Easy Baked Herb-Crusted Seitan (Pork Chop Alternative)

Herb-crusted seitan is a hearty plant-based main with a chewy texture and a fragrant crust of fresh rosemary, thyme, sage and garlic that forms as it bakes.

Getting the Texture Right

Mix the vital wheat gluten with nutritional yeast and spices, then add the broth, soy sauce and oil. Knead briefly, just until it comes together; too much kneading makes it rubbery, and too much liquid keeps it from holding its shape. Shape it into cutlets or a log, brush with olive oil and press on the herb mixture before baking.

Kosher Notes

Seitan is pareve, so it can be served at a meat or dairy meal. Check that your vital wheat gluten and vegetable broth carry a reliable hechsher. Seitan is wheat gluten, so it isn’t gluten-free.

Make-Ahead

Make the seitan up to 2 days ahead, unbaked. Cooked seitan keeps for 5 days and is great sliced into sandwiches. Use about half the amount if substituting dried herbs.

This herb-crusted seitan delivers all the satisfaction of a traditional pork chop while staying completely kosher. The secret is in the herb blend and proper baking technique.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 285

Ingredients Method Notes

Ingredients

  

For the Seitan

• 1 1/2 cups vital wheat gluten
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 1/4 cups vegetable broth room temperature
• 2 tablespoons soy sauce
• 2 tablespoons olive oil

For the Herb Crust

• 3 tablespoons olive oil for brushing
• 2 tablespoons fresh rosemary minced
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh sage minced
• 3 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

What I use for this recipe

• Nonstick skilletSee it on Amazon→
• Rimmed baking sheetSee it on Amazon→
• Parchment paperSee it on Amazon→

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Method

 

Make the Seitan

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together vital wheat gluten, nutritional yeast, garlic powder, onion powder, salt, smoked paprika, and black pepper.
3. In a separate bowl, combine vegetable broth, soy sauce, and 2 tablespoons olive oil.
4. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until it starts to come together.
5. Turn the mixture out onto a clean counter and knead for 3-4 minutes until smooth and elastic. The dough should be firm but not dry.
6. Shape the seitan into 4 oval pieces, each about 1/2 inch thick, resembling pork chops. Place on the prepared baking sheet.

Add the Herb Crust and Bake

1. In a small bowl, combine minced rosemary, thyme, sage, garlic, salt, and pepper for the herb crust.
2. Brush the top and sides of each seitan piece generously with olive oil.
3. Press the herb mixture evenly onto the top and sides of each piece, making sure it adheres well.
4. Bake for 25-30 minutes, until the tops are golden brown and the seitan feels firm when gently pressed.
5. Let rest for 5 minutes before serving. The seitan will firm up slightly as it cools.

Notes

Store leftover seitan in the refrigerator for up to 5 days. It's excellent sliced for sandwiches or reheated gently in a skillet. You can substitute dried herbs if fresh aren't available, but use about half the amount. The seitan can be made ahead and stored unbaked in the refrigerator for up to 2 days.

Nutrition Facts

4 servings per recipe

Serving size 1 serving

Calories 285

% Daily Value*

Total Fat 14g 18%

Saturated Fat 2g 10%

Trans Fat 0g

Cholesterol 0mg

Sodium 680mg 30%

Dietary Fiber 3g 11%

Total Sugars 2g

Protein 28g 56%

*Percent Daily Values are based on a 2,000 calorie diet.

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