Best 4 Baked Seitan Loaf Recipes

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Baked seitan loaf is a delicious and versatile dish that is perfect for vegans, vegetarians, and anyone looking for a healthy and hearty meal. Made from wheat gluten, seitan is a meaty and flavorful protein source that can be cooked in a variety of ways. This recipe will guide you through the process of making a delicious baked seitan loaf that is sure to become a favorite, whether you're serving it as a main course or slicing it up for sandwiches.

Let's cook with our recipes!

SEITAN ROAST RECIPE BY TASTY



Seitan Roast Recipe by Tasty image

Here's what you need: pinto bean, garlic, soy sauce, olive oil, vital wheat gluten, nutritional yeast, garlic powder, onion powder, dried sage, dried rosemary, dried thyme, pepper, vegetable broth

Provided by Rachel Gaewski

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

¾ cup pinto bean
2 cloves garlic
3 tablespoons soy sauce
2 tablespoons olive oil
2 cups vital wheat gluten
⅓ cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried sage
½ teaspoon dried rosemary
1 teaspoon dried thyme
½ teaspoon pepper
1 ½ cups vegetable broth

Steps:

  • Preheat oven to 350°F (175°C).
  • In food processor, combine pinto beans, garlic, soy sauce, and olive oil. Process until smooth.
  • In medium-sized mixing bowl, combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, sage, rosemary, thyme, and pepper. Add in bean mixture and stir until combined.
  • Make a well in the the mixture and pour in vegetable broth. Mix until dough gets thick.
  • Once thick enough, use your hands to knead dough.
  • Form dough into log, approximately 10 inches (25 cm) long and 5 inches (13 cm) thick. Roll up log in parchment paper, then in aluminum foil.
  • Bake for 1 hour, flipping roast every 20 minutes.
  • Remove from oven and let rest for 10 minutes before slicing.
  • Serve with vegetarian gravy.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 22 grams, Fat 15 grams, Fiber 2 grams, Protein 39 grams, Sugar 2 grams

BASIC SEITAN (BAKED)



Basic Seitan (Baked) image

Although this recipe is for plain seitan to use in other recipes, it also tastes great on it's own. From the Real Food Daily Cookbook by Ann Gentry. The instructions say to cut the loaf into quarters after it has cooled, and each piece will be around 1 lb (about the size needed for an average recipe). Wrap the extra pieces well and freeze until needed.

Provided by VegSocialWorker

Categories     Vegan

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 10

3 cups wheat gluten flour
1 1/2 cups whole wheat pastry flour
2/3 cup nutritional yeast
2 teaspoons ground coriander
2 teaspoons ground sage
1 teaspoon ground ginger
1 teaspoon sea salt
4 cups water
1/2 cup canola oil
1/2 cup tamari

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.

Nutrition Facts : Calories 282.6, Fat 10.5, SaturatedFat 0.8, Sodium 880.6, Carbohydrate 20.1, Fiber 4.5, Sugar 0.3, Protein 30

BAKED SEITAN LOG



Baked Seitan Log image

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

1 1/2 cups vital wheat gluten
1/2 cup nutritional yeast
1 teaspoon paprika
1 teaspoon garlic granules
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon allspice
1 dash cayenne pepper
3/4 cup cold water
4 tablespoons tomato paste
1 tablespoon ketchup
2 tablespoons canola oil
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke

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



Instant Pot® Seitan Loaf image

Basic seitan "wheat meat" recipe for the Instant Pot®.

Provided by Nilla

Categories     Vegetarian Main Dishes

Time 55m

Yield 4

Number Of Ingredients 10

1 ½ cups vital wheat gluten
¼ cup garbanzo bean flour
2 tablespoons nutritional yeast
½ teaspoon ground thyme
½ teaspoon crushed dried oregano
½ teaspoon salt
2 cups vegetable broth, divided
2 tablespoons tamari
2 teaspoons liquid smoke flavoring
1 teaspoon toasted sesame oil

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

Tips:

  • Choose the right seitan: Look for seitan that is firm and has a meaty texture. Avoid seitan that is too soft or crumbly.
  • Use a variety of seasonings: Don't be afraid to experiment with different herbs, spices, and other seasonings. This will help to create a flavorful loaf that is anything but boring.
  • Don't overmix the batter: Overmixing can result in a tough, dense loaf. Mix the ingredients just until they are combined.
  • Bake the loaf at a high temperature: This will help to create a crispy crust and a tender interior.
  • Let the loaf cool before slicing: This will help to prevent the loaf from crumbling.

Conclusion:

Baked seitan loaf is a delicious and versatile dish that can be enjoyed in a variety of ways. It can be served as a main course, a sandwich filling, or even as an appetizer. With so many different recipes to choose from, there's sure to be a baked seitan loaf that everyone will enjoy. So next time you're looking for a hearty and satisfying meal, give baked seitan loaf a try!

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