1 1/4 cups vital wheat gluten (150 g)
3/4 cup instant potato flakes (43 g)
1 cup of your favorite beef-style broth
2 tbsp vegan worcestershire sauce
2 tbsp soy sauce, tamari or liquid aminos
1 tbsp molasses (sub brown sugar)
1 tsp Marmite
1 tbsp porcini or shiitaki mushroom powder
To replace 1.33 tbsp marmite and mushroom powder use miso powder, nutritional yeast, MSG, soy sauce and beef broth paste
1 tbsp beetroot powder (sub red dye)
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp oregano
1/2 tsp ground black pepper
1/4 cup neutral oil for frying
Simmering Broth
4 cups of your favorite beef-style broth
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
Add broth and spices together in a food processor and blend for a few seconds.
Add VWG/potato flakes and bring them together into a ball of dough.
Working in batches if necessary, add the dough to a food processor (a dough blade is preferred for this if you have one) and process the ball of dough into a taffy-like texture. Don't combine them as it's easier to fry when they are 2-3 pieces. (Another option is to let the dough rest overnight so it can autolyse).
Once the seitan has been kneaded and/or rested, start heating up your broth in the slow cooker.
Stretch, twist, and tie the seitan in several knots. I like to tie up two or three pieces to make it easier to flip.
Heat 1/4 cup of oil on medium heat, and add the knotted seitan. You're looking for the dough to start to brown, but you want it to actually absorb some of the oil, not overly crisp.
Add the fried gluten to the hot broth in the slow cooker. If using an Instant Pot, set the slow cooker function to normal and do not tightly close the lid or it might get too hot. You want a low simmer.
Cook this way for 2-3 hours, occasionally flipping in the broth. The seitan should feel pretty firm when fully cooked.
Let the slow cooker come to room temperature. Remove seitan and shred in another container.
Store the shreds out of the liquid, covered in the fridge overnight, but save that "juice"/jus/broth! When ready to eat, heat the shreds in a pan with a little oil, if necessary.
Top your sandwich with Giardiniera, and serve with warm jus drizzled on top or on the side.
https://seitansociety.com/recipes/slow-cooker-italian-beef-seitan/