Total Time
2hrs
Prep 0 mins
Cook 2 hrs

This recipe was derived from a larger food network recipe. This is just make the seitan part. From The Real Food Daily Show

Ingredients Nutrition

Directions

  1. Preheat oven to 350F.
  2. Line a 8 inch square pan with parchment paper making sure the sides are 2 inches high.
  3. Heat 1 tbsp oil in heavy skillet over med. Add onion and garlic and saute until tender. Set aside.
  4. Stir flours, yeast and salt in large bowl. Puree the beans with 1/2 cup canola oil, tamari and onions in blender until smooth adding water to make a smooth creamy bean puree then whisk remaining water into puree in bowl. Quickly stir bean into flour until you have a wet dough. Transfer to pan and smooth. Cover with foil.
  5. Place this in a water bath. Put pan in larger pan and add enough water to come up halfway on sides. This is to ensure even cooking. Bake for 2 hours or until seitan is firm on top. Add water to pan if needed to maintain half level.
  6. Cool seitan to room temperature Quarter. You should have four 1 pound squares.
  7. Keep covered and refrigerated for up to two days.
  8. Frozen: wrap separately in plastic and place in resealable bag. keeps one week.

Reviews

(3)
Most Helpful

The taste was awesome... but I did find it a bit dry. Next time I am planning on mixing all of the ingredients and adding the wheat gluten last - 1/2 cup at a time. This way, I can achieve a slightly "juicer" texture. It was just too dry the way this recipe describes it. I do think that the taste was great and it makes a whole lot so if you need to stock up on a protein in your freezer - this is the recipe. It's a keeper but needs some adjustment. More proof that homemade is always better than the stuff you buy in the grocery store...
Thanks!

Broadtech November 02, 2010

This was great. Better than Tofurky, and a quarter of the price. I added some chicken flavored seasoning and didn't bake it. Instead I wrapped it firmly in cheesecloth and steamed it for an hour. Delicious, hot or cold.

Jujubegirl October 21, 2009

This is a keeper. When it first came out of the oven the texture seemd bread like. I thought this was a total loss, but wrapped it up & put it in the refrigerator anyway. After it set for a day the texture firmed up. The flavor is really delicious. This worked best for me sliced very thin. We had it with gravy, greens, & mashed potatoes. It would make a great veggie sandwich "meat". It did not work for me so much when I cut it in chunks. The thin slices were perfect for this seitan recipe. This is a bit different than your regular wheat gluten only seitan. I will make this again. It would be a perfect turkey substitute for a veg**n thanksgiving.

jenn w May 27, 2007

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