2 hrs 15 mins
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.
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Units: US | Metric
- 1Preheat oven to 350 degrees.
- 2Line an 8 inch square baking pan with two inch high sides with parchment paper. Lightly oil the parchment paper.
- 3Stir the flours, nutritional yeast, herbs, spices and salt in a largew bowl.
- 4Combine the water, oil and tamari in another bowl.
- 5Quickly 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.
- 6Transfer the dough to the prepared pan and smooth the top. Cover with tin foil.
- 7Place the pan of seitan dough in a larger roasting pan, then add water halfway up the side of the seitan pan.
- 8Bake for 2 hours until the seitan in firm on the top, adding more water to the pan as necessary.
- 9Cool to room temperature, cut and use or wrap to freeze. Unfrozen seitan will stay good for two days in the refridgerator.
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Nutritional Facts for Basic Seitan (Baked)
Serving Size: 1 (156 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 282.6
- Calories from Fat 94
- Total Fat 10.5 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 880.6 mg
- Total Carbohydrate 20.1 g
- Dietary Fiber 4.5 g
- Sugars 0.2 g
- Protein 30.0 g