Seitan Log II
photo by danakscully64
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 354.88 ml vital wheat gluten (aka Do-Pep Flour)
- 59.14 ml nutritional yeast
- 4.92 ml salt
- 2.46 ml paprika
- 4.92 ml cumin
- 4.92-9.85 ml onion powder
- 9.85 ml garlic powder
- 9.85 ml dried parsley
- 177.44 ml vegetable broth
- 59.16 ml tomato paste
- 14.79 ml tamari or 14.79 ml soy sauce
- 29.58 ml extra virgin olive oil
- 29.58 ml vegetarian worcestershire sauce
directions
- 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.
Questions & Replies
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Reviews
-
*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!!<br/><br/>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!
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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!
Tweaks
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*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!!<br/><br/>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!
RECIPE SUBMITTED BY
danakscully64
Ames, Iowa
Vegan Baker