Well, I have started preparing for the holidays. I made 5 "Cheat"loaf seitan rolls for Thanksgiving (I gave 2 away) as my family is vegetarian. We also make a Turkey for the people that want that--don't get nervous meat-eaters! :p This recipe is so yummy! It freezes perfectly. It is mild so it can work with many ways of serving it. You can handle it like a meatloaf, or slice it into sandwiches or into other entrees like casseroles. I sauteed some onions, added some BBQ sauce thinned with apple cider and then threw some of this cut thinly into the frying pan. I warmed it slowly and we had BBQ sandwiches that were delicious! I like to either make a bunch of these and freeze them or roast some squashes or baked potatoes while this is cooking to take advantage of the oven running for 75 minutes. This is the same recipe as my "cheat"balls if it looks familiar:
Seitan “Cheat” Loaf
1 ½ cups vital wheat gluten
1/4 cup nutritional yeast
1/2 tsp black pepper
1 Tbsp Basil
½ Tbsp oregano
½ tsp Marjoram
1 tsp salt
1 cup vegetable broth
1 tbsp soy sauce
1 tbsp rice vinegar
1 can (6 oz) tomato paste
2 tbsp olive oil
3 cloves of diced garlic
Squirt of Ketchup
Pre-heat the oven to 350. In a large bowl, combine the dry ingredients.
In a smaller bowl, whisk together the wet ingredients and garlic.
Pour the wet ingredients into the dry ingredients, and mix them together (if you have a mixer with a bread hook, use that and skip the hand kneading. Just mix until no longer sticky then continue mixing about 2-3 minutes longer), the dough will become stiff; at that point, work with your hands until all the ingredients are mixed, then start kneading. The seitan will become very elastic, and will not stick to your hands when it's finished.
Roll it into 8-inch log and place in foil. Decorate top with a squiggle of ketchup on top.
Close foil tightly, place on baking sheet and bake for approximately 75 minutes. Remove; it is fully cooked and ready to eat. Also freezes well. Enjoy!
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