I don't have the book to try out other recipes, but Robin Robertson can always be counted on for some well-thought out vegan dishes. This veganized Pot Roast recipe has a nice, rich, traditional flavor and aroma.
The texture of the seitan is spongier than most due to its sitting in liquid and steam for eight hours. That made it somewhat softer than I'm used to, but extremely easy to slice. Still, it stayed firm enough to hold together fine when moved to a plate.
I like seitan firmer and more sausage like so I'd probably like a baked Vegan Pot Roast recipe more than a slow cooked one. It's hard, though, to beat the convenience of throwing some dry ingredients in a bowl to mix for a few minutes, tossing it in a slow cooker with some quartered onions and potatoes, a bag of baby carrots, and some broth, then finding a complete meal eight hours later.