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.

SEITAN BALLS WITH SLOW COOKER SPAGHETTI SAUCE

SERVES 6 PORTIONS

2 tbsp extra virgin olive oil

2 cups finely diced yellow onion

4 cloves garlic, finely diced

2 794g (28oz) cans diced tomatoes

4 170g (6oz) cans tomato paste

1 tsp crumbled bay leaf

2 tbsp coconut sugar

1 tsp oregano

1 tsp basil

1 tsp salt

1⁄2 tsp ground black pepper

1 1⁄2 cups Slow Cooker Versatile Seitan

340g (12oz) spaghetti

NUTRITIONAL VALUES

Calories: 166kcal
Fat: 11.8g (4.5g S.Fat)
Carbs: 6.4g
Protein: 8.8g
Sugar: 1.1g
Sodium: 413mg

METHOD

Heat the oil in a large skillet over medium high heat. Cook until the onion is translucent, about 10 to 15 minutes. Reduce the heat to medium, add the garlic, and cook for 2 minutes more. In the slow cooker, combine all of the ingredients (except the seitan and pasta) and 112 cups water. Cook for 6 to 8 hours on low, adding the seitan in the last hour. If cooking on high, cook for 3 to 4 hours, adding the seitan for the last half hour.

Cook the spaghetti according to the package directions, then top with the seitan pasta sauce.