Monday, July 11, 2011

Baked Seitan

I've said before that one of my favorite things to experiment with is seitan.  I have made this baked seitan dish several times before, and have had success, but each time I thought it could do with having more flavor.  The seitan I usually make is the kind that is boiled, then marinated, baked, fried, sauteed, etc.  Or I also make the kind that is steamed, then baked.  I have only been making this baked seitan for a couple weeks.  I am finally satisfied that this recipe is super delicious and super easy!

Baked Seitan

The Baked, Cooled Seitan

Yields: a Giant Log - you can freeze it

1 1/2 cups vital wheat gluten flour
3 tablespoons nutritional yeast
1 1/2 teaspoons sea salt
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1/4 teaspoon chipotle pepper
1/4 teaspoon red pepper flakes
1/8 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons tamari or shoyu
2 tablespoons sherry
1 tablespoon prepared mustard
1 tablespoon vegan Worcestershire sauce
1 teaspoon liquid smoke
1 teaspoon boillion powder
1 cup filtered water

1.  Preheat oven to 350 degrees.
2.  Place the vital wheat gluten flour in a large bowl.  Add all the dry spices and stir to combine.
3.  Add all the wet flavorings and the water and stir with a wooden spoon or spatula until combined.  Knead for 1-2 minutes or until gluten becomes firm and well combined.
4.  Form gluten into a log and place in the center of a large sheet of aluminum foil. 

Uncooked Seitan in the Middle of the Foil

A Close-Up of the Uncooked Seitan Log

5.  Roll the aluminum foil around the log and twist the ends, leaving a  couple inches of space to allow for seitan to grow.

The Uncooked Seitan in Aluminum Foil

6.  Place the log in aluminum foil on a sheet tray and bake in the oven for 60 minutes. 
7.  Allow to cool and slice into desired pieces.

The Cooked Log of Seitan - You can Easily Make it
Larger Around and Shorter. 



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