Baked Stuffed Holiday Seitan
Ingredients
- 3/4 cup stuffing (everything bagel stuffing)
- 1 cup vital wheat gluten
- 2 tbsp nutritional yeast
- 2 tbsp chickpea flour
- 1 tsp garlic powder
- 2 tsp paprika
- 2 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp marjoram
- 1/2 tsp sage
- 1 cup vegetable broth
- 1 tbsp soy sauce
- 2 tbsp tahini (or peanut butter)
- 1/2 cup vegetable broth (for steaming)
- 2 tsp olive oil (for steaming)
- 1 tbsp soy sauce (for basting)
- 1 tbsp olive oil (for basting)
Preparation
In a medium bowl, combine vital wheat gluten, nutritional yeast, chickpea flour, garlic powder, paprika, onion powder, dried thyme, marjoram, and sage.
In a large mug, whisk together 1 cup of vegetable broth, soy sauce, and tahini until well combined.
Pour the wet mixture into the dry ingredients and use a fork to begin mixing. Knead gently with your hands to form a dough ball.
Transfer the dough to a lined baking sheet and flatten it with your hands or a rolling pin until it's 1/2 inch thick.
Form a log of stuffing on the center of the flattened dough.
Bring the long sides of the seitan dough in toward the center to encase the stuffing, then tuck in the short ends to form a log shape.
Place the seitan log in a small baking dish or meatloaf pan.
Mix 2 tsp of olive oil with 1/2 cup of vegetable broth and pour it over the seitan.
Cover the baking pan tightly with foil and bake at 350°F (175°C) for 25 minutes.
Remove from the oven, brush with broth from the bottom of the pan, cover with foil again, and bake for another 25 minutes.
Remove the foil, mix 1 tbsp of soy sauce with 1 tbsp of olive oil, and brush it over the seitan.
Bake for an additional 20 minutes, then set the oven to broil on high and cook for 3-5 minutes until the seitan is slightly browned.
Remove from the oven and let the seitan rest for 5 minutes before slicing.
To serve, use a serrated knife to cut slices of the stuffed seitan.
