Ingredients
Method
Make the Seitan
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together vital wheat gluten, nutritional yeast, garlic powder, onion powder, salt, smoked paprika, and black pepper.
- In a separate bowl, combine vegetable broth, soy sauce, and 2 tablespoons olive oil.
- Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until it starts to come together.
- 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.
- 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
- In a small bowl, combine minced rosemary, thyme, sage, garlic, salt, and pepper for the herb crust.
- Brush the top and sides of each seitan piece generously with olive oil.
- Press the herb mixture evenly onto the top and sides of each piece, making sure it adheres well.
- Bake for 25-30 minutes, until the tops are golden brown and the seitan feels firm when gently pressed.
- 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.