Seitan Ingredients:

2 ½ cups vital wheat gluten flour

1/3 cup nutritional yeast

¼ tsp. black pepper

3 T soy sauce (we use Braggs)

2 T olive oil

2 cups water

Place the gluten flour, nutritional yeast and pepper in a bowl and whisk until combined.  Add the water, soy sauce and olive oil and stir until mixture is combined.  Knead the dough for a minute or two. Let the dough rest for 5 minutes while you set the slow cooker to low and prepare the simmering broth ingredients.

 

Simmering Broth Ingredients

6 cloves of garlic, coarsely chopped

Sprig of fresh thyme, rosemary and/or sage (or a teaspoon of each dried, optional) (we like to use 2 tsp. Herbs de Provence)

1 onion, coarsely chopped

1 quart (4 cups) vegetable broth

 

Make sure the slow cooker is turned to the low setting.  Cut the seitan dough into 4 pieces and shape each piece into a ball.  Arrange the seitan balls in the bottom of the slow cooker.  Sprinkle the garlic, herbs and onion over the dough.  Pour the broth over everything.  Cover and cook on low for 6 to 8 hours (we cook it for 6). Turn the crockpot off.  Cool the seitan in the slow cooker for an hour or until it is cool enough to handle.  Store the seitan in the broth (or removed from the broth and tightly wrapped) in the refrigerator for 5 days (we bet it won’t last that long because it’s so good) or in the freezer for 3 to 6 months.