Seitan Balls with Slow Cooker Spaghetti Sauce

Yield: 6 servings

This is one of those recipes that the slow cooker was made for. The sauce is best when cooked low and slow.


2 tablespoons extra virgin olive oil

2 cups finely diced yellow onion

4 cloves garlic, finely diced

2 28-ounce cans diced tomatoes

4 6-ounce cans tomato paste

1 teaspoon crumbled bay leaf

2 tablespoons coconut sugar

1 teaspoon oregano

1 teaspoon basil

1 teaspoon salt

½ teaspoon ground black pepper

1½ cups Slow Cooker Versatile Seitan Balls

12 ounces spaghetti


1. Add the oil to a large skillet and heat to medium high. Add the onion and sauté until it is translucent, about 10 to 15 minutes. Turn down the heat to medium and add garlic and cook for 2 more minutes. Add all the ingredients (except the seitan and pasta) to the slow cooker, plus 1½ cups water. Cook on low for 6 to 8 hours, adding the seitan in the last hour. If you want to cook on high, then cook 3 to 4 hours adding the seitan for the last half hour.

2. Cook the spaghetti according to package directions and serve with seitan pasta sauce.

Protein: 27 grams per serving

Active Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

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