I've been making this seitan recipe for years, and it's become my go-to when I want something hearty and satisfying without any meat. The texture comes remarkably close to a tender pork chop, but it's completely kosher and packed with plant-based protein. What really makes this version shine is the herb crust that forms during baking. Seitan has this wonderful ability to absorb flavors, which is why the herb mixture works so well here. I use a combination of fresh rosemary, thyme, and sage along with some garlic powder and smoked paprika. The key is getting the right balance of wet and dry ingredients so your seitan doesn't turn out rubbery. I learned this the hard way after a few disappointing batches early on. The baking method keeps things simple while creating that golden, slightly crispy exterior. You'll want to brush the seitan with a little olive oil before adding your herb mixture. This helps everything stick and gives you that beautiful color as it bakes. I usually serve this alongside roasted vegetables or a simple salad, though it's also excellent sliced thin for sandwiches the next day. This recipe works particularly well for Shabbat dinner when you want something special but don't have time for complicated preparations. The whole thing comes together in about an hour, and most of that is hands-off baking time. You can even prepare the seitan mixture earlier in the day and just pop it in the oven before dinner.