Baked Berbere Seitan
A flavorful, spiced seitan using berbere, perfect for pairing with Ethiopian Wat or served with lentils and rice for a wholesome meal.
Equipment
- Aluminum foil, Mixing bowl, Oven, Knife, Cutting board
Ingredients
- 1 recipe Berbere Spice Blend page 306
- 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
- In a mixing bowl, combine the berbere spice blend, wheat gluten, and chickpea flour.
- In a separate bowl, mix the water, olive oil, tomato paste, and steak sauce.
- Add the wet ingredients to the dry ingredients and knead for 5 minutes until well incorporated.
- Let the dough rest for 20 minutes.
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Divide the dough into two equal parts.
- Shape each into a log about 6 inches long and 3 inches in diameter.
- Place each log in the center of a sheet of aluminum foil and roll the foil tightly around it, twisting the ends.
- Bake seam side down for 1 hour.
- Allow to cool before unwrapping.
- Store in an airtight container in the refrigerator for up to a week, or freeze indefinitely.
Notes / Tips / Wine Advice:
Serving Tip:
This seitan is versatile, great for slicing and pan-frying, or as part of a hearty dish like Wat or with a side of lentils and rice.
Wine Advice:
A dry white wine, like a Sauvignon Blanc, complements the spice and richness of this dish.
Nutritional Information
Calories: 220 kcal | Carbohydrates: 18 g | Protein: 12 g | Fat: 12 g | Fiber: 3 g | Sugar: 1 g | Salt: 0.6 mg
