"beefy" Seitan Log

"beefy" Seitan Log created by danakscully64

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:
1hr 34mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat the oven to 325°F.
  • 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.
  • 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).
  • Slice or chop as desired, and serve immediately or store in the refrigerator or freezer.
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RECIPE MADE WITH LOVE BY

@Spice Princess
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@Spice Princess
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"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."

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  1. danakscully64
    "beefy" Seitan Log Created by danakscully64
  2. danakscully64
    The only change I made was I used half as much cumin. This log has a good flavor and is very simple (which I like). I had issues with mine being too spongy in the middle to my liking, but I may not have made the log long enough (too thick). I ended up slicing the log up and making vegan roast "beef" dip sandwiches. I'll definitely be using this recipe again, thanks!
  3. danakscully64
    "beefy" Seitan Log Created by danakscully64
  4. brokenburner
    "beefy" Seitan Log Created by brokenburner
  5. Spice Princess
    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.
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