One of the main reasons I bought the Vegan Slowcooker book was because I saw there was a recipe to make seitan in the slow cooker. This definitely intrigued me because I have not had much luck making homeade seitan. It is hit or miss for me. Mostly, a miss. Alot of the recipes call for steaming seitan and I don’t have a good steamer device to put in my pot to do this successfully. I always feel like my seitan dough is really wet and then the finished product is always gummy and mooshy.
This recipe seemed easy enough, and turned out GREAT! its kind of a spongey seitan – I think it would be great for soups, especially crock pot soups, or even making some kind of barbeque sandwich. You can shape the pieces however you like, and it makes alot so you can freeze it and save it for later. It’s super cost effective. I will for sure be doing this on a regular basis because in about two hours, I had homeade, EDIBLE, seitan!
Try it out yourself! Let me know how it worked out for you, and what you used the seitan in.
7 cups water
2 cloves garlic, crushed
2 bay leaves
1 stalk celery, minced
1 sprig parsley
1 1/2 T vegan chicken bullion
1 1/2 cups water
1 1/2 cups vital wheat gluten
1/3 cup nutritional yeast
1 T tomato paste
1/4 tspn salt
1 T dried thyme
1 T garlic powder
Combine all your broth ingredients in your slow cooker and turn it on high. Your broth can heat while you prepare your seitan.
In a large bowl, or in your stand mixer, combine all of the seitan ingredients. Mix until combined and knead for 5 minutes, using your hands or with your dough hook on your mixer.
Stretch the dough out to the thickness you want and cut into desired sizes. Drop the pieces into the slow cooker,. Youll know its done in about 2-3 hours when the pieces float to the top. Maybe around 2 hours, mix it up, because mine were stuck to the bottom and once I mixed them, they came floating to the top.
Store in the fridge submerged in the broth, or freeze extra in the broth to use later.