Plant-Based Blueprint

Brooke's Slow Cooker Salsa Seitan

Tender, saucy homemade seitan chunks that cook themselves in salsa.

Serves 415 min hands-on1 hr 30 hands-offPer serving: 232 cal · 29 g protein · 15 g carbs · 6 g fat

Ingredients

  • 1 cup (120 g) Anthony's Goods Vital Wheat Gluten
Dry mix
  • 20 g nutritional yeast
  • 1 tbsp onion powder
  • ¼ tsp smoked paprika
Wet mix
  • 1 ½ cups vegetable broth, 350 ml
  • 2 tbsp liquid aminos, Bragg's
  • 1 tbsp olive oil
To cook
  • 2 cups salsa

Equipment

Mixing bowl · Whisk · Spatula or wooden spoon · Storage containers · Measuring cups and spoons

Steps

  1. 1Combine vital wheat gluten with the nutritional yeast, onion powder and smoked paprika in a large bowl.
  2. 2Whisk the broth, liquid aminos and olive oil together in a separate bowl.
  3. 3Pour the wet mixture into the dry ingredients and stir with a fork. It will clump and stick together.
  4. 4Knead the mixture with your hands into a dough.
  5. 5Pour half of the salsa into the slow cooker.
  6. 6Tear the dough into olive-sized chunks and layer half of them on top of the salsa.
  7. 7Pour the rest of the salsa over the top and add the remaining chunks.
  8. 8Cook on high for 1 to 2 hours until the seitan is tender, stirring once about halfway through.
  9. 9Serve warm, or portion into containers for the week.

Tips

  • Tear the chunks small so they cook through evenly.
  • Keeps in the fridge for several days.

Swaps, macros and the full recipe: gopbb.com/r/brookes-buffalo-protein-nuggets