Baked Seitan Log Recipes

EASY HOMEMADE SEITAN RECIPE

Steps:

• Combine the soy sauce with 1 cup of water in a small mixing bowl and stir together.
• Combine the gluten flour, baking powder, and optional nutritional yeast and/or seasoning blend in a medium mixing bowl.
• Gradually add the liquid to form a stiff dough, stirring with a spoon at first, and then working together with your hands. Drizzle in a little more water if need be; you want all the dry ingredients to be moistened, while making sure the dough remains stiff.
• Turn out onto a floured board (you can use additional gluten flour for this) and knead for 2 to 3 minutes. It's not going to be completely smooth, but really work it!
• Return the dough to one of the bowls you used, then cover with a clean tea towel. Let it rest for 15 minutes.
• Meanwhile, fill a soup pot about 2/3 full with water. Add the bouillon cubes and ginger. Start heating.
• Once the dough has rested, divide it into two more or less equal pieces and pull into long, narrow loaves the shape of miniature French breads. This dough isn't easy to work with; it tends to spring back to whatever shape it's in, but do the best you can - it will come out fine.
• With a sharp, serrated knife, cut each section of dough crosswise into slices no thicker than 1/2 inch.
• When the water comes to a slow boil, gently drop in each slice of dough. Within a couple of minutes, the dough is going to puff up and look like it's threatening to escape the cooking pot! It will settle back; keep pushing the pieces down into the water. I like to reach in with kitchen sheers and cut pieces that have expanded crazily, but this is optional.
• Simmer gently and steadily for 30 minutes. Scoop out pieces of seitan to use in recipes (usually about a third to a half of the amount made with this recipe is what you'll need for an average recipe). Set on a plate or cutting board until cool enough to handle, then cut into smaller slices or chunks.

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.

VEGAN SEITAN ROAST (INSTANT POT OR BAKED)

Steps:

• Plan: If cooking in an Instant Pot, make sure it's large enough to hold the roast, which is approx 9 inches long. I use this 6 quart model. If cooking in the oven, locate a high-sided baking dish that can hold the roast plus about an inch of broth, and that can be tightly covered with foil. Preheat oven to 375 degrees F (190 C).
• Place vital wheat gluten in a large mixing bowl, and set aside. In a blender combine the beans, walnuts, garlic, onion powder, poultry seasoning, rosemary, sage, salt, pepper, 1 ½ cups broth (354 ml), vinegar, mustard, maple syrup, and liquid smoke. Blend on high speed until smooth.
• Pour wet ingredients into vital wheat gluten, and stir until a dough forms. Move dough to a flat surface and knead by hand for 4 to 5 minutes. The dough will continue to firm up as you knead, and you'll see the gluten strands forming. *Alternatively, you can use a stand mixer with a dough hook attachment to do the kneading. Let it run on low (speed 2) for 3 to 4 minutes.
• On a flat work surface use your hands to shape the dough into a log approximately 9 inches long x 3 ½ inches wide. Note, this will barely fit in a 6 Qt. Instant Pot; for the IP you can make it a bit shorter and wider if needed.
• In a small bowl, combine the dry ingredients for the herb rub. Coat the outside of the roast with oil, then apply the rub. Let the seitan rest for a few minutes.
• Cut a piece of cheesecloth large enough to wrap around the roast several times and with enough overhang on the ends to be securely folded underneath (the entire roast should be contained). Refer to photos above if needed. Wrap the roast, then tightly fold the ends underneath. Optional: wrap with 3 to 5 pieces of twine to create a "tied roast" appearance.
• Instant Pot instructions: place trivet inside the insert, and add just enough of the remaining broth to reach the bottom of the trivet. Place wrapped roast on trivet, close and secure the lid. Cook on high pressure for 65 minutes. Allow pressure to naturally release for 10 minutes, then quick release remaining pressure. Carefully remove Instant Pot lid. Let roast cool for a few minutes, then lift out by trivet handles and place on counter to cool. Oven instructions: place wrapped roast in baking dish and add remaining 2 cups of broth. Flip the roast a couple of times so that the cheesecloth gets saturated with broth. Cover dish tightly with foil, crimping the edges. You want to contain as much of the steam as possible to keep the roast moist. Bake for 1 hour and 45 minutes, flipping the roast at the 1 hour mark.
• To test for doneness, use tongs to press the center of the roast. It should feel very firm. It's okay if it feels slightly less firm than the ends, but if the center feels at all squishy, cook for another 5 minutes in the Instant Pot or 10 minutes in the oven. Remove the cheesecloth once cool enough to handle.

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!

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.

THE QUICKEST & EASIEST SEITAN RECIPE!! (VEGAN CHICKEN!)

Steps:

• Add about an inch of water to a pot with a steamer basket and bring to a light boil.
• In the meantime, whisk together the vital wheat gluten, flour, vegetable broth powder, onion powder, garlic powder, and salt in a medium bowl. Pour in the water and mix to form a ball of dough. Lightly grease the steamer basket, then tear off bite-sized pieces of the seitan dough and place them in a single layer in the steamer basket. Cover, and steam the seitan for 10 minutes.
• In the meantime, in a small bowl or a measuring glass, mix together the Thai sweet chili sauce, hoisin, soy sauce, water, rice vinegar, and sesame oil. Set aside. (See notes for other sauce options).
• When the seitan is done steaming, heat 2 tablespoons of oil in a large skillet or non-stick pan. Use tongs to remove the seitan bites from the steamer basket, and place them into the hot oil in the pan. Be careful as it may splatter. Cook the seitan bites a few minutes per side until they are golden brown and crispy. Remove from the heat and add the sauce and toss to coat. Garnish with green onions and sesame seeds if desired and serve hot.