Serving Size: 10-12 strips of thick cut blackened beican
- 1.5 cups Vital Wheat Gluten
- 3/4 cup cold water
- 1 tbsp of garlic powder
- 1 tbsp of onion powder
- 1/2 tbsp of rubbed sage
- 1 tbsp of paprika
- 2 tbsp of brown sugar
- 4 tbsp liquid smoke
- 2 tbsp of Bragg’s Amino Acids
- 1 tbsp of maple syrup
- 2 tbsp tomato purée
- 2 tbsp olive oil
- 2 tsp salt
- 1-3 garlic cloves, crushed
1. Pre-heat oven to 325°.
2. Combine dry ingredients (vital wheat gluten and dry spices, not the sugar) in a large mixing bowl, and wet ingredients in a separate bowl.
3. Add wet ingredients to dry ingredients and mix thoroughly to create a dough. It will feel moist to the touch.
4. Knead for about 5-10 minutes until you’ve pounded it into a flat slab that is about 1/4 inch thick.
5. Wrap in foil and bake for an hour.
6. After an hour, remove foil from oven and slice into strips.
7. Sautee with salt and spices until adequately blackened. See note.
When the seitan comes out of the oven it will only be partially cooked. If you don’t wish to fry it afterwards, then bake for about 90 minutes in total. However bear in mind that you won’t get the crispy exterior that comes with frying. I take it out after an hour while it’s still slightly doughy in the middle, slice it thinly and then fry it over a high heat in some olive oil. This makes it go lovely and crispy on the outside, while remaining chewy on the inside. To ensure a blackened exterior, spice the seitan in the pan with a salty cajun style rub (I use “Soul Seasoning) and then cook until each side is slightly burnt-mildly charred.
The final product should look something like burned bacon flavored like a smokey jerky. It is somewhat difficult to place on the flavor continuum, but it is well worth the effort. Enjoy!