlike my original recipe, I did not slice the WestSoy Seitan. WestSoy has changed its product a bit since I first wrote the recipe, and I think it is actually better using the “chunks” of seitan in the blue box rather than slicing them as I did when the pieces were larger.
I added about a teaspoon of Worcestershire sauce (a vegan brand, if that is important to you) and a teaspoon of Better Than Bouillon Vegetable Base, but adjusted my other seasonings because the concentrated flavor of these two items packs a lot of sodium!
My carnivore hubby loved it – and he asked me why I didn’t make this dish more often.
Try it – you might be surprised at how much it reminds you of those Sunday afternoons from your youth!