Slow Cooker Italian Beef Seitan

I like to veganize recipes. If a savory recipe calls for oil, I probably subbed water and just didn't edit the recipe yet

subheading: Wet ingredients:

1 cup of your favorite beef-style broth. I used the beaf variation of this recipe which I usually have stored in my freezer.

2 tbsp vegan worcestershire sauce

Make your own with this recipe. Store bought works, too.

2 tbsp soy sauce, tamari or liquid aminos

1 tsp Marmite

1 tbsp molasses

subheading: Dry Ingredients:

1 ¼ cups vital wheat gluten

¾ cup instant potato flakes*

I used Bob's Red Mill which had no extra ingredients besides dehydrated potato. I have not tested other brands.

1 tbsp porcini or shiitaki mushroom powder

I find porcini to be much beefier tasting, so if you can get those I highly recommend!

1 tbsp beetroot powder

I've had good luck with this brand maintaining some redness on the inside, but the color did cook out most of the way on the second fry as you can tell from the photos.

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

½ tsp oregano

½ tsp ground black pepper

Plus

¼ cup neutral oil for frying

Giardiniera

Optional, though traditional topping. I used this recipe but you can buy it, too.

Simmering Broth

4 cups of your favorite beef-style broth. Again I used the beaf variation of this recipe, but the store-bought works well, too.

If using the broth recipe, you can either make it ahead or add all the ingredients to the slow cooker at the same time as the seitan.

3 cloves garlic, sliced thin

½ tsp ground black pepper

2 tsp dried oregano

1 tsp dried parsley

1 tsp dried thyme

1 tsp dried crushed rosemary

1 tsp dried basil

Directions at seitansociety.com

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