This savory seitan roll is a flavorful and versatile plant-based protein option, perfect for various dishes.
Preheat your oven to 325°F (165°C).
Preheating the oven ensures even cooking from the start.
In a large mixing bowl, combine all the dry ingredients.
Mix thoroughly to evenly distribute the spices.
In a separate bowl, whisk together all the wet ingredients until well combined.
Ensure the tomato paste is fully dissolved for a smooth mixture.
Pour the wet mixture into the dry mixture and stir until a dough forms.
Mix just until combined to avoid overworking the gluten.
Knead the dough for about 2 minutes to develop the gluten structure.
Kneading too long can make the seitan too tough.
Shape the dough into a log approximately 6-8 inches long.
A uniform shape ensures even cooking.
Wrap the log tightly in aluminum foil, twisting the ends to seal.
Tight wrapping helps maintain the shape during baking.
Place the wrapped log on a baking sheet and bake for 90 minutes.
Turn the log halfway through baking for even cooking.
Remove from the oven, unwrap, and let cool completely.
Cooling allows the seitan to firm up for easier slicing.
Slice and use as desired in your favorite dishes.
Store leftovers in the fridge for up to a week.
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