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.

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.

SLOW COOKER MAPLE BREAKFAST LINKS

SERVES 4 CUPS OR 32 SMALL LINKS

2 cups vegetable broth

1 1⁄2 cups vital wheat gluten

1⁄2 cup chickpea flour

2 tsp ground sage, divided

1⁄4 tsp onion powder

1⁄4 tsp garlic powder

1 tsp salt

1⁄4 cup tomato sauce

2 tbsp maple syrup

2 tbsp ketchup

1 tsp coconut oil

NUTRITIONAL VALUES

Calories: 207kcal
Fat: 0.4g (0.1g S.Fat)
Carbs: 50.7g
Protein: 4.5g
Sugar: 41.1g
Sodium: 80mg

METHOD

In a slow cooker, combine the broth and 2 cups of water. Reduce the volume to low. In a large mixing bowl, combine the gluten, flour, sage, onion powder, garlic powder, and salt. Combine thoroughly.

12 cup water, tomato sauce, maple syrup, ketchup, and oil in a separate small bowl Combine thoroughly.

Make a well in the center of the dry ingredients and pour in the tomato sauce. Begin to stir. This is put together quickly. Squeeze in one hand and pass it through your fingers about ten times. Begin kneading in the bowl. Although it is a wet mixture, it will begin to become elastic. Knead for 3 minutes to make a softer and more tender breakfast link. The longer you knead it, the softer it becomes. I keep everything in the bowl for kneading. It's a lot easier to clean up.

Pinch off small chunks and quickly roll between the palms of your hands, back and forth. This will result in thirty-two small links. You won't be able to make pretty links, but they'll work fine in any recipe. You could also make fifteen larger links. The larger size would increase the protein content of each link to 15 grams.

Place the slow cooker links in the liquid. Cook on low for 6 hours, covered. As they cook, they will expand in size.

Allow to cool after removing from the slow cooker. Refrigerate for up to 5 days before using. They freeze extremely well, both with and without their liquid.

SLOW COOKER BLACK BEAN AND LENTIL SUPER BURRITOS

SERVES 6 PORTIONS

2 425g (15oz) cans diced tomatoes

1⁄4 cup salsa

2 425g (15oz) cans black beans, drained and rinsed

1 cup brown rice

1⁄2 cup corn, fresh, frozen, or canned

2 tbsp taco seasoning

1 tsp ground cumin

1 tsp salt

2 chipotle peppers in adobo sauce, finely chopped

2 1⁄2 cups vegetable broth

1⁄2 cup lentils

12 whole wheat tortillas

Additional toppings, such as more salsa, avocado or guacamole, and black olives

NUTRITIONAL VALUES

Calories: 1246kcal
Fat: 25.4g (8.7g S.Fat)
Carbs: 193.6g
Protein: 67g
Sugar: 9.2g
Sodium: 2634mg

METHOD

In a slow cooker, combine the tomatoes, salsa, beans, rice, corn, taco seasoning, cumin, salt, chipotles, and broth. Cover and stir. Cook for 6 to 8 hours on low or 3 to 4 hours on high.

For the last 40 minutes of cooking, add the lentils. Continue to cook the lentils until they are tender. The rice will be tender, and most of the liquid will have been absorbed. This is the stuffing.

Lay out the tortillas and spoon about 13 to 12 cup of the filling (for a very large burrito) onto each. Filling should be spread down the center of the tortilla. Fold each end over the point edge of the beans by about 112inches. Then, along the long edge, roll up the tortilla. If you want to use a specific technique on these, go ahead and do so.

Stack and top with additional salsa, avocado or guacamole, and black olives.

SLOW COOKER CHIPOTLE TACOS

SERVES 8 TACOS

2 425g (15oz) cans pinto beans, drained and rinsed

1 cup corn, fresh, frozen, or canned

85g (3oz) chipotle pepper in adobo sauce

2 peppers, chopped

170g (6oz) tomato paste

3⁄4 cup Thai sweet chili sauce

1 tbsp unsweetened cocoa powder

1 1⁄2 tsp taco seasoning

8 white corn taco shells or tortillas, or your favourite

Favourite toppings:
spinach, lettuce, black olives, lime, avocado, peppers

NUTRITIONAL VALUES

Calories: 1928kcal
Fat: 58.8g (27.1g S.Fat)
Carbs: 255.7g
Protein: 101.1g
Sugar: 36.1g
Sodium: 2470mg

METHOD

Except for the taco shells and toppings, combine everything in the crock pot. Cook for 3 to 4 hours on low or 1 1/2 to 2 hours on high.

Spread a generous amount of filling on your taco shells, hard or soft. Toppings of your choice