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."
photo by Kathy228 photo by Kathy228
photo by Kathy228
photo by Kathy228 photo by Kathy228
photo by mersaydees photo by mersaydees
Ready In:
1hr 30mins




  • 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 80 minutes, turning once or twice.
  • 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. Spice Princess
    I have made this a couple times now and just getting around to reviewing. What a fabulous recipe! I did make some minor changes, mainly using less cumin (and I may cut it out completely next time -- maybe it's because I grind my own cumin, but I feel like it really dominates.) The texture is so much nicer than the simmered kind I had been making before. I discovered that you can also make it into little "cutlets" (kind of like the Quorn brand) which I feel are very handy to keep in the freezer. Thanks for a great recipe, I will be playing with this for years to come! PS -- I also came up with a variation that is more "beefy" in flavor, which I will be posting.
    I can't wait to try this! I didn't even realize a chick'n version was posted! I will be back to review. <b>UPDATE:</b> I'm waiting for my KitchenAid mixer to arrive, once it does, this will be one of the first things I make.
  3. Three Kids Make Me Crazy
    This was very tasty, though I thought the outside was a little dry. Next time I think I'll cut the baking time by ten minutes or so. Definitely will make again though, thanks veg, for yet another great seitan recipe!
  4. Kathy228
    This tastes chickeny! I was surprised. I used a vegan chix bullion cube with the water and doubled the yeast. I am so happy I made this. I think it's going to be quite versatile. Thanks so much for this recipe.
  5. vegetara
    I really enjoyed this. It was a little tougher than I expected, but that's good because mushy seitan kinda grosses me out! I can't remember what chicken tastes like, so I can't compare, but it is delicious on it's own. I served this with Vegan Gravy (14607). Perhaps next time I'll add the vegan chik'n bullion.


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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