SLOW COOKER VERSATILE SEITAN BALLS
SERVES 3 CUPS OR 34 BALLS
1 1⁄2 cups vital wheat gluten
1⁄2 cup chickpea flour
1 tbsp mushroom powder
1⁄2 tsp dried oregano
1⁄2 tsp onion powder
1⁄4 tsp garlic powder
1⁄4 tsp nutmeg
1⁄4 tsp ground ginger
1⁄4 tsp ground cloves
1⁄4 tsp ground sage
1⁄2 tsp salt
1⁄2 cup tomato sauce, divided
1 tsp liquid smoke
1 1⁄2 cups vegetable broth, divided
NUTRITIONAL VALUES
Calories: 38kcal
Fat: 0.5g (0.1g S.Fat)
Carbs: 3.3g
Protein: 5.1g
Sugar: 0.6g
Sodium: 179mg
METHOD
In a large mixing bowl, combine the gluten, flour, mushroom powder, oregano, onion and garlic powders, nutmeg, ginger, cloves, sage, and salt.
Put 1/4 cup tomato sauce, 1/4 cup water, liquid smoke, and 1/2 cup vegetable broth in a small bowl Combine thoroughly.
Fill a well in the center of the dry ingredients with the tomato sauce mixture. Begin kneading after thoroughly mixing. Knead the dough for 1 minute, or until it becomes mildly elastic. The dough will slightly pull back as you knead it, and it will be a little sticky. Fill the slow cooker with the remaining 14 cup tomato sauce, 1 cup vegetable broth, and 3 cups water. Stir.
Tear off small chunks of dough, shape into a round shape, and drop into the slow cooker's liquid. There will be a total of forty-four balls. You can also make seventeen larger balls and cut them after they've been cooked and cooled. Alternatively, cut two logs into desired shapes. Cook on low for 4 to 6 hours, covered. As they cook, they will expand in size. Check the texture after 4 hours to see if you like it. As they sit in the refrigerator, they will firm up.
Remove from the heat and set aside to cool. Refrigerate for up to 5 days or freeze for up to 4 months.
Put 1/4 cup tomato sauce, 1/4 cup water, liquid smoke, and 1/2 cup vegetable broth in a small bowl Combine thoroughly.
Fill a well in the center of the dry ingredients with the tomato sauce mixture. Begin kneading after thoroughly mixing. Knead the dough for 1 minute, or until it becomes mildly elastic. The dough will slightly pull back as you knead it, and it will be a little sticky. Fill the slow cooker with the remaining 14 cup tomato sauce, 1 cup vegetable broth, and 3 cups water. Stir.
Tear off small chunks of dough, shape into a round shape, and drop into the slow cooker's liquid. There will be a total of forty-four balls. You can also make seventeen larger balls and cut them after they've been cooked and cooled. Alternatively, cut two logs into desired shapes. Cook on low for 4 to 6 hours, covered. As they cook, they will expand in size. Check the texture after 4 hours to see if you like it. As they sit in the refrigerator, they will firm up.
Remove from the heat and set aside to cool. Refrigerate for up to 5 days or freeze for up to 4 months.
