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    You are in: Home / Recipes / Seitan Log II Recipe
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    Seitan Log II

    Seitan Log II. Photo by danakscully64

    1/3 Photos of Seitan Log II

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    10 mins

    1 hrs 30 mins

    danakscully64's Note:

    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.

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    Ingredients:

    Serves: 6

    Yield:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on September 18, 2012

      55

      *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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 24, 2008

      55

      Delish. I made a half log because I didn't have enough vital wheat gluten. A nice change from the first seitan log. I was a little heavy handed on the spices and next time will follow the recipe closer. Even though the log was smaller, I still cooked it for the same amount of time and it worked great. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2008

      55

      This was my first attempt at making seitan. I am surprised at how easy it was and how much flavor it has. This stuff is great! Thanks for a really nice recipe dana!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Seitan Log II

    Serving Size: 1 (29 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 83.4
     
    Calories from Fat 47
    57%
    Total Fat 5.2 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 646.2 mg
    26%
    Total Carbohydrate 6.9 g
    2%
    Dietary Fiber 2.9 g
    11%
    Sugars 1.4 g
    5%
    Protein 4.3 g
    8%

    The following items or measurements are not included:

    vital wheat gluten

    vegetable broth

    vegetarian worcestershire sauce

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