Depending on what you want to”do” with your seitan there are dozens of ways to prepare vital wheat gluten. Today, I needed SIMPLE. I also didn’t want to chop fresh onions, and I had no mushrooms. So I was going to need to grab flavor in other ways. Here’s what I had on hand, and I have to say the texture was soft, with a good bite and lovely flavor especially when sliced thick and pan fried for a hot minute before serving. It paired well with the sides Dan made to go with the tri-tip roast he prepared for those people who eat meat in the house.
Easy Slow Cooker Seitan
Ingredients
Instructions
-
Combine the gluten, onion bits, salt, sugar, and butter in your food processor and process until well combined. Then while the bowl is running add all of the water and continue to process until it all comes together into a sticky ball. DO NOT OVER PROCESS.
-
Take the seitan ball out and smooth and stretch it with your hands to make a tight oval ball. Place your seitan in your slow cooker. Add the pomegranate juice and then enough water to barely cover. (Note, your seitan will eventually float, it's okay that it's not fully immersed.) Cook on high for about 3 hours. Turn over, and then cook on low another 2 hours or until ready to serve.
-
The seitan can be sliced and served just as is, or you can slice it thick and sear in a hot cast iron pan with butter/oil just a minute or two on each side.
