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Sliced baked seitan on a white serving dish.
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Baked Seitan Recipe

This baked seitan recipe is one of my favorite vegan dinners. Slice it thin for sandwiches or serve thicker cuts with plant-based gravy for a holiday-worthy main course.
Prep Time12 minutes
Cook Time55 minutes
Total Time1 hour 7 minutes
Course: Dinner
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 245.6kcal
Author: Jennifer Bell

Equipment

  • 9x13-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 9x13-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

Calories: 245.6kcal | Carbohydrates: 9g | Protein: 27.7g | Fat: 8.1g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 5.1g | Sodium: 738mg | Potassium: 498mg | Fiber: 2g | Sugar: 7.7g | Vitamin A: 328.8IU | Vitamin C: 4.1mg | Calcium: 76.7mg | Iron: 3.2mg