Beefy Seitan Log Recipes

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.

Steps:

• 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.

Steps:

• Preheat oven to 325°.
• In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
• Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two. it doesn't need long.
• 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 all the way. Then wrap it foil or plastic and refrigerate.
• Slice to use as desired.

Steps:

• Combine the dry ingredients in the bowl of a stand mixer. I used my Kitchen Aid and it worked perfectly.
• Using the paddle attachment on the mixer slowly combine the dry ingredients.
• In a smaller bowl combine the wet ingredients and mix well with a whisk.
• Stop the stand mixer and add the wet ingredients to the dry all at once and slowly incorporate the wet into the dry.
• I added about 4 more tablespoons of spelt flour to the mix as I thought it was too wet. Mix for 5 minutes.
• After 5 minutes turn the dough out onto a cutting board and form it into a loaf shape and let it sit until broth comes to a boil. Turn the heat down to low at this point.
• Cut the loaf into 6 equal pieces and lower each one gently into the simmering broth and let it simmer covered for about 1 hour. Remember DO NOT LET THIS BOIL! It will create holes in your Seitan.
• The Seitan will be spongy and holes will make it even more so. You want to avoid that.
• After the hour is up remove the Seitan from the pot and place on a dish to cool. If you have room in the fridge this would be a good place to cool it down.
• Remember, it has to be thoroughly cooled before its ready. Don't be temped to dig in until it's cold.
• You can use this immediately, or store it in it's broth in the fridge for about 5 days. You can even put the big chunks in a zip lock bag and freeze.
• The Seitan can be used in place of any meat product, you can even grind it in the food processor and use it for burger if you wish.
• Another way to use this is to take a few big pieces and dip in flour, soy milk and bread crumbs and fry or bake it, then top with your favorite gravy.
• Bon Appetit!

Steps:

• Preheat oven to 325°.
• In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
• Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two. it doesn't need long.
• 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 all the way. Then wrap it foil or plastic and refrigerate.
• Slice to use as desired.