Baked Berbere Seitan
Infuse your seitan with the bold flavors of Ethiopian cuisine using this Baked Berbere Seitan recipe. Perfect for wat, rice dishes, or simply pan-fried for a savory protein-packed treat!
Equipment
- Mixing bowls
- aluminum foil
- baking sheet
Ingredients
- 1 recipe Berbere Spice Blend see page 306 or use store-bought
- 2 cups 288 g vital wheat gluten flour
- 1 cup 120 g chickpea flour
- 1 cup 235 ml water
- ½ cup 120 ml extra-virgin olive oil
- 2 tablespoons 30 ml tomato paste
- 2 tablespoons 30 ml steak sauce
Instructions
Prepare the dough:
- In a large mixing bowl, combine the Berbere spice blend, vital wheat gluten, and chickpea flour.
- In a separate bowl, mix the water, olive oil, tomato paste, and steak sauce.
- Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
Knead and rest:
- Knead the dough for about 5 minutes until it is well incorporated and elastic.
- Cover and let the dough rest for 20 minutes.
Shape the seitan:
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Divide the dough into two equal portions.
- Shape each piece into a log approximately 6 inches (15 cm) long and 3 inches (7.
- 5 cm) in diameter.
Wrap and bake:
- Place each log on a sheet of aluminum foil and roll the foil tightly around it, twisting the ends securely to seal.
- Place the logs seam-side down on a baking sheet.
- Bake for 1 hour, flipping halfway through if desired.
Cool and store:
- Allow the seitan to cool completely before unwrapping.
- Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.
Serving Suggestions:
- Slice and pan-fry for a crispy finish.
- Use in Ethiopian Wat or pair with lentils, rice, or sautéed greens.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a fruity red wine like Zinfandel or Syrah to complement the rich, spicy flavors of the Berbere.
Nutritional Information
Calories: 230 kcal | Carbohydrates: 12 g | Protein: 23 g | Fat: 10 g | Fiber: 2 g
