SLOW COOKER LOG FOR THIN SLICES AND CRUMBLES
SERVES 4 PORTIONS
1 1⁄4 cups vital wheat gluten
1⁄4 cup chickpea flour
1 tbsp mushroom powder
2 tbsp nutritional yeast
1⁄2 tsp ground sage
1⁄2 tsp salt
1⁄4 tsp garlic powder
1⁄4 tsp onion powder
3⁄4 cup tomato sauce
1 tbsp tomato paste
2 cups vegetable broth
1⁄4 cup tomato sauce
NUTRITIONAL VALUES
Calories: 279kcal
Fat: 0.4g (0.1g S.Fat)
Carbs: 70.5g
Protein: 3.8g
Sugar: 44.8g
Sodium: 10mg
METHOD
To a large mixing bowl, combine the gluten, flour, mushroom powder, nutritional yeast, sage, salt, and garlic and onion powders.
In a small bowl, combine tomato sauce, tomato paste, and 1/4 cup plus 1 tbsp water. Pour the wet mixture into the dry ingredients.
Knead for 2 to 3 minutes, or until slightly elastic. As you knead the dough, it will slightly pull back and become sticky. Form the seitan into a log.
In a 2- to 3-quart slow cooker, combine 1 cup water, the vegetable broth, and the tomato sauce. Place the log in the slow cooker or roll it loosely in cheesecloth and tie each end with cotton string. Because it expands when cooked, don't roll it too tightly. If you don't mind the outside being a little lumpier after cooking, skip the cheesecloth. Turn the slow cooker to low and cover. Cook on low for 6 hours.
Remove the log from the liquid and set it aside to cool. Refrigerate for up to 5 days. It can also be frozen for 4 months.
In a small bowl, combine tomato sauce, tomato paste, and 1/4 cup plus 1 tbsp water. Pour the wet mixture into the dry ingredients.
Knead for 2 to 3 minutes, or until slightly elastic. As you knead the dough, it will slightly pull back and become sticky. Form the seitan into a log.
In a 2- to 3-quart slow cooker, combine 1 cup water, the vegetable broth, and the tomato sauce. Place the log in the slow cooker or roll it loosely in cheesecloth and tie each end with cotton string. Because it expands when cooked, don't roll it too tightly. If you don't mind the outside being a little lumpier after cooking, skip the cheesecloth. Turn the slow cooker to low and cover. Cook on low for 6 hours.
Remove the log from the liquid and set it aside to cool. Refrigerate for up to 5 days. It can also be frozen for 4 months.
