Baked Seitan Log Food

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BASIC SEITAN (BAKED)



Basic Seitan (Baked) image

Although this recipe is for plain seitan to use in other recipes, it also tastes great on it's own. From the Real Food Daily Cookbook by Ann Gentry. The instructions say to cut the loaf into quarters after it has cooled, and each piece will be around 1 lb (about the size needed for an average recipe). Wrap the extra pieces well and freeze until needed.

Provided by VegSocialWorker

Categories     Vegan

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 10

3 cups wheat gluten flour
1 1/2 cups whole wheat pastry flour
2/3 cup nutritional yeast
2 teaspoons ground coriander
2 teaspoons ground sage
1 teaspoon ground ginger
1 teaspoon sea salt
4 cups water
1/2 cup canola oil
1/2 cup tamari

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.

Nutrition Facts : Calories 282.6, Fat 10.5, SaturatedFat 0.8, Sodium 880.6, Carbohydrate 20.1, Fiber 4.5, Sugar 0.3, Protein 30

SEITAN LOG



Seitan Log image

A baked seitan recipe posted by Lachesis on the Post Punk Kitchen forum. It's easy to make and tasty. It's spicy and the log form makes for great slicing.

Provided by VegSocialWorker

Categories     Vegan

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 cups vital wheat gluten
1/4 cup nutritional yeast
1 teaspoon salt
2 teaspoons paprika
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1 -2 teaspoon pepper
1/4 teaspoon cayenne pepper (you can use 1/8 tsp if you like it less spicy)
1/8 teaspoon allspice
2 teaspoons garlic powder
3/4 cup water
4 tablespoons tomato paste
1 tablespoon tamari
2 tablespoons extra virgin olive oil
2 tablespoons vegetarian worcestershire sauce

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.

BAKED SEITAN LOG



Baked Seitan Log image

We really enjoy this semi-spicy seitan. Cook time does not include cooling time (30-60 on the counter). I like to slice this and lightly fry it on the stove top. It's also good simmered in your favorite bbq sauce.

Provided by TattooedMamaof2

Categories     Oven

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 17

1 1/2 cups vital wheat gluten
1/2 cup nutritional yeast
1 teaspoon paprika
1 teaspoon garlic granules
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon allspice
1 dash cayenne pepper
3/4 cup cold water
4 tablespoons tomato paste
1 tablespoon ketchup
2 tablespoons canola oil
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke

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.

SEITAN ROAST RECIPE BY TASTY



Seitan Roast Recipe by Tasty image

Here's what you need: pinto bean, garlic, soy sauce, olive oil, vital wheat gluten, nutritional yeast, garlic powder, onion powder, dried sage, dried rosemary, dried thyme, pepper, vegetable broth

Provided by Rachel Gaewski

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

¾ cup pinto bean
2 cloves garlic
3 tablespoons soy sauce
2 tablespoons olive oil
2 cups vital wheat gluten
⅓ cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried sage
½ teaspoon dried rosemary
1 teaspoon dried thyme
½ teaspoon pepper
1 ½ cups vegetable broth

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!

Nutrition Facts : Calories 393 calories, Carbohydrate 22 grams, Fat 15 grams, Fiber 2 grams, Protein 39 grams, Sugar 2 grams

"BEEFY" SEITAN LOG



This is based on the "Seitan Log" and its variations posted by VegSocialWorker. I realized that portabella and shiitake mushrooms are sometimes described as "beefy", so I decided to make a seitan with mushroom stock instead of veggie stock.

Provided by Spice Princess

Categories     Vegan

Time 1h34m

Yield 1 pound, 4-6 serving(s)

Number Of Ingredients 8

1 1/2 cups vital wheat gluten
1/4 cup nutritional yeast
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup mushroom stock
1 1/2 tablespoons soy sauce
1 1/2 tablespoons vegetarian worcestershire sauce

Steps:

  • Preheat the oven to 325°F.
  • Mix together the dry ingredients in a large bowl. Mix together the liquid ingredients in a smaller bowl, then stir them into the dry ingredients until completely blended. Knead the dough in the bowl for a couple minutes, then place on a sheet of foil and shape into a log about 6 to 8 inches long. Wrap the foil tightly around the log and twist the ends.
  • Bake for 80 minutes (this will be firm with a slightly crispy outside -- if you like your seitan a little "spongy", maybe bake for 60 to 70 minutes).
  • Slice or chop as desired, and serve immediately or store in the refrigerator or freezer.

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Top Asked Questions

How do you cook seitan in the oven?
Knead the dough in the bowl for 10 minutes until it becomes firmer and less wet. Roll the dough into a log about the thickness of a bunched fist. Wrap the log in grease proof baking paper and then tin foil. Place on a baking tray and put in the oven. Cook for 1 hour, turning the seitan onto the opposite side halfway through.
What is a seitan roast?
This seitan roast is smoky, tender and full of flavour. It’s the perfect addition to any roast or festive occasion. I used to think seitan was so complex to make at home – turns out I was completely wrong. Seitan is so easy to make and it tastes delicious.
What is the best seitan recipe on TikTok?
Washed flour seitan is what’s going viral on Tiktok and while it definitely works, it’s a LOT more work than using vital wheat gluten. It can take hours. Mix 3 parts flour with 1 part water and knead. Place the ball of dough in a bowl of cool water. Wash the dough by kneading and stretching.
How long do you knead seitan dough?
Knead the dough: Knead the dough for 5-10 minutes so it develops strands of gluten – this is what gives seitan its meaty texture. The more you knead, the more chewy it’ll be.

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