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Seitan & Lentil Loaf Improved Recipe w/ photos

BRAYDEN HAY
Nov 25, 2018
2 min read

Ingredients:

2 cups- vital wheat gluten

5 tbsp- nutritional yeast

5 tbsp- tahini

1 tbsp- hot sauce of choice

1 lemon- juiced

1 tsp- garlic powder

1 tsp- onion powder

1.5 tbsp ground fresh herbs- thyme, rosemary, and sage

1 tsp- dried basil

1 tsp- dried thyme

1 tsp- rubbed sage

1 tsp- dried italian seasoning

1 tsp- salt

1/2 tsp- pepper

1/4-1/2 cup of veggie broth (if needed)

3/4 cup- uncooked lentils- rinsed and drained

- for lentils- 1.5 cup veggie broth, 1 tbsp oil, 1 finely chopped small onion, 3 garlic cloves- minced, 2 tsp dried thyme, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp pepper

--- Cooking Lentils

1. Rinse lentils w/ cold water and add set aside. Cook onion and garlic until fragerant and then add salt, pepper, dried herbs, lentils, and veggie broth. Cover on med/high heat until a low boil forms. Once boiling put on simmer and continue cooking uncovered for 25-30 minutes.

2. Once cooked, add to a food processor and pulse until mashed- leaving some solid lentils.

Instructions:

--- Now to the loaf...

1. Heat oven to 350 degrees, grease a loaf pan and set aside.

2. In a large mixing bowl add- nutritional yeast, tahini, hot sauce, seasonings, fresh herbs, and salt/pepper. Mix all together than add in the cooked lentils.

3. Once all combined- add the vital wheat gluten 1 cup at a time.

Knead the dough with a wooden spoon, once too sticky and stringy, add to the loaf pan.

NOTE: add 1/4 cup - 1/2 cup of veggie broth if too dry- see photo for the perfect texture.

This is the texture you are looking for

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Like I stated, if it seems to dry just ad some veggie broth and knead some more. Just be careful not to over knead because that will cause the loaf to be very dense and tough.