Seitan is a delicious source of wheat protein. This seitan loaf may be made from any dense, baked seitan roll, including our seitan salami, corned beef, or chicken. You may also use store-bought firm seitan such as Cedar Lake Terkettes.
Serves 4-6.
Ingredients:
- 8 oz firm seitan
- 1/3 c evaporated milk
- 3 eggs
- 1 medium potato
- 1 small carrot
- 1 medium onion
- 1 stalk celery
- 2 Tbsp chopped parsley
- 1/2 c ground pecans
- 2 Tbsp all purpose flour
- 1/2 tsp sea salt
- 1/4 tsp red pepper flakes
Directions:
- Preheat oven to 350 degrees F and generously grease a small baking sheet or pan.
- Roughly chop seitan and place it in food processor. Grind until it resembles ground beef. Remove to large bowl and beat in milk and eggs.
- Peel potato and carrot. Chop and add to food processor. (No need to wash processor parts.) Chop celery and parsley; add to processor along with pecans, flour, salt, and red pepper. Process until ground finely. Add to bowl. Mix well.
- Mound mixture in the center of the prepared baking dish. Form a loaf shape. Bake uncovered 45 minutes. Cool 10 minutes before transferring to a platter and slicing. Serve plain with potatoes, or serve with brown gravy or the condiment of your choice.