SEITAN LOG II
This is a modified recipe from PPK. The changes came from AJO, the person who posted Seitan Log on here. I usually just eyeball the spices, so the measurements are just estimations. I highly recommend slicing this up and making a Seitan Dip with it (serve with Au jus broth) or crumble it up in a food processor and add it to chili or tacos.
Provided by danakscully64
Categories Lactose Free
Time 1h40m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 83.5, Fat 5.3, SaturatedFat 0.7, Sodium 646.3, Carbohydrate 6.9, Fiber 2.9, Sugar 1.4, Protein 4.4
BAKED SEITAN LOG
We really enjoy this semi-spicy seitan. Cook time does not include cooling time (30-60 on the counter). I like to slice this and lightly fry it on the stove top. It's also good simmered in your favorite bbq sauce.
Provided by TattooedMamaof2
Categories Oven
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 17
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.
INSTANT POT® SEITAN LOAF
Basic seitan "wheat meat" recipe for the Instant Pot®.
Provided by Nilla
Categories Vegetarian Main Dishes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk wheat gluten, bean flour, nutritional yeast, thyme, oregano, and salt together in a medium bowl.
- Whisk 1 cup broth, tamari, liquid smoke, and sesame oil together in a small bowl. Add to dry ingredients and stir until well combined. A dough will start to form.
- Knead for 5 minutes, then form into a log shape about 2 inches in diameter and 8 inches long. Wrap with cheesecloth.
- Place in a multi-functional pressure cooker (such as Instant Pot®) with remaining broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove seitan and let cool slightly before slicing and serving.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 27.8 g, Fat 4.2 g, Fiber 2.6 g, Protein 32.9 g, SaturatedFat 0.5 g, Sodium 1024.8 mg, Sugar 1.9 g
SEITAN LOG
A baked seitan recipe posted by Lachesis on the Post Punk Kitchen forum. It's easy to make and tasty. It's spicy and the log form makes for great slicing.
Provided by VegSocialWorker
Categories Vegan
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 15
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.
FAST & EASY HOMEMADE SEITAN
Steps:
- Gluten dough: Combine all dry ingredients and mix thoroughly. Combine all liquids and add to the dry mixture; mix with a fork until the dough reaches a kneadable consistency. Knead a couple of dozen times, then let the dough rest 3-5 minutes. Wet hands (to prevent gluten from sticking) and knead another dozen times, then let the dough rest another 10 minutes. While waiting, prepare broth (below). Wet hands and a knife; cut gluten into 6-8 pieces and pull into thin strips. Simmer in broth for 45-60 minutes. Broth: Combine all ingredients in a large pot with a lid. Bring broth to a boil, add gluten dough pieces, reduce to a simmer and cover. Check occasionally and add more water if needed.
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