Wednesday, November 14, 2012

Recipe - Baked Seitan Loaf

Thanksgiving is just a week away so here is a recipe for a basic seitan loaf that is easy .. you bake it!

This recipe is from 'Vegan on the Cheap' by Robin Robertson. 

I made the additions to get the flavor closer to the Tofurky brand Hickory Deli Slices. My husband and I both agreed it tastes the same. I usually make half a loaf for the two of us (half loaf is shown in the photo). I slice it up and serve it as the main course along side veggies and potatoes. if you can slice it thin enough, you can use it on a sandwich! It's also great chopped up and stir fried into dishes. I also pan fried it in a little oil and it got a lot like bacon.. I guess, turkey bacon. 

Baked Seitan Loaf

1/2 cup white beans (drained and rinsed)
1/4 cup soy sauce
1 tbsp olive oil
1 1/4 cups vegetable broth (I use bouillon in water)
2 cups vital wheat gluten (wheat gluten flour)
1/3 cup nutritional yeast
2 tsp onion powder
1 tsp garlic powder
1/2 tsp salt

Shelly's Additions:

1 tsp liquid smoke (if you want a smoked flavor like the Tofurky hickory slices), 1/2 tsp celery salt and some Better Than Bouillon No Chicken flavor bouillon. I didn't measure the bouillon. I just added some into it until it tasted good.

Preheat oven top 350. In a blender or food processor combine beans, soy sauce, oil and broth until smooth.

in a large bowl, combine flour, yeast, onion powder, garlic powder and salt. Mix to combine. Stir wet mixture into dry and make a soft dough. Make sure you have the gluten 'strings' .. pull it apart and you should see some elasticity to it. 

Knead for three minutes and shape into an oval loaf shape.

Place the loaf in an oiled sheet of foil and close it in the foil. Place loaf in a 10 inch baking pan. add an inch of water to the pan and lightly cover the entire pan with foil. Bake until form, about 1 hour and 45 minutes.

Note from Shelly - It doesn't take the full 1 hour and 45 minutes if you do half a loaf.... make note of how it feels before you bake it and then you'll understand what 'firm' means and when it's done. Also.. the water will burn off so check that and make sure you add more when needed otherwise the bottom of your loaf will be burned.

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