Basic Baked Seitan Roll
Servings
4
About This Recipe
Ofer Guez cooked us an amazing Seitan stew as part of his successful Hungarian supper last month. He kindly shared his Seitan recipe with us after requests from our community, saying it was the best Seitan they have tasted. Seitan is very versatile and works in stews and curries!
Ingredients
200g vital wheat gluten
40g nutritional yeast
20g chickpea flour (optional)
60g olive oil
30g soy sauce
120g water, plus a little extra if needed
Instructions
Mix the dry ingredients (1-3) In a large bowl, combine the vital wheat gluten, nutritional yeast, and chickpea flour. Mix well so everything is evenly distributed.
Mix the wet ingredients (4-6) In a separate jug or bowl, whisk together the olive oil, soy sauce, and water.
Bring the dough together. Pour about ¾ of the wet mixture into the dry ingredients and mix with a spoon or your hands until a dough forms. Gradually add the remaining wet mixture, a little at a time, only as needed. The dough should feel elastic, slightly chewy, and not too dry.
Rest the dough. Cover the bowl and let the dough rest for at least 1 hour. This helps the gluten relax, making the seitan easier to shape.
Shape the rested dough into a firm roll. Lightly oil the outside, then wrap it first in parchment paper and then tightly in tin foil.
Bake at 180°C for 30–40 minutes, until the roll feels firm to the touch. Remove from the oven and let it cool fully before slicing.
Before serving, slice the seitan into pieces or tear it into rough shreds. Sauté in olive oil over medium heat until lightly crisp and browned on the edges. Be careful not to char it, as over-browning can make it taste bitter.