Slow Cooker Seitan and Green Pea Stew

Slow Cooker Seitan and Green Pea Stew

As cooler months approach, I get more and more excited to breakout my slow cooker. I love how it infuses vegan ingredients, like seitan, potatoes, jackfruit, carrots and more, with intense flavor. Not only is the slow cooker easy to use, but next thing you know, you have a dish saturated in deliciousness. And this stew recipe is a phenomenal example of how things can go really right for a vegan slow cooker meal!

I’ve made this stew a few times. For a variation, add some diced potatoes to the slow cooker before securing the lid to cooke, or serve this stew over mashed potatoes. Potatoes taste amazing in the recipe, but are not necessary to fully enjoy it. This recipe freezes very well, which makes it a great candidate for meal prepping. And the simple ingredients make this a terrific budget conscious meal, especially if you make your own seitan. Overall, this is a stew that will keep you coming back for more. It is so good!

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Slow Cooker Seitan and Green Pea Stew

1 large onion, thinly sliced

2 tsp olive oil

3 garlic cloves, coarsely chopped

2 Tbsp vegan butter

½ tsp smoked paprika

½ tsp dried oregano

½ tsp turmeric

¼ tsp mustard seeds

½ tsp red pepper flakes

½ tsp onion powder

½ tsp garlic powder

15 ounce can of tomato sauce

14.5 ounce can of diced tomatoes

1 ½ tsp red miso

1 pound of seitan, cut into chunks (store bought seitan or make your own seitan)

2 cups frozen peas

Salt and black pepper, to taste


1. Add onion and olive oil to a deep, heavy pot or dutch oven. Sauté over high heat until the onion starts to sizzle, and then, immediately turn down to low heat and add a pinch of salt. Occasionally stirring the onions around, sauté for about 15-20 minutes or until the onions are caramelized.

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2. Once the onions are golden brown, add the garlic, vegan butter, smoked paprika, oregano, turmeric, mustard seeds, red pepper flakes, onion powder and garlic powder. Sauté over low heat for another 2 minutes—constantly stirring around. Then, add the tomato sauce, diced tomatoes and red miso, and stir until well combined. Turn up to medium heat, cover with a lid and simmer for 5 minutes.

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3. Add the seitan to the slow cooker. Pour the tomato-onion mixture into the slow cooker. Mix everything together.. Secure the lid, and cook on HIGH for 3-4 hours. At the end of cooking, remove the lid, and stir in the frozen peas. Cover again with the lid, and wait 10 minutes for the peas to cook through. Remove the lid, taste, and adjust seasonings, if needed. This tastes amazing on its own or over a bed of mashed potatoes.