I have been jonesing to make some seitan lately but the only recipe I’ve ever used is in a cookbook that is in storage and cannot be accessed. I’ve never been brave enough ( or had the desire ) to make the type of seitan where you have to boil it. Just seems like way to much work for such little return.
So….I went in search of a seitan recipe that was baked instead of boiled. I was a little skeptical when reading the ingredients but decided that it was worth a shot. It turned out to be super easy and tastes wonderful! It is perfect looking and perfect for sandwiches.
INGREDIENTS:
- 1.5 c. vital wheat gluten
- 1/4 c. nutritional yeast
- 1 . salt
- 2 t. paprika
- 1/4 t. cinnamon
- 1/4 t. cumin
- 1-2 t. pepper
- 1/8 t. cayenne pepper
- 1/8 t. allspice (I skipped this)
- 3/4 c. cold water
- 4 T. tomato paste
- 1 T. ketchup (I didn’t have ketchup so I used a little liquid from some salsa and another T of tomato paste)
- 2 T. olive oil
- 2 T. vegetarian Worcestershire sauce
- 1-3 cloves garlic, crushed well (I just sprinkled in garlic powder to taste)
DIRECTIONS
Preheat oven to 325°.
In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
Add the liquid ingredients to the dry ingredients. Mix well, then knead for several minutes.
Form into a log (6-8″ long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.