fresh-from-the-vegan-slow-cooker

1. For the seitan: In a bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, garlic and onion powders, salt, and pepper. Stir in the soy sauce, oil, and as much water as needed to make a stiff dough. Use your hands to knead for about 3 minutes, then pat the dough out flat on a work surface and cut it into Âź Ă— 4-inch strips.

2. In a bowl, combine the tomato paste, salsa, chili powder, and soy sauce and stir to combine.

3. Combine the bell peppers, onion, and garlic in the slow cooker. Place the seitan strips on top of and in between the vegetables, arranging the seitan pieces so that they don’t touch each other, if possible. Pour the salsa mixture on top of the seitan and vegetables. Season to taste with salt and pepper. Cover and cook on Low for 6 hours.

4. Stir in the lime juice, then taste and adjust the seasonings, if needed. To serve, spoon the mixture into warm tortillas, topped with avocado and tomato.