This simple baked seitan is loaded with flavor and has a satisfying, meaty texture. It’s packed with protein too. You can thinly slice it for sandwiches or cut it thicker and serve it with vegan gravy for a hearty, holiday-worthy main course. Give this recipe a try if you’re looking for plant-based meat substitutes, like this vegan pastrami, which is another delicious option.
Ingredients and Substitutions
Vital wheat gluten adds plenty of protein and a meaty texture to this seitan. If you haven’t experimented with using vital wheat gluten in plant-based meat substitutes yet, I definitely recommend giving it a try. It’s usually available at health food stores, or you can order it online.
This dish is spiced with garlic powder, onion powder, sage, fennel, rosemary, and black pepper. You can substitute any type of dried herbs you prefer.
Beet juice adds a meaty-looking color to this dish. You can substitute water if you prefer.
Nutritional yeast and tomato paste add plenty of umami flavor. Balsamic vinegar adds just a hint of tanginess. You can substitute lemon juice instead of the vinegar if you prefer.
How to Make Baked Seitan
Start by preheating the oven to 350 degrees Fahrenheit. Next you’ll add the garlic powder, onion powder, ground fennel, ground sage, black pepper, tomato paste, silken tofu, soy sauce, balsamic vinegar, olive oil, beet juice, and nutritional yeast to a blender. Blend until smooth.
Transfer that mixture to a large mixing bowl. Spoon the vital wheat gluten into a measuring cup (don’t scoop), then add it to the mixing bowl. Mix with your hands until combined, then knead for 2-3 minutes (I recommend wearing kitchen gloves to avoid staining your hands from the beet juice).
Transfer the dough to a 9×13-inch baking dish (or similar size) lined with parchment paper, then shape it into a rectangle.
Pour 1/3 cup cold water into the baking dish (not directly on the dough). Cover the baking dish with an oven-safe lid or aluminum foil, then bake for 45 minutes.
Remove the cover, then bake for 10 more minutes. Brush with extra virgin olive oil before serving, if desired.
Baked Seitan Recipe
Equipment
- 9×13-inch baking dish (or similar size)
- Parchment paper
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground fennel
- 1/2 teaspoon ground sage
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste
- 1/3 cup silken tofu (or soft tofu)
- 2 1/2 tablespoons soy sauce (or tamari)
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil (plus a little extra to brush on before serving)
- 1/3 cup beet juice (for color; substitute water if you prefer)
- 1/4 cup nutritional yeast
- 1 cup vital wheat gluten
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground fennel, 1/2 teaspoon ground sage, 1/2 teaspoon dried rosemary, 1/4 teaspoon black pepper, 1 tablespoon tomato paste, 1/3 cup silken tofu, 2 1/2 tablespoons soy sauce, 1 tablespoon balsamic vinegar, 1 tablespoon olive oil, 1/3 cup beet juice, and 1/4 cup nutritional yeast to a blender.
- Blend until smooth.
- Transfer that mixture to a large mixing bowl.
- Spoon 1 cup vital wheat gluten into a measuring cup (don’t scoop), then add it to the mixing bowl.
- Mix with your hands until combined, then knead for 2-3 minutes (I recommend wearing kitchen gloves to avoid staining your hands from the beet juice).
- Transfer the dough to a 9×13-inch baking dish (or similar size) lined with parchment paper, then shape it into a rectangle.
- Pour 1/3 cup cold water into the baking dish (not directly on the dough).
- Cover the baking dish with an oven-safe lid or aluminum foil, then bake for 45 minutes.
- Remove the cover, then bake for 10 more minutes.
- Brush with extra virgin olive olive before serving, if desired.
Notes
-
Store in an airtight container in the fridge for up to five days.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
