Brooke's Slow Cooker Salsa Seitan

Combine vital wheat gluten with the nutritional yeast, onion powder and smoked paprika in a large bowl.

Whisk the broth, liquid aminos and olive oil together in a separate bowl.

Pour the wet mixture into the dry ingredients and stir with a fork. It will clump and stick together.

Knead the mixture with your hands into a dough.

Pour half of the salsa into the slow cooker.

Tear the dough into olive-sized chunks and layer half of them on top of the salsa.

Pour the rest of the salsa over the top and add the remaining chunks.

Cook on high for 1 to 2 hours until the seitan is tender, stirring once about halfway through.

Serve warm, or portion into containers for the week.