Seitan Log

"A baked seitan recipe posted by Lachesis on the Post Punk Kitchen forum. It's easy to make and tasty. It's spicy and the log form makes for great slicing."
photo by stacey.moore photo by stacey.moore
photo by stacey.moore
photo by HEATHER H. photo by HEATHER H.
photo by Kathy228 photo by Kathy228
photo by Kathy228 photo by Kathy228
Ready In:
1hr 40mins




  • 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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  1. This is the THE BEST seitan log I have made to date. It was very moist and flavorful. I chose to omit the cinnamon, cumin and allspice. I added 1 teaspoon of onion powder instead. It was such a huge hit, we ate 2/3 of it for dinner tonight. Thanks for posting a fantastic recipe!
  2. After discovering this recipe on the site, it is now one of the most versatile recipes in my arsenal. Like user veggie_mama, I also omit the cinnamon, cumin, and allspice. I add onion powder in their place. My household enjoys just snacking on the log throughout the day. Its so good! When I make tofu lasagna, I crumble part of the log up and throw it in my vegan "ricotta" mixture. It gives it an extra kick! So many ways to use this recipe in others.
  3. Fabulous! I tripled the recipe, and changed up the spices a bit. I was aiming for a "smoked turkey" tasting substitute. The addition of liquid smoke, onion powder and poultry seasoning helped. I left out the cinnamon, allspice and cumin. I used half tamari, and half Braggs. I ended up slicing this pretty thinly on an electric slicer, and making panini with it and some brie, pesto and baby spinach. Wonderful directions, Ajo, thanks!
  4. My first experience with making my own meat substitute. I left out the "sweeter" spices, but added onion like others did. I'll definitely make this again, cause I can see flavoring this with crumbled seaweed to make a fish patty, using poultry seasoning for turkey type things. I will either double wrap this next time or cook less, as mine got pretty dark on the down side of my log. Tasty though. Thanks for sharing.
  5. I'm new to vegetarian cooking and this recipe was easy to follow and turned out beautifully. I look forward to trying other spice combinations.


  1. I made this recipe after finding it on the PPK site and loved it. I ended up having a few meals with it (BBQ Seitan and 2 different types of chili). It was pretty easy to make as well. This is going to sound so weird, but it tasted like a mix between pumpkin pie and pepperoni. Next time, I'll leave out or cut back on the cinnamon. ***EDIT: I changed the spices around the 2nd time and it was even better: salt, cumin, garlic powder, onion powder, parsley, and used broth instead of water. MUCH MUCH better!


I live with my hubby and three feline children in Oakland by Lake Merritt. My rating system: 5 stars if the recipe works without having to make changes (my own subs just for personal preference do not count) *New Rule: If hubby says "mmmm" or "this is good" without me asking if he likes it, it automatically gets five stars 4 stars if the recipe needs a minimal amount of changing because the recipe does not work the way it was written or if overall it just didn't WOW me. 3 stars and below if the recipe just does not work or if the instructions are not written clearly enough to make it. Please know that I will change your recipe to fit my diet. I mean no disrespect, but since I have to diet I have to do it. I refuse to limit myself to recipes that already fit my diet and like the challenge of changing already existing recipes to be healthier. I will leave out the oil, leave out or replace the cheese and milk with a non-dairy alternative, and use whole grains. I will also leave out meat and broth and choose vegetarian, low sodium versions/alternatives. I still rate recipes that I make these changes to. But, if I use a recipe as inspiration only- meaning I got a great idea from it but changed it all around- I generally will not give any stars but will put a little note stating what I did. I love to give credit where credit is due. I don't deduct stars if I personally do not like an ingredient in the recipe. I don't make recipes that I think that I won't like, which is why you will probably notice that most of my ratings are pretty high. I think it is silly that people choose to make recipes that include ingredients that they don't like then rate them poorly saying "I don't care for..." Anyway, you get the idea. I've participated in <img src=> <img src=> <img src=> <img src=>
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