Easy Slow Cooker Salsa Seitan
Its so easy to make this homemade seitan in the slow cooker! The seitan does not need to be pre-made, just put the dough in with the salsa and let the crockpot work its magic. Make a big batch of slow cooker seitan and feast on vegan tacos, enchiladas and burritos all week!
Ingredients
- 2 cups (475 ml) salsa
For the seitan
- 1 cup (120 g) vital wheat gluten
- ½ cup (8 Tbsp) nutritional yeast
- 1 Tbsp onion powder
- ¼ tsp paprika or smoked paprika
- 1 ½ cups (350 ml) vegetable broth
- 2 Tbsp soy sauce
- 1 Tbsp olive oil
Instructions
- Combine the dry seitan ingredients (vital wheat gluten, nutritional yeast and seasonings) in a bowl.
- Whisk together the wet ingredients (vegetable broth, soy sauce and olive oil) in a measuring jug.
- Pour the wet mixture into the bowl gradually, stirring through with a fork. The mixture will stick together and clump.
- Use your hands to knead together the mixture into a dough. Knead for a few minutes until you see that it's becoming tough and stringy.
- Pour half of the salsa into the slow cooker. Add the seitan by tearing off small chunks (about the size of an olive) and adding them on top. Try not to overlap them too much.
- Once that layer is full, pour the rest of the salsa over the top and add the rest of the seitan. You will not use all of the seitan- maybe about half - and the rest can go in the freezer for another day.
- Turn the slow cooker onto high and cook for 3 to 4 hours until the seitan is tender. Stir once, about halfway through the cooking time.
- If the texture is more chunky than you'd like, use a wooden spoon to break up some of the seitan chunks.
Notes
This makes about twice as much seitan dough as you need - so you can freeze the rest of the dough for another time! Defrost thoroughly before use.
Calories: 68kcal, Carbohydrates: 6.8g, Protein: 7.9g, Fat: 1.3g, Sodium: 571mg, Fiber: 1.7g, Sugar: 2.9g
