Basic Seitan (Baked)
"Although this recipe is for plain seitan to use in other recipes, it also tastes great on it's own. From the Real Food Daily Cookbook by Ann Gentry. The instructions say to cut the loaf into quarters after it has cooled, and each piece will be around 1 lb (about the size needed for an average recipe). Wrap the extra pieces well and freeze until needed."
- Ready In:
- 2hrs 15mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 3 cups wheat gluten flour
- 1 1⁄2 cups whole wheat pastry flour
- 2⁄3 cup nutritional yeast
- 2 teaspoons ground coriander
- 2 teaspoons ground sage
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- 4 cups water
- 1⁄2 cup canola oil
- 1⁄2 cup tamari
directions
- Preheat oven to 350 degrees.
- Line an 8 inch square baking pan with two inch high sides with parchment paper. Lightly oil the parchment paper.
- Stir the flours, nutritional yeast, herbs, spices and salt in a largew bowl.
- Combine the water, oil and tamari in another bowl.
- Quickly stir the wet ingredients into the dry to make a very wet dough. It may seem like there is too much liquid, but it will all mix in with enough stirring.
- Transfer the dough to the prepared pan and smooth the top. Cover with tin foil.
- Place the pan of seitan dough in a larger roasting pan, then add water halfway up the side of the seitan pan.
- Bake for 2 hours until the seitan in firm on the top, adding more water to the pan as necessary.
- Cool to room temperature, cut and use or wrap to freeze. Unfrozen seitan will stay good for two days in the refridgerator.
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RECIPE SUBMITTED BY
<p>I live with my hubby and three feline children in Oakland by Lake Merritt. <br /> <br /> <br />My rating system: <br />5 stars if the recipe works without having to make changes (my own subs just for personal preference do not count) <br />*New Rule: If hubby says "mmmm" or "this is good" without me asking if he likes it, it automatically gets five stars <br />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. <br />3 stars and below if the recipe just does not work or if the instructions are not written clearly enough to make it. <br /> <br />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. <br /> <br />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. <br /> <br />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. <br /> <br />I've participated in <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group04cherry.jpg" alt="" /> <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group09okra.jpg" alt="" /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group02banana.jpg" alt="" /> <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group12starfruit.jpg" alt="" /></p>
