Yes, seitan (cooked extremely gluten-rich/pure gluten dough, used in chinese and western vegetarian cuisine). The first thing with which I would try taking advantage of such equipment if it fell into my hands.
There is hardly a vegetarian preparation that could benefit as much from ANY device that allows precise temperature control, and constraining the ingredient: It will take ages to set/cook if the temperature is too low, often resulting in it being undercooked, giving you the infamous "rubber" texture. Get it a little to close to boiling if it has not set yet, especially if not constrained: the equally infamous "brains" texture because steam leavening will expand it far too much. It usually takes either long, very closely monitored simmering (get it boiling early on for even a minute - texture impaired) or *long* low oven baking in foil to actually get the stuff decent - most ready made/canned IS NOT, some asian canned varieties - the famous mock duck - are OK, instructions on gluten bags usually lead you down a spongy garden path if followed.
