I made it yesterday. It's easy to make and scrumptious. Kudos to "the wrong umbrella" (user name) for an easy-to-prepare, delicious baked seitan.
This is truly a precious, standard seitan recipe for me which I have used many times, cooked in medallions, in a slab, in cutlet sized pieces, and rolled up, placed in an oiled loaf pan, covered with the cooking broth, baked in the oven, and sliced. Sometimes I serve the slices covered in mushroom gravy, sometimes breaded and baked a little longer till the breading is crispy. It has always turned out perfectly.
Chickenish Baked
Seitan
Dough
1 1/2 c wheat gluten flour (I use 2 cups)
1/2 c chickpea flour
2 cups water
pinch turmeric
1 tbsp nutritional yeast
1 tbsp soy sauce
2 tbsp "chicken" flavored veggie broth powder (or any broth
paste/boullion/powder--I don't think the chicken flavor is essential but it's
what I usually use for this recipe, and I usually have it around)
1 clove garlic, pressed or chopped very fine
Cooking broth (I double the broth, and bake uncovered)
3 cups veggie broth
1 tbsp soy sauce
1 onion, roughly chopped
3 cloves garlic, roughly chopped
1 tsp dried parsley
2 tsp rosemary, dried or fresh
1 tsp dried thyme
2 bay leaves
1/2 tsp black pepper
pinch turmeric
3 tbsp nutritional yeast
Olive oil for oiling pan
Directions:
Preheat oven to 325 degrees. Oil the pan you will bake it in, which should be
either a casserole with a lid or a medium-deep roasting pan you will cover with
foil. Mix all dry ingredients together in a large bowl. Add the water, garlic,
and soy sauce, stir until doughy. Knead 10 minutes and stretch dough until
it's thin and oblong, about 8x12". (I make it into cutlets or divide into 24
smaller clumps and form into little medallions or roll it into a roll, oil loaf pan and fill to about ½ inch from top with broth.) Put the dough in the pan. Let
the dough rest for 10 minutes. While it's resting, mix the broth ingredients
together. Pour broth mixture over dough, cover, put in oven. Bake for 1
hour, flip, bake another hour, covered. (If in loaf pan, just check occasionally for sufficient broth.) Take out of oven, let cool uncovered.
Tip: resist the temptation to overseason/oversalt the broth because it all
cooks down into the seitan during cooking and becomes very concentrated.
The onions and garlic are good to save for whatever you'll be cooking the
seitan in. If you don't have the herbs, leave them out and it will still be tasty.
This is a very flexible recipe when it comes to flavors
1 1/2 c wheat gluten flour (I use 2 cups)
1/2 c chickpea flour
2 cups water
pinch turmeric
1 tbsp nutritional yeast
1 tbsp soy sauce
2 tbsp "chicken" flavored veggie broth powder (or any broth
paste/boullion/powder--I don't think the chicken flavor is essential but it's
what I usually use for this recipe, and I usually have it around)
1 clove garlic, pressed or chopped very fine
Cooking broth (I double the broth, and bake uncovered)
3 cups veggie broth
1 tbsp soy sauce
1 onion, roughly chopped
3 cloves garlic, roughly chopped
1 tsp dried parsley
2 tsp rosemary, dried or fresh
1 tsp dried thyme
2 bay leaves
1/2 tsp black pepper
pinch turmeric
3 tbsp nutritional yeast
Olive oil for oiling pan
Directions:
Preheat oven to 325 degrees. Oil the pan you will bake it in, which should be
either a casserole with a lid or a medium-deep roasting pan you will cover with
foil. Mix all dry ingredients together in a large bowl. Add the water, garlic,
and soy sauce, stir until doughy. Knead 10 minutes and stretch dough until
it's thin and oblong, about 8x12". (I make it into cutlets or divide into 24
smaller clumps and form into little medallions or roll it into a roll, oil loaf pan and fill to about ½ inch from top with broth.) Put the dough in the pan. Let
the dough rest for 10 minutes. While it's resting, mix the broth ingredients
together. Pour broth mixture over dough, cover, put in oven. Bake for 1
hour, flip, bake another hour, covered. (If in loaf pan, just check occasionally for sufficient broth.) Take out of oven, let cool uncovered.
Tip: resist the temptation to overseason/oversalt the broth because it all
cooks down into the seitan during cooking and becomes very concentrated.
The onions and garlic are good to save for whatever you'll be cooking the
seitan in. If you don't have the herbs, leave them out and it will still be tasty.
This is a very flexible recipe when it comes to flavors
