"beefy" Seitan Log

"This is based on the "Seitan Log" and its variations posted by VegSocialWorker. I realized that portabella and shiitake mushrooms are sometimes described as "beefy", so I decided to make a seitan with mushroom stock instead of veggie stock."
 
Download
photo by danakscully64 photo by danakscully64
photo by danakscully64
photo by danakscully64 photo by danakscully64
photo by brokenburner photo by brokenburner
Ready In:
1hr 34mins
Ingredients:
8
Yields:
1 pound
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • Preheat the oven to 325°F.
  • Mix together the dry ingredients in a large bowl. Mix together the liquid ingredients in a smaller bowl, then stir them into the dry ingredients until completely blended. Knead the dough in the bowl for a couple minutes, then place on a sheet of foil and shape into a log about 6 to 8 inches long. Wrap the foil tightly around the log and twist the ends.
  • Bake for 80 minutes (this will be firm with a slightly crispy outside -- if you like your seitan a little "spongy", maybe bake for 60 to 70 minutes).
  • Slice or chop as desired, and serve immediately or store in the refrigerator or freezer.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. The only change I made was I used half as much cumin. This log has a good flavor and is very simple (which I like). I had issues with mine being too spongy in the middle to my liking, but I may not have made the log long enough (too thick). I ended up slicing the log up and making vegan roast "beef" dip sandwiches. I'll definitely be using this recipe again, thanks!
     
Advertisement

RECIPE SUBMITTED BY

<p>Updated June 2011:</p> <p>I'm 32 and married to the absolute love of my life.&nbsp; We just bought our first real home together and we're settling in, trying to get things just the way we want them.&nbsp; Hopefully before too long we will be starting a family!&nbsp; After DH finishes college, that is...</p> <p>I'm a vegetarian, but DH loves meat, although he likes a lot of vegetarian food, too.&nbsp; I like to find meat recipes that I can modify to be veg so we can cook it together side by side -- in two separate pots.&nbsp; Now that we have a real house, DH is obsessed with grilling everything possible, so I'm expecting that to rub off on me as well.&nbsp; I'm excited about grilling fruit this summer.&nbsp; I also grow my own herbs and will be planting a vegatable garden next summer when we are settled in better.</p> <p>Besides that, I am an artist (but have to have a crappy day job to pay the bills, not even worth mentioning, LOL<img title=Tongue src=/tiny_mce/plugins/emotions/img/smiley-tongue-out.gif border=0 alt=Tongue />)&nbsp; I really hope to have my art represented in galleries within a couple years or so, and maybe make most of my living that way.&nbsp; In the meantime, ya gotta do what ya gotta do!</p> <p>&nbsp;</p> <p>A bit on how I rate recipes:</p> <p>5 stars:&nbsp; I made this more or less as written and loved it, will definitely make it again.&nbsp; I may have made some very minor changes like lowering the fat and/or sodium, subbing veg stock for chicken stock to make it vegetarian, increasing the amount of cayenne, etc.&nbsp; but nothing that would change the basic character of the recipe.</p> <p>4 stars:&nbsp; I enjoyed this a lot but had to make some big changes to accomodate our personal tastes.&nbsp; This would include completely changing the cooking method but using the same ingredients (like roasting veggies instead of boiling, etc.) or seriously modifying the amount of something (like if there is way too much or way too little liquid for my tastes, etc.)</p> <p>3 stars:&nbsp; This would be something that just didn't turn out and I don' t think it was my fault -- like if I suspect there is a typo in the ingredients or instructions, and I had to totally improvise in order to save it.</p> <p>I have never yet and will try not to rate anything less than 3 stars -- if I have serious trouble with a recipe, I would leave a comment without stars to explain why I had trouble.&nbsp; I can usually tell whether I will like a recipe before I make it, so I wouldn't want to ruin someone's ratings just because I didn't care for it.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes