Holiday Seitan in slow cooker

Ingredients:

3c vital wheat gluten

1/2 c garbanzo flour (= chick pea flour)

1/2 c nutritional yeast

1T poultry seasoning

1t paprika

1t cumin

4T garlic powder or minced garlic

2c water 

1T soy sauce

To Make:

Mix dry ingredients in a bowl.

Mix water and soy sauce.

Add wet ingredients to dry and mix.

Knead for 3 minutes. Add more water 1T at a time if needed.

Let rest 10 minutes.

Knead one more minute then shape into an oval and place on top of Rice dressing in slow cooker. It will cook at the same time as the rice on Low for 6 hours.

Serve with Rice Dressing, Mushroom Gravy and Cranberry Sauce.

Seitan Breakfast Patties

Makes 8-10 patties.

Ingredients:

2 cups vital wheat gluten

1/2 cup chick pea flour

4T nutritional yeast

2T brown sugar

1T dried sage

1T dried minced onion

1T garlic powder

2T dried parsley

1t salt

1/4 cup tahini

1 1/2-2 cups water

To Make:

Add all dry ingredients to a bowl and mix with a whisk

Add all wet ingredients and stir

Add wet ingredients to dry ingredients and mix until a ball forms

Knead for 3 minutes

Let rest for 10 minutes

Knead for 1 minute and divide (cut) into 10 portions. Form each portion into a ball then squish the ball into a patty.

Put in a steamer with parchment paper under each layer.

Steam for 30 minutes.

Serve or refrigerate or freeze.

6 Ingredient Seitan Sausages

These are great to add to any recipe that would normally call for sausage or in a wrap or a sandwich. They are also good on pizza. Seitan usually calls for oil as an ingredient but I have been making these without oil and they are good.

This is the fastest version because there are so few ingredients but really none of them are much work.

Ingredients:

In a bowl combine:

1 1/2 cup vital wheat gluten

1/4 cup garbanzo flour

1/4 cup nutritional yeast

2 tsp Tex Mex spice mixture (we use club House but any brand will do).

In a measuring cup combine:

1 1/2 cup vegan beef broth 

2 Tbsp minced garlic

To Make:

Mix the dry ingredients together.

Stir the wet ingredients together then pour into the dry ingredients.

Knead for 3 minutes.

Let sit for 10 minutes.

Put at least an inch of water in a large pot and put on stove to boil.

After the seitan has been sitting for 10 minutes knead for another 30 seconds then cut into 4 or 6 or 8 pieces and shape into sausages or patties.

Wrap each piece in foil and place in a colander.

Set the colander over the boiling water and cover with a lid.

Turn the water down to a simmer and steam for 30 minutes.

Let cool and refrigerate or freeze. All Seitan tastes better the second day because the spices blend together better.

Note: all of the ingredients are available at our local Bulk store. Even the regular beef broth cubes at our local bulk store are vegan. Just read the ingredients and you may be surprised.

Spicy Seitan Sausages

These are great to add to any recipe that would normally call for sausage or in a wrap or a sandwich. They are also good on pizza. Seitan usually calls for oil as an ingredient but I have been making these without oil and they are good.

This is a spicy recipe that we prefer but we like hot spices.

Ingredients:

In a bowl combine:

1 1/2 cup vital wheat gluten

1/4 cup garbanzo flour

1/4 cup nutritional yeast

1 tsp fennel seeds

1/2 tsp smoked paprika

1/2 tsp cumin

1/2 tsp crushed red pepper flakes

In a measuring cup combine:

1 1/2 cup vegan beef broth 

2 Tbsp minced garlic

To Make:

Mix the dry ingredients together.

Stir the wet ingredients together then pour into the dry ingredients.

Knead for 3 minutes.

Let sit for 10 minutes.

Put at least an inch of water in a large pot and put on stove to boil.

After the seitan has been sitting for 10 minutes knead for another 30 seconds then cut into 4 or 6 or 8 pieces and shape into sausages or patties.

Wrap each piece in foil and place in a colander.

Set the colander over the boiling water and cover with a lid.

Turn the water down to a simmer and steam for 30 minutes.

Let cool and refrigerate or freeze. All Seitan tastes better the second day because the spices blend together better.

Note: all of the ingredients are available at our local Bulk store. Even the regular beef broth cubes at our local bulk store are vegan. Just read the ingredients and you may be surprised.

Mild Seitan Sausages

These are great to add to any recipe that would normally call for sausage or in a wrap or a sandwich. They are also good on pizza. Seitan usually calls for oil as an ingredient but I have been making these without oil and they are good.

This is the recipe I am most likely to serve to company because there are many people who don't like hot spices.

Ingredients:

In a bowl combine:

1 1/2 cup vital wheat gluten

1/4 cup garbanzo flour

1/4 cup nutritional yeast

1 tsp poultry seasoning

1/2 tsp paprika

1/2 t cumin

In a measuring cup combine:

1 1/2 cup vegan beef broth 

2 Tbsp minced garlic

To Make:

Mix the dry ingredients together.

Stir the wet ingredients together then pour into the dry ingredients.

Knead for 3 minutes.

Let sit for 10 minutes.

Put at least an inch of water in a large pot and put on stove to boil.

After the seitan has been sitting for 10 minutes knead for another 30 seconds then cut into 4 or 6 or 8 pieces and shape into sausages or patties.

Wrap each piece in foil and place in a colander.

Set the colander over the boiling water and cover with a lid.

Turn the water down to a simmer and steam for 30 minutes.

Let cool and refrigerate or freeze. All Seitan tastes better the second day because the spices blend together better.

This photo makes me aware of how casual I am about shaping them. A perfectionist could make them far more perfect in size and shape if desired.

Note: all of the ingredients are available at our local Bulk store. Even the regular beef broth cubes at our local bulk store are vegan. Just read the ingredients and you may be surprised.