So it’s technically still Monday here on the west coast! Yes I know I’m a week late on publishing my beef seitan recipe but none the less here it is and it’s pretty darn good. So good in fact that my youngest dog Bonnie loves watching me make it; that and she enjoys sneaking into the recycling to sneak a taste of any leftover soy.
I really hope you enjoy this recipe. It’s really easy to make and I find making seitan in the slow cooker is a completely fool proof way of cooking seitan.
1 1/2 cups active wheat gluten
1/3 cup nooch (nutritional yeast aka yummiest thing ever)
1/2 of a 300g container of soft tofu
1 tbsp montreal steak spice
1 tsp cumin
3/4 cup cold water
1 tbsp olive oil
1 tbsp ketchup
1tbsp soy sauce (or Braggs)
2 tbsp of vegan beef broth
4 cups water
2 tbsp vegan beef broth
sprinkle of montreal steak spice
Combine all dry ingredient in a large mixing bowl and be sure to mix well.
Combine water, oil, ketchup, soy sauce, vegan beef broth and soft tofu in a separate bowl.
Add wet ingredients to the dry and knead with your hands for roughly 5 minutes. Separate dough into 2 part and roll them into 2 small loaves. Let rest for 1 hour.
After dough has rested cut each loaf into 4 pieces and place into slow cooker. Add broth to slow cooker and set to low and cook for 8 hours. If you’re like me and like to occasionally sleep in on your days off you can cook the seitan for 4 hours on high.