Slow-Cooker Seitan

Name: Slow-Cooker Seitan
Yield: Makes 2½ lb (1.1 kg)
Ingredients: Gluten flour (vital wheat gluten), 2 cups (8½ oz/240 g); Gluten flour (vital wheat gluten), 2 cups (8½ oz/240 g); Chickpea flour, ¼ cup (30 g); Extra-virgin olive oil, 2 tablespoons; Red miso, 2 tablespoons; Tomato paste, 1 tablespoon; Dried mushrooms (any kind), 4 large (¾ oz/20 g); Garlic, 4 cloves, halved; Tamari, 1 tablespoon

Preparation info

Makes
2½
lb

Difficulty
Easy

Appears in

#Eat Meat Less: Good for Animals, the Earth & All

By Jane Goodall

Published 2021

About

Making your own seitan is easy in the slow cooker, now that gluten flour, also called vital wheat gluten, is available in stores. Thanks to its spongy yet firm texture, it absorbs flavorful sauces and broths, and can be stir-fried or seared without breaking up. Try it in stews, wraps, noodle bowls, and stir-frys!

Ingredients

Gluten flour (vital wheat gluten), 2 cups (8½ oz/240 g)
C

Main course
Vegan

Method

In a large bowl, whisk together the gluten flour and chickpea flour. In a medium bowl, whisk together 1 cup (8 fl oz/250 ml) water, the oil, tamari, red miso, and tomato paste until smooth. Stir into the gluten mixture until it forms a firm dough. Knead until spongy, about 2 minutes. Form into a log about 9 inches (23 cm) long.
In a slow cooker, combine 8 cups