I’ve made this twice now. It’s the easiest, tastiest seitan I’ve ever had. I’ve looked at many a recipe for seitan and this one seemed the easiest and I like the spice combination. It’s got great texture, flavor and keeps well refrigerated for days. Use on pizza, salads, tortillas (duh!), appetizers or whatever you think needs a spicy vegan meat substitute (stir fry anyone?).
The first time I made this, I stuck to the recipe for the most part. I didn’t have (or didn’t look hard enough in the spice cabinet to find) allspice. This time I bought some and then of course, discovered I had some. Ah well, it’s probably quite old and needed to be replaced anyway.
Here’s the recipe exactly as I modified and made it today:
Dry ingredients, mix together in a large bowl (I like to use a whisk–works great):
1-1/2 cups vital wheat gluten
1/4 cup nutritional yeast (see me for more on this)
1 tsp sea salt
2 tsp paprika (I used regular, but if you have smoked, go for it!)
1/4 tsp cinnamon
1/4 tsp cumin
2 tsp black pepper (you can use less)
1/4 tsp cayenne pepper (you can use less)
1/8 tsp allspice
2 heaping tsp garlic powder
2 heaping tsp onion powder (not in the original recipe)
Wet ingredients (whisk together in a smaller bowl):
3/4 cup water
4 Tbl tomato paste (aka 1/4 cup)
1 Tbl tamari
2 Tbl extra virgin olive oil
2 Tbl vegan worcestershire sauce (notice how weird the word worcestershire sounds when you repeat it a bunch of times!)
1/4 tsp liquid smoke (this is not in the original recipe, but I had it on hand)
Preheat oven to 325° F.
Add mixed wet ingredients into mixed dry ingredients and stir until well mixed. Remove ball from bowl and knead for a minute or two. I did this on a cutting board. Roll into a log about 8″ long and wrap tightly in foil (remember, shiny side in) twisted on the ends (like a big tootsie roll). Bake for 90 minutes. Remove from oven, unwrap and cool completely. Slice to use as desired. Re-wrap in foil and/or plastic and store in the refrigerator.
Here’s the link to the original recipe to give proper credit.
Also, follow my blog so you will not miss when I post a gluten-free seitan recipe!
Healthy Hypocrite Tip: You can use Bragg’s Liquid Aminos, soy sauce (reduced sodium is a good choice), shoyu or coconut aminos in place of the tamari.