1/4 cup lentils
1/4 cup oats
3/4 cup water
1 1/2 cups vital wheat gluten
1 tablespoon nutritional yeast
1 teaspoon garlic
1/2 teaspoon thyme
1/2 teaspoon onion powder
1 tablespoon soy sauce Broth:
2/3 cup water
2 tablespoons soy sauce
1 tablespoon orange juice (concentrate or juice)
1 bullion cube
1 tablespoon basil
1 tablespoon rosemary
1 teaspoon thyme
1 teaspoon olive oil, optional
1. Cook lentils and oats in water until overcooked and mushy, about 30 minutes. When lentil/oat mixture is almost done, preheat oven to 400 degrees F. Add small amounts of water as necessary to lentil mixture to keep it wet. Blend mixture in blender until very smooth. Add water, as needed.
2. Add remaining seitan ingredients into a bowl, and then pour in lentil mixture. Knead, knead, knead with hands. You may need to add a tablespoon of water at a time to blend mixture, and keep it moist; just keep it looking wet.
3. Put broth ingredients into another small pot. Heat until everything is melted. Lay out gluten mixture on wax paper or cutting board or just a clean counter. Roll until even and no more than 3" thick. Wrap seitan loaf in foil and use a dish that completely closes with seitan inside, with a lid.
4. Wrap foil around each seitan loaf whether you're making 1 large one or smaller separate ones. You'll use the foil to keep it from sticking to the cooking dish. Pour broth over seitan (keep it inside the foil). I even put some water under the foil to help steam the oven. You want your seitan to stay very moist. Bake with lid closed for 30 minutes.
5. Turn the roll over (and re-wrap in foil if necessary). Add more water to keep moist. Close tightly and bake another 30 minutes. Lower heat to 375 degrees F and remove foil. Add some water (or more baste) to dish and bake another 20 minutes on each side until brown and water is evaporated. Keep the seitan sitting in at least a small amount of liquid the entire time for best flavor and moisture.
Slice as you prefer. We use this in salads, we make buffalo wings, stir-fry, soups; almost anything. This also makes a great stuffed seitan loaf (similar to Tofurky). Just roll seitan thinly, add filling and wrap around the stuffing. You'll cook it exactly the same way. Stuff with sauteed veggies, wild rice mixes or even cranberries and potatoes. The possibilities are endless.
When reheating seitan, make sure you don't dry it out. Add water to the bowl if you use a microwave or steam, or add a little water to your stir-fry to reheat.
Source of recipe: I was inspired by the Fat Free Vegan Kitchen's stuffed seitan loaf, but I wanted to make a seitan with less fat and without nuts.