The taste wasn't bad either, I liked the puff pastry and the seitan had a good flavor. I thought it was a bit rubbery for my taste (I like my seitan a bit more substantial), but it was mostly to my liking. It was especially good with gravy on it! I think I will experiment with this recipe a bit more because I did love having it to slice up and serve to the fam :)
2 C Vital wheat gluten
1 C Whole wheat flour
1/4 C Nutritional yeast
1 tsp Parsley
1 tsp Paprika
1 tsp Garlic powder
1/2 tsp Black pepper
1 C No-beef broth
1/2 C Olive oil
1/4 C Tamari
3 Tbs Tomato paste
1 Tbs Prepared stone ground mustard
2 tsp Liquid smoke
2 sheets Frozen puff pastry, thawed according to package directions (I used Pepperidge Farm's. Though it has hydrogenated oils and *gasp* HFCS, it was the only kind I could find.)
In a bowl, mix together gluten flour, wheat flour, nutritional yeast, parsley, paprika, garlic powder, and pepper. In a separate bowl, mix together broth, oil, tamari, tomato paste, mustard, and liquid smoke. Add the wet ingredients to the dry ingredients and knead together until well incorporated. Let rest 20 minutes.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Form the mixture into a loaf (similar to a meatloaf shape) and place in the center of the baking sheet. Bake, uncovered, for 35 minutes.
Remove from the oven, and increase the oven temperature to 375 degrees. Take one of the pastry sheets and cover the loaf entirely, tucking the edges underneath the loaf.
Slice the other sheet into 10 even strips for weaving. Weave the strips—on the diagonal—across the top of the loaf. Tuck the loose ends under the loaf. Sprinkle the top of the loaf with a little paprika and parsley.
Return the loaf to the oven and bake an additional 25-30 minutes, or until pastry is fluffy and golden brown.
|Between the mashed potatoes and broccoli you can see half of a slice--such a nice red color!|
Just the Food