This recipe makes 32 little links. This is more than you need but seitan freezes great and you might as well make the whole recipe and freeze the extra so that you can pull out a few whenever you want.
Add the first 6 ingredients to a large bowl. Mix well.
In a separate small bowl add ½ cup water, tomato sauce, maple syrup, ketchup, salt, oil. Mix well.
To the slow cooker add vegetable broth and 2 cups water. Cover and turn on low.
Make a well in the center of the dry mixture and pour in the tomato sauce wet mixture. Stir. This comes together quickly.
Start to knead in the bowl. It is a wet mixture but will start to become elastic. Knead about 3 to 4 minutes for a softer and tender breakfast link.
Pinch off small chunks and then roll between the palms of your hands. Pretty quickly back and forth. You really can’t form a pretty link but it works. To make these small links you'll have 32. If you're fine with larger links then you can make 16. The small ones will be about 3" to 4" long.
Drop the links into the crock pot liquid.
Cover and turn on low for 7 to 8 hours. Either time is fine. They will plump up and become larger in size.
Remove from the slow cooker and continue with the sandwich preparation. Let the extra seitan cool before storing.
To store - Keep in the refrigerator for up to 5 days and use as needed. They freeze really well either in their liquid or without.