"beefy" Seitan Log

This is based on the "Seitan Log" and its variations posted by VegSocialWorker. I realized that portabella and shiitake mushrooms are sometimes described as "beefy", so I decided to make a seitan with mushroom stock instead of veggie stock.

• Ready In: 1 hr 34 mins
• Serves: 4-6
• Yields: 1 pound

Ingredients

• 1 1⁄2 cups vital wheat gluten
• 1⁄4 cup nutritional yeast
• 1  teaspoon ground cumin
• 1  teaspoon onion powder
• 1  teaspoon garlic powder
• 1  cup  mushroom stock
• 1 1⁄2 tablespoons soy sauce
• 1 1⁄2 tablespoons vegetarian worcestershire sauce

Directions

1. Preheat the oven to 325°F.
2. Mix together the dry ingredients in a large bowl. Mix together the liquid ingredients in a smaller bowl, then stir them into the dry ingredients until completely blended. Knead the dough in the bowl for a couple minutes, then place on a sheet of foil and shape into a log about 6 to 8 inches long. Wrap the foil tightly around the log and twist the ends.
3. Bake for 80 minutes (this will be firm with a slightly crispy outside -- if you like your seitan a little "spongy", maybe bake for 60 to 70 minutes).
4. Slice or chop as desired, and serve immediately or store in the refrigerator or freezer.