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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This is a modified recipe from PPK. I usually just eyeball the spices, so the measurements are just estimations. I highly recommend slicing this up and making a Seitan Dip with it (serve with Au jus broth) or crumble it up in a food processor and add it to chili or tacos. Ingredients:
1 1/2 cups vital wheat gluten (aka do-pep flour) |
1/4 cup nutritional yeast |
1 teaspoon salt |
1/2 teaspoon paprika |
1 teaspoon cumin |
1 -2 teaspoon onion powder |
2 teaspoons garlic powder |
2 teaspoons dried parsley |
3/4 cup vegetable broth |
4 tablespoons tomato paste |
1 tablespoon tamari or 1 tablespoon soy sauce |
2 tablespoons extra virgin olive oil |
2 tablespoons vegetarian worcestershire sauce |
Directions:
1. Preheat oven to 325°.
2. In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
3. Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two. it doesn't need long.
4. Form into a log (6-8 long), wrap tightly in foil, twisting ends. Bake for 90 minutes.
5. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate.
6. Slice to use as desired.
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