Name: Seitan en Croûte – Vegan Savory Pastry Loaf
Prep time: 40 min
Ingredients: 1 cup 120 g whole wheat flour; 1 tablespoon 15 g prepared stone-ground mustard; 1 package 1 pound, or 455 g vegan frozen puff pastry; 2 teaspoons liquid smoke; 1 teaspoon dried parsley flakes (plus extra for sprinkling); 2 teaspoons garlic powder; 1 teaspoon paprika (plus extra for sprinkling); ½ teaspoon black pepper; 2 cups 288 g vital wheat gluten flour; 3 tablespoons 50 g tomato paste; 1 cup 235 ml beef-flavored vegetable broth (or plain vegetable broth); ½ cup 120 ml extra-virgin olive oil; ¼ cup 60 ml soy sauce or tamari

Preheat the oven to 350°F (180°C, gas mark 4).
Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine wheat gluten, wheat flour, nutritional yeast, parsley, paprika, garlic powder, and black pepper.
In a separate bowl, mix vegetable broth, olive oil, soy sauce, tomato paste, mustard, and liquid smoke.
Add the wet ingredients to the dry ingredients and knead until a moist dough forms.
Let rest for 20 minutes.
Thaw the puff pastry according to the package instructions.
Form the seitan mixture into a loaf shape and place it in the center of the baking sheet.
Bake uncovered for 35 minutes.
Remove from the oven and let cool slightly to reabsorb its juices.
Increase the oven temperature to 375°F (190°C, gas mark 5).
Cover the loaf with one sheet of puff pastry, tucking the edges underneath.
Slice the second pastry sheet into 10 strips and weave them across the top of the loaf.
Tuck the loose ends underneath.
Sprinkle paprika and parsley on top.
Return the loaf to the oven and bake for 20–25 minutes, or until the pastry is golden and puffed.

Seitan en Croûte – Vegan Savory Pastry Loaf

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