Baked Seitan
Oftentimes I find protein-rich vegetarian options lacking, particularly in the texture department. Even with squeezing, draining, baking, and/or frying, tofu still remains (sometimes delightfully) creamy in the middle. When I want something I can bite into – satisfyingly chew – I turn usually to this seitan recipe. It’s a jif to whip up. Measure dry ingredients.
Mix.
Measure wet.
Mix.
Combine and knead for a few minutes.
Shape into a log. I know what it looks like. It’s not the first thing we’ve eaten that looks like that.
Roll it and bake it. Easy peasy. Looks a lot better now. Like Christmas waiting to happen.
Simple and effective but, more importantly, delicious. We’ve made this dozens of times over the past years, tweaking the recipe in various ways. To accentuate the smokiness, we’ve taken to adding smoked paprika as well as dried smoke flavoring, which isn’t necessary but damn good. After baking for an hour and a half, turning it every half hour or so, this steamy, warm, and smoky log arrives. Sliced up thinly with barbeque sauce – diced up and skewered to roast over open flames – sandwiched between sharp cheddar and a spicy pepper chutney. Let’s just say it’s great on bread.
The recipe originally comes from the Post Punk Kitchen and is referred to as The Seitan O Greatness. Rest assured that it deserves the name.
Smoky Seitan (O Greatness)
Dry:
1.5 cups Vital Wheat Gluten
1/4 cup Nutritional Yeast Flakes
1 tsp Smoked Paprika
1 tsp Sweet Paprika
1 1/2 tsp Hickory Smoke Flavoring (you can find it from Penzeys but be warned because they have an amazing selection of other spices, herbs, and mixes)
1/2 tsp Cumin
2 tsp Fresh Ground Black Pepper
1/2 tsp Cayenne Pepper
2 tsp Garlic Powder
Wet:
3/4 cup Water or Veggie Broth
4 tbsp Tomato Paste
1 tbsp Tamari or Soy Sauce
2 tbsp Extra Virgin Olive Oil
2 tbsp Worcestershire Sauce
Combine dry ingredients in bowl. Combine wet ingredients in a different bowl. Pour wet into dry and mix until combined. Knead for a few minutes. Shape into a log about 6 inches and wrap in aluminum foil. Back 90 minutes at 325. Turn ever half hour. Let the log cool before putting in the refrigerator.
Slice, dice, and shave. It’s great diced up finely and cooked with potatoes for a delicious breakfast (or anytime) hash. So easy. I think I’ll go make some more right now.
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