Crispy Baked Seitan
March 31, 2008 at 6:46 pm | In recipe |
so, I like my seitan to be really crispy and not overly flavored so that it can be used accompanied with pretty much anything. but having it be mega tasty even on its own? no mean feat. this one’s a keeper: crispy, even without being pan-fried with non-stick cooking spray for a second time, I have a hard time stopping munching on it, but the less freaky people out there will want to use it in dishes, sliced or diced, anywhere seitan is commonly used.
makes 4 cutlets…
dry:
1 1/2 cup vital wheat gluten
2 T nutritional yeast
2 T homemade almond meal [it is coarser than when store-bought: simply blend your almonds [skin on] in your food processor until coarse flour is obtained]
1/2 t garlic powder
3/4 t dried minced onion, crumbled between your fingers
1/2 t McCormick all-purpose seasoning [or whatever all-purpose seasoning you have that is salt-free]
wet:
2 T Braggs or Tamari or soy sauce
1/4 cup organic ketchup
3/4 cup pure water
1 T corn oil
preheat oven to 350F. prepare a small baking dish with non-stick cooking spray.
whisk together dry ingredients in a large bowl.
whisk together wet ingredients in a small bowl.
combine wet & dry, stirring with a wooden spoon. start kneading for a couple of minutes until dough is formed and all ingredients are incorporated.
using a clean pair of scissors, cut dough into four equal parts. squish them up in the shape of burgers.
place burgers in prepared baking dish, bake for 15 minutes. flip them over, bake for another 15 minutes.
and there you have it.
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ooh, i’m so intrigued to try this one! i’m a sucker for all varieties of seitan recipes and i hate having to fry them up to get a crispy texture. thanks for sharing!
Comment by don't get mad, get vegan! — March 31, 2008 #
I’ve never made my own seitan before, but now I’m really tempted… This sound like just what I’ve been looking for!
Comment by BitterSweet — March 31, 2008 #
I love trying new seitan recipes..I cannot wait to try this one! I really liked the whole baked seitan idea, but I have missed the crispy outside, so this sounds like the answer!
Courtney
PS your spelt bread turned out amazing!! It is SO good!
Comment by Courtney — March 31, 2008 #
i’ll have to make this for my honey - he adores seitan :)
Comment by magpie — April 1, 2008 #
I’m not kidding when I say I grabbed a frozen piece of this, nuked it for 30 seconds and ate it just like that. oops. I’m addicted!
anyway, I hope you’ll like it if you try it. and Courtney, I’m glad the spelt bread turned out well for you!
Comment by Celine — April 1, 2008 #
I’ve never made seitan myself because I’ve been intimidated by recipes, but yours looks downright approachable and delicious! Thanks so much, Celine.
Comment by Deb Schiff — April 1, 2008 #
I love that whenever you make seitan it always looks really easy. So many of the other seitan recipes floating around involve so much more kneading and waiting and boiling and whatnot… you seem to cut to the chase without sacrificing taste or texture. I’m gonna have to try this method right away!
Comment by Foodeater — April 1, 2008 #
I know it’s possible to get awesome results by boiling seitan, but personally? baking it is the only way to go. hope it’ll work out for your tastebuds!
Comment by Celine — April 2, 2008 #
I can’t wait to try this. I’ve made the baked from VWAV, but I adore almonds and the crispyness in this recipe sounds so appealing.
Comment by lifeinrecipes — April 3, 2008 #
I am so excited!
Thank you for this recipe, im a baby vegetarian, since Nov. 2007, and this is the first attempt at seitan. I’m hooked, I actually put it on a bun with soy mozz. cheese. YUM!!
I put 2 TBLs oil in by mistake so I cooked it a bit longer, it got a bit browner than yours…..But, YUM!
Thanks, keep on cooking!
Kristina
Comment by krislinatin — April 5, 2008 #
http://farm4.static.flickr.com/3289/2388305775_c9958a0022_o.jpg
http://farm4.static.flickr.com/3050/2388305537_a822cd2efe_o.jpg
pics. if you are interested. not as good as yours, tho.
Comment by krislinatin — April 5, 2008 #
your pictures look stunning, krislinatin! I’m glad you liked the seitan. please send a burger my way?
Comment by Celine — April 5, 2008 #
Yes I think I’ll be making this tonight. I love seitan, and am always looking for easier methods. Thank you!
Comment by alexandra — April 5, 2008 #
Celine, I made this last night and it was very good and so easy to make. Thanks for sharing the recipe with us!
Comment by Cassie Young — April 9, 2008 #
I am not sure if you check your comments on old posts, but I finally got around to making these today, and they were delish! I was a little hesitant about the ketchup, but they taste great and I am having trouble not eating them all…they will not last long!
Courtney
Comment by Courtney — April 13, 2008 #
hooray, Courtney! I actually receive comment notifications automatically. :)
anyway, I’m delighted to hear you liked it.
Comment by Celine — April 13, 2008 #
[...] Cake, Will Travel! Last night I made a seitan recipe I found on Have Cake, Will Travel! called Crispy Baked Seitan. Crispy might be a bit misleading, but other than some texture-based lies, this was a very simple [...]
Pingback by Crispy Baked Seitan from Have Cake, Will Travel! « Veganity: Recipes — April 16, 2008 #
[...] Crisy Baked Seitan Faux Ham Seitan Sausages Curried Chickenless Salad Spicy Scrambled Tofu Laurel & Hardy Seitan O’Greatness Scrambled Tofu Baked Seitan Cutlets [...]
Pingback by Recipe Index « have cake, will travel! — April 21, 2008 #
this recipe is going into regular rotation here, i love it! of the two batches that i’ve made so far, none has made it into a recipe/ dish- it was eaten thinly sliced with various dipping sauces. fast, easy, and SO GOOD! thanks!
Comment by foiled_again — April 30, 2008 #
I have not tried seitan before (unless it was labeled as something else in a Chinese restaurant at some point). I have been unable to find any in grocery stores anywhere near me. So…. I tried this recipe, modified slightly.
I used Old Bay seasoning in place of the garlic, onion and McCormick seasoning (didn’t have any). I also used some smoky chipotle salsa in place of the ketchup, because I never have any, and don’t like it well enough to buy a bottle.
I pulled it out of the oven and sliced off a piece of one cutlet while it was still hot. It was sort of like extra chewy, somewhat meaty-tasting bread. Different, but good. I think the smoky salsa really added some nice depth of flavor. My husband and I polished off the one cutlet all by itself. I plan to fry up the other three in panko crumbs with Old Bay tomorrow night to use in the following recipe:
http://veganyumyum.com/2008/03/apple-cranberry-salad-with-fried-seitan-and-almond-dijon-dressing/
Thank you for the seitan introduction. I believe I will be using this again! :)
Comment by Jeanie — May 9, 2008 #
thank you for giving it a try (and liking it), foiled_again and Jeanie! I like the changes you’ve made to it, J. it’s such a versatile recipe and pretty much goes with anything, vive le seitan! :)
Comment by Celine — May 9, 2008 #
Hi, I want to try this recipe out, but I can only find vital wheat gluten in small quantities. Where do you buy your large amounts?
Thanks
Comment by Justin — May 11, 2008 #
right here. you can get free shipping when you spend $75. I know, it’s a lot of moolah, but have a look-see: they even have nutritional yeast and nuts and and and…
Comment by Celine — May 11, 2008 #
I have a question Celine, if i wanted to use something other than ketchup, what would be a good sub.?
just something thats make the seitan the same consistency or does the liquid have to be thick like ketchup.
I loved the ketchup, but im thinking more along the lines of an asian influence ?
Whatcha think?
thanks, Kristina
Comment by krislinatin — May 15, 2008 #
I’d up the soy sauce by 1-2 T and replace the rest with more water. the consistency is not an issue at all, and the sodium is not a big deal either as the soy sauce is the only major source of it in here: it’s highly unlikely it’d end up being too salty.
Comment by Celine — May 15, 2008 #
Celine, Im shoving crispy baked seitan down my gullet right now!!!
I doubled the batch and used tamari and vegetable broth.
YUM!!! looks like I will be stockpiled for a while. ummm, maybe not :)
Thank you for the recipe/help. Kristina
Comment by krislinatin — May 16, 2008 #
Hi! This looks soooo great… i hate when seitan is mooshy and weird. Im allergic to almonds.. do you think i could leave them out all together, or will the recipe suffer??
Comment by Vegan on STAGE — May 31, 2008 #
Just made a Thanksgiving version of this (with sauteed onion, garlic, carrot, and celery, rosemary, thyme, and sage). Turned out very good! Thanks!
Comment by V — November 28, 2008 #
glad it worked out for you, V. thanks for letting me know.
Comment by Celine — November 28, 2008 #