Roasted Seitan

Seitan is such a wonderful, flexible protein source, and a welcome alternative to the ubiquitous soy products. Although there are many ingredients, this recipe (adapted from Ken Charney's The Bold Vegetarian Chef) is really a very simple way to make instant seitan. It can be served sliced like a roast or on sandwiches, cubed in a soup, or even cut into strips and stir-fried.

2 tablespoons nutritional yeast
2 teaspoons evaporated cane juice sugar
1 teaspoon salt
2 tablespoons maple syrup
2 tablespoons red wine
2 tablespoons balsamic vinegar
1 tablespoon molasses
2 teaspoons soy sauce
4 garlic cloves, minced
1/4 teaspoon ground cloves
1 tablespoon fennel seeds
2 teaspoons paprika
1 tablespoon onion powder
1 teaspoon caraway seeds
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon freshly ground pepper
1/2 teaspon crushed hot red pepper
1/4 teaspoon liquid smoke
1 teaspoon red miso
approximately 1 cup of flat cola (or water or vegetable stock)

approximately 2 cups high-gluten flour

2 tablespoons red wine
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon soy sauce

Preheat the oven to 375 degrees. Liberally oil a 9 x 5 x 3 inches loaf pan and set aside. In a bowl, combine the first set of ingredients and whisk smooth. Add the flour and use your hands to mix well until the dough is light and springy, adjusing the amount of flour or cola/water/vegetable stock for desired consistency. Place dough in pan and press firmly into corners. In a small bowl, whisk together the remaining ingredients and pour over the dough. Cover with aluminum foil and back at 375 degrees for 1 to 2 hours, until cooked but still moist. Remove from oven and let rest a few minutes before slicing.