Peruvian Roasted Seitan

Usually made with chicken ...turned the bad boy Vegan because I love this recipe

INGREDIENTS

4 steak sized pieces of Seitan

4 tbsp white vinegar

3 tbsp white wine

3 tbsp canola oil

21/2 tbsp garlic powder

2 tbsp paprika

11/2 tbsp cumin

2 tbsp black pepper

1 tsp salt

1. Combine the seasoning ingredients. Mix well, forming a paste.  Make sure your Seitan has patted dry before you add the  paste.  Place the Seitan in a bowl.

2. Rub the spice paste over the Seitan, covering every surface so that the flavor infuses into the seaitan. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, but no more than 24.

3. Preheat the oven to 325º and remove the Seitan from the fridge. Wipe off any excess marinade and place in a oven safe pan.  

4. Arrange Seitan in a single layer on a large parchment paper-lined baking sheet bake   flipping halfway through, until golden brown and just crisp, about 40 to 60 minutes total.

For Seitan I use this recipe to make chicken flavored seitan

Ingredients

1. 1.5 cups cold chick'n or vegetable broth (or water and bouillon cube) Vegan of course
2. 2 tablespoons olive oil
3. 1.5 cups vital wheat gluten flour
4. 1/4 cup chickpea flour
5. 1/3 cup nutritional yeast
6. 1 teaspoon garlic powder
7. 1.5 teaspoons poultry or chicken seasoning
8. 1/2 teaspoon paprika
9. 1/2 teaspoon cumin
10. 1/2 teaspoon onion powder
11. 1/2 to 1 tablespoon sea salt (I used a full tablespoon, but I love salt. Some people have found it to be a bit much)
12. Aluminum foil

Instructions

1. Wisk together broth and olive oil, and set aside.
2. In a large bowl stir together all the remaining ingredients. Once they're completely combined, create a well in the center, then pour in the broth mix
3. Stir with a rubber spatula until the entire mixture pulls away from the sides of the bowl. Now it's time to knead!
4. Knead the dough for 2-3 minutes. Your hands may get tired but this step is crucial to develop the gluten. You'll actually be able to see the dough's consistency change, it's pretty cool! You can knead in the same bowl, or you can move it to a cutting board (you'll have to do that later anyway). Keep in mind as you're kneading that you're going to be cutting it into 4 loaves, so working it into a square/rectangle is better than a roundish lump.
5. Let it rest for about 10 minutes, then knead for another 30 seconds. This is your last chance to get it into a workable shape for cutting. Move to the cutting board if you haven't already, and slice into 4 equal sized loaves.
6. From your box of aluminum foil, tear off 4 pieces, each about 6 inches wide. Wrap each piece of seitan by folding the long edges, and then the short edges. You want the loaf to be completely covered, but with room to expand, so don't make it too tight.
7. Steam for 30 minutes. If you don't have a steamer, you can use my ghetto-fabulous method. I fill a pot with about an inch of water, and heat it to boiling. I put the foil-wrapped loaves into a metal colander, which I place into the pan (make sure the water level is lower than the loaves themselves, you don't want them to get wet) and cover. If you're using my method, and the loaves are at all stacked, you should switch them around about halfway through.
8. Remove from the steamer and let cool for 30 minutes or so before putting it in the fridge for at least an hour. Then you can wrap in plastic wrap or zippie bags.

Notes

1. Makes 4 loaves, each of which makes about 2 servings. Wrapped tightly, it'll last in the fridge for up to 2 weeks. Freeze it, and it'll last for months.
2. Please don't try my steaming-in-the-colander method unless your colander is metal!