It’s going to take about as long as delivery anyway.
Slow Cooker Pizza:
1 pre made dough (your neighborhood grocery store should have some in the bakery area)
Sauce of preference
Toppings of choice
Olive oil, to grease the crockpot dish
To prepare your dough, create a surface to roll your dough. An oiled cutting board is perfect, lay your dough out, form into a ball, cut ball in half, wrap one half in Saran Wrap and place in fridge until ready to use (it’ll store for a few days, save and make pizza another night), and roll the other half of dough into an oval shape to fit your crockpot. Afterward, place dough in crockpot and top with your favorite toppings, I like good ol vegan cheese pizza with a little bit of Brazil nut pesto. Sauce up the dough, throw some vegan cheese on top, then drizzle some pesto on top with a little bit of homemade crumbled seitan; but you can do as you please. Cover your crockpot with a clean tea towel, or a layer of paper towels, then place the crockpot lid on top to secure towel and prevent it from touching your food and prevents your crust from getting solid and turning into a dumpling instead of being baked and crusty. Set crockpot to high and cook for 1 1/2 to 2 hrs. Let cool for 10 and serve with a nice little salad! Easy peasy lemon squeezy!
Definitely a better recipe than what comes on the package of vital wheat gluten.
Black Bean and Mushroom Seitan Roast:
1 can of black beans
1 cup of mushrooms
1 green onion
1 stalk of celery
2 tbls Earth Balance or cooking oil
2 tsp veggie bouillon (or 2 vegan chicken bouillon or 2 vegan beef bouillon, or one of each)
1 tsp onion powder
1 tsp garlic powder
½ tsp black pepper
1 tsp paprika
1 tbls nooch
½ tsp bay leaf powder
1 tsp oregano
1 tsp basil
1 tsp parsley
….1ish cup of vital wheat gluten flour
Chop up the green onion and celery. In a medium pan turn the heat on to medium-high and add vegan butter. When vegan butter is melted add the green onion and celery. Sautee the green onion and celery until soft, and add a cup of chopped mushrooms and sautee until brown; then remove from heat. In a blender add the can of black beans, the cooled mushroom mixture, and the rest of the ingredients EXCEPT for the wheat gluten flour. Blend until smooth. Empty the contents of the blender into a large bowl, add the wheat gluten flour about a ¼ cup at a time, mixing and kneading with your hands until the dough can hold shape.
Roll the dough into a log and wrap with parchment paper. Place in a crock pot on high for 6 hours submerged in veggie broth.
The roast should have a bouncy NOT mushy feel at the end of cooking. Remove roast from cooking broth and keep wrapped in parchment paper. Let the roast cool down for at least and hour and then it’s ready for use!
I sliced the seitan and pan fried it with some of my Cajun Seasoning and some nooch. Served it with vegan gravy, mashed potatoes, and mixed greens with corn.