Seitan seems to be a staple as 'meat replacement' for vegans, but for non-vegans it sounds esoteric and exotic. Since I only eat vegan (as an experiment) since October I never had seitan, store-bought or home-made. Maybe, I did, but that might have been accidentally sampling the various salads at Whole Foods. Nevertheless, that did not keep me to try out making seitan today. I found versions of cooking seitan in broth and letting the cutlet expand, but,this did not sound too appealing to me. So, I opted for a baked seitan log. First sampling? Surprisingly meaty textures and fabulous flavor.
1 1/2 cups vital wheat gluten
2 teaspoons sweet paprika
1/4 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon pepper
1/2 teaspoon cayenne pepper
2 teaspoons garlic powder
3/4 cup vegetable broth
4 tablespoons tomato paste
2 tablespoon tamari
2 tablespoons extra virgin olive oil
2 tablespoons vegetarian worcestershire sauce
Preheat oven to 325°.
In a large mixing bowl mix dry ingredients. Mix the rest of the liquid ingredients in another mixing bowl. Whisk well until mixed.
Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.
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. Wrap it foil or plastic and refrigerate. Slice to use as desired.