Seitan Log II

"This is a modified recipe from PPK. The changes came from AJO, the person who posted Seitan Log on here. I usually just eyeball the spices, so the measurements are just estimations. I highly recommend slicing this up and making a Seitan Dip with it (serve with Au jus broth) or crumble it up in a food processor and add it to chili or tacos."
 
Seitan Log II created by danakscully64
Ready In:
1hr 40mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@danakscully64
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  1. ntotheozmom
    *Update: I now have been making this seitan log for almost a year, it is by far my favorite seitan recipe and I use it very often. I now flavor it to whatever flavor profile I am looking for. I use a veggie beef or chicken broth powder for the liquid and also poultry seasoning if I'm making chick'n seitan. It's a flexible recipe and I like that the flavor can be easily adapted. Today I am making it into an "italian sausage" so I will be using classic sausage flavorings, fennel seed, some red pepper flakes and italian seasoning. Love this recipe!!<br/><br/>Our family has recently decided to consume much more vegetarian/vegan meals. I made seitan for the first time a few days ago, but the texture of cooking it in water was too spongy, I saw a recipe that was baked instead so I decided to search one out and this is great! My kids really liked it and I think that hubby will too because the texture is dense and not spongy. Very delicious. I only subbed ketchup for the tomato paste, and some basil and oregano for the parsley. Great recipe!
     
  2. ntotheozmom
    *Update: I now have been making this seitan log for almost a year, it is by far my favorite seitan recipe and I use it very often. I now flavor it to whatever flavor profile I am looking for. I use a veggie beef or chicken broth powder for the liquid and also poultry seasoning if I'm making chick'n seitan. It's a flexible recipe and I like that the flavor can be easily adapted. Today I am making it into an "italian sausage" so I will be using classic sausage flavorings, fennel seed, some red pepper flakes and italian seasoning. Love this recipe!!<br/><br/>Our family has recently decided to consume much more vegetarian/vegan meals. I made seitan for the first time a few days ago, but the texture of cooking it in water was too spongy, I saw a recipe that was baked instead so I decided to search one out and this is great! My kids really liked it and I think that hubby will too because the texture is dense and not spongy. Very delicious. I only subbed ketchup for the tomato paste, and some basil and oregano for the parsley. Great recipe!
     
  3. danakscully64
    Seitan Log II Created by danakscully64
  4. VegSocialWorker
    Delish. I made a half log because I didn't have enough vital wheat gluten. A nice change from the first seitan log. I was a little heavy handed on the spices and next time will follow the recipe closer. Even though the log was smaller, I still cooked it for the same amount of time and it worked great. Thanks for posting!
     
  5. Mamas Kitchen Hope
    Seitan Log II Created by Mamas Kitchen Hope
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