Baked Seitan Loaf Recipes

SEITAN ROAST RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• In food processor, combine pinto beans, garlic, soy sauce, and olive oil. Process until smooth.
• In medium-sized mixing bowl, combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, sage, rosemary, thyme, and pepper. Add in bean mixture and stir until combined.
• Make a well in the the mixture and pour in vegetable broth. Mix until dough gets thick.
• Once thick enough, use your hands to knead dough.
• Form dough into log, approximately 10 inches (25 cm) long and 5 inches (13 cm) thick. Roll up log in parchment paper, then in aluminum foil.
• Bake for 1 hour, flipping roast every 20 minutes.
• Remove from oven and let rest for 10 minutes before slicing.
• Serve with vegetarian gravy.
• Enjoy!

BASIC SEITAN (BAKED)

Steps:

• Preheat oven to 350 degrees.
• Line an 8 inch square baking pan with two inch high sides with parchment paper. Lightly oil the parchment paper.
• Stir the flours, nutritional yeast, herbs, spices and salt in a largew bowl.
• Combine the water, oil and tamari in another bowl.
• Quickly stir the wet ingredients into the dry to make a very wet dough. It may seem like there is too much liquid, but it will all mix in with enough stirring.
• Transfer the dough to the prepared pan and smooth the top. Cover with tin foil.
• Place the pan of seitan dough in a larger roasting pan, then add water halfway up the side of the seitan pan.
• Bake for 2 hours until the seitan in firm on the top, adding more water to the pan as necessary.
• Cool to room temperature, cut and use or wrap to freeze. Unfrozen seitan will stay good for two days in the refridgerator.

BAKED SEITAN LOG

Steps:

• Preheat oven to 325°F.
• In a large bowl, combine all dry ingredients well.
• In a smaller bowl, combine all liquid ingredients well.
• Add the liquids to the dry mix and combine well, then knead for a few minutes. If there's dry ingredients floating around, add extra cold water 1T, (or too wet 1T wheat gluten) at a time until it's like a moist sponge.
• Roll in a piece of foil making a log shape, twisting the ends.
• Bake for 90 minutes, flipping half way through.
• Let cool before using as desired.

INSTANT POT® SEITAN LOAF

Steps:

• Whisk wheat gluten, bean flour, nutritional yeast, thyme, oregano, and salt together in a medium bowl.
• Whisk 1 cup broth, tamari, liquid smoke, and sesame oil together in a small bowl. Add to dry ingredients and stir until well combined. A dough will start to form.
• Knead for 5 minutes, then form into a log shape about 2 inches in diameter and 8 inches long. Wrap with cheesecloth.
• Place in a multi-functional pressure cooker (such as Instant Pot®) with remaining broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove seitan and let cool slightly before slicing and serving.

EASY BAKED SEITAN

Steps:

• Preheat the oven to 375. Combine all ingredients in a bowl and stir.
• Once all the dry ingredients are mixed in, knead the dough with your hands for several minutes until thoroughly mixed.
• Then, roll the dough into a log and cut it into 1/2 inch slices.
• Place each of the slices on a lightly greased baking sheet and spread the dough with your fingers to thin them. Bake on a low oven rack for 10 minutes.
• Flip the seitan strips and bake on the other side for five minutes.
• Once finished, dip them in ketchup or BBQ sauce, stuff them in a pita pocket as a sandwich, toss them into tacos or fajitas, or add them to your favorite salad or pasta. You can do almost anything with the as you would chicken strips.

SEITAN LOG

Steps:

• 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 a minute or two. it doesn't need long.
• 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.