Savory Seitan

I'm not a vegetarian, but I had heard of seitan (a wheat based meat substitute) numerous times and was a bit curious but the all the recipes I found for it seemed too complicated; steps like soaking flour and pre-boiling kept me from pursuing the issue further. Then I saw a simple to prepare, baked version on the ppk forums and, viola, an Ancho Chili Seitan O' Greatness was born.

Quick, easy, nutritious and delicious. I really, really like seitan. Thanks, Lachesis!

Ancho Chili Seitan O' Greatness Recipe

1.5 cups vital wheat gluten
1/4 cup nutritional yeast

2 tsp paprika
2 tsp freshly ground black pepper
1 tsp salt
1/4 tsp cinnamon
1/4 tsp cumin
1/4 tsp cayenne pepper
1/8 tsp allspice

3/4 cups veggie stock or water
1/4 cup homemade Ancho chili sauce* (could also use tomato paste or ketchup but that lovely Ancho chili taste will be missing)
2 tbsp extra virgin olive oil
2 tbsp homemade Worcestershire sauce**
1 tbsp organic Shoyu or tamari
2 cloves garlic, minced

Preheat oven to 325°.

In a large mixing bowl mix dry ingredients. Mix liquid ingredients in a separate bowl. Whisk well until mixed.

Add the liquid ingredients to the dry ingredients. Mix well, then knead until fully incorporated.

Form into a log shape, wrap tightly in foil and twist ends to seal.

Bake for 90 minutes.

* Ancho Chili Sauce Recipe
makes about a cup

3 dried Ancho chiles
1 large clove garlic
2 whole cloves, crushed
2 black peppercorns, crushed
1/2 teaspoon of salt, more to taste

Stem and deseed the chilies. Gently warm cleaned chilies in a dry skillet over medium heat (just a few seconds on each side). Place warmed chilies in a heatproof bowl and cover with 2 cups of boiling water. Let sit for about 15 minutes, until chilies are softened.

Place all ingredients, including 1.5 cups of the soaking liquid in a blender or food processor. Puree until smooth (about 2 minutes). Pour sauce through a strainer into a small saucepan and heat to a low simmer. Maintain the simmer for 10 minutes or until desired consistency.

** Vegatarian Worcestershire Sauce Recipe
makes about a cup

3/4 cup soy sauce
1 Tbsp fresh lime juice
2 Tbsps Barbados (sweet) molasses
1 Tbsp sucanat
1 Tbsp apple cider vinegar
1 hot chili, split open
1-1/2 whole nutmeg seeds
6 whole cloves
Lemon rind, cut into a 1" square piece
1" fresh ginger root, thinly sliced

Combine all ingredients and heat slowly. Simmer for 10 minutes, then remove from heat, cover and leave at room temperature for 24 hours.

Strain and transfer liquid to a clean bottle. Store in the refrigerator; will keep up to 3 months.