Seitan Log 3- Chick'n Version

From the Post Punk Kitchen blog. This is a much milder tasting seitan than Seitan Log or Seitan Log II- it's good if you want to use seitan in a recipe or with a sauce rather than having the seitan be the main flavor point. As with the other logs posted, this seitan is much firmer than the boiled type and more dry. It's good for slicing or crumbling or cut into small peices for a sauce.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups vital wheat gluten
• 1⁄4 cup nutritional yeast
• 2  teaspoons cumin
• 1  teaspoon onion powder
• 1  teaspoon garlic powder
• 1 -2  teaspoon salt
• 1  teaspoon poultry seasoning
• 1 -2  teaspoon toasted sesame seeds (optional)

• WET

• 3⁄4-1  cup vegetable broth or 3⁄4-1  cup water
• 2  tablespoons  toasted sesame oil (regular works fine too)
• 1  tablespoon  Braggs liquid aminos (or soy sauce)
• 1  teaspoon  fresh grated gingerroot
• 3  minced garlic cloves (optional)

Directions

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.
5. Bake for 80 minutes, turning once or twice.
6. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate.
7. Slice to use as desired.