Basic Seitan Baked Recipes

Steps:

• Stir vital wheat gluten, nutritional yeast, 1/2 cup vegetable broth, liquid amino acid, olive oil, and garlic in a bowl until ingredients come together into a ball. Knead ball until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch thick patties.
• Bring 4 cups vegetable broth, water, and tamari to a boil in a large pot. Carefully place patties into boiling broth; cover pot and return to a boil. Set lid slightly askew to vent steam and reduce heat to low. Continue simmering patties until firm, turning patties occasionally, about 1 hour. Remove pot from heat and set lid aside. Allow patties to cool in broth for 15 minutes before serving.

Steps:

• 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.

Steps:

• Preheat the oven to 375. Combine all ingredients in a bowl and stir.
• Once all the dry ingredients are mixed in, knead the dough with your hands for several minutes until thoroughly mixed.
• Then, roll the dough into a log and cut it into 1/2 inch slices.
• Place each of the slices on a lightly greased baking sheet and spread the dough with your fingers to thin them. Bake on a low oven rack for 10 minutes.
• Flip the seitan strips and bake on the other side for five minutes.
• Once finished, dip them in ketchup or BBQ sauce, stuff them in a pita pocket as a sandwich, toss them into tacos or fajitas, or add them to your favorite salad or pasta. You can do almost anything with the as you would chicken strips.

Steps:

• Preheat oven to 325°F.
• In a large bowl, combine all dry ingredients well.
• In a smaller bowl, combine all liquid ingredients well.
• Add the liquids to the dry mix and combine well, then knead for a few minutes. If there's dry ingredients floating around, add extra cold water 1T, (or too wet 1T wheat gluten) at a time until it's like a moist sponge.
• Roll in a piece of foil making a log shape, twisting the ends.
• Bake for 90 minutes, flipping half way through.
• Let cool before using as desired.