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Slow Cooker Apple Cider Seitan Sandwiches - Dump and Go Dinner

8 Servings Recipe By

Ingredients

  • 4 cups Apple Cider
  • 2 cups Hard Apple Cider
  • 2 tablespoons Liquid Aminos
  • 2 individual Rosemary, Fresh
  • 3 teaspoons mince Garlic, Cloves
  • 2 teaspoons Mustard Seed, Ground
  • 1/2 teaspoons Kosher Salt #1
  • 1/4 teaspoons Black Pepper
  • 32 ounces Seitan

Serving Day Ingredients

  • 14 ounces Coleslaw (Shredded Cabbage)
  • 1/4 cups Mayonnaise, Vegan
  • 1/4 cups Sour Cream, Dairy Free
  • 1 tablespoon Nutritional Yeast
  • 1/2 teaspoons Kosher Salt #2
  • 8 individual Sandwich Roll (Sub Bun)

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 sandwich
  • 460 Calories
  • 10g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 1045mg Sodium
  • 65g Total Carb
  • 3g Fiber
  • 23g Total Sugars (Includes 0g Added Sugars)
  • 27g Protein
  • 14 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Vegan Mother Hubbard for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place apple cider, hard apple cider, liquid aminos, rosemary, smashed garlic cloves, dry mustard, kosher salt #1, black pepper and seitan into indicated number of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cook in slow cooker on low for 12-16 hours, or high for 6-8 hours.
  3. In a bowl, combine coleslaw mix, vegan mayo, vegan sour cream, nutritional yeast, and salt #2.
  4. Refrigerate for an hour.
  5. Serve seitan on rolls topped with slaw.

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