Seitan Log II

READY IN: 1hr 40mins
Recipe by danakscully64

This is a modified recipe from PPK. The changes came from AJO, the person who posted Seitan Log on here. I usually just eyeball the spices, so the measurements are just estimations. I highly recommend slicing this up and making a Seitan Dip with it (serve with Au jus broth) or crumble it up in a food processor and add it to chili or tacos.

Top Review by ntotheozmom

*Update: I now have been making this seitan log for almost a year, it is by far my favorite seitan recipe and I use it very often. I now flavor it to whatever flavor profile I am looking for. I use a veggie beef or chicken broth powder for the liquid and also poultry seasoning if I'm making chick'n seitan. It's a flexible recipe and I like that the flavor can be easily adapted. Today I am making it into an "italian sausage" so I will be using classic sausage flavorings, fennel seed, some red pepper flakes and italian seasoning. Love this recipe!!

Our family has recently decided to consume much more vegetarian/vegan meals. I made seitan for the first time a few days ago, but the texture of cooking it in water was too spongy, I saw a recipe that was baked instead so I decided to search one out and this is great! My kids really liked it and I think that hubby will too because the texture is dense and not spongy. Very delicious. I only subbed ketchup for the tomato paste, and some basil and oregano for the parsley. Great recipe!

Ingredients Nutrition


  1. Preheat oven to 325°.
  2. 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.
  3. Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two. it doesn't need long.
  4. Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes.
  5. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate.
  6. Slice to use as desired.

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