Using a large pan or your instant pot, sauté the onions and seitan in the olive oil over medium heat for 5 minutes (or until onions are translucent). If the seitan starts to stick, you may need to add a bit of water while sautéing. Next, add the minced garlic and cook for more 30 seconds until fragrant. Pour the seitan mixture into your slow cooker, or cancel the saute setting on your Instant Pot.

Add crushed tomatoes, basil, water and red wine into your slow cooker or Instant Pot. Season with salt and black pepper to taste. Finally, set your slow cooker to cook for 4 hours on low and walk away for roughly 3.5 hours

About 30 minutes before the sauce is finished cooking, add your pasta shells and stir. Once the pasta is added to the pot, continue cooking for 30 minutes. Note: Don’t be alarmed if the dish seems a bit soupy when you add your pasta. This sauce will thicken a bit after the shells are added.

Once the slow cooking process is complete, mix in your fresh parsley and soy parmesan.

Scoop a hearty portion of pasta into bowls and serve with a slice of fresh Italian bread. Garnish your slow shells with fresh black pepper, soy parmesan and/or a little fresh parsley to taste. Enjoy!