In a large mixing bowl, add the gluten flour along with all the dry spices: nutritional yeast, smoked paprika, onion powder, garlic powder, ground cumin, ground sage, Herbamare, salt, turmeric, celery seed, dry oregano and ground black pepper.
Whisk the dry ingredients until well combined.
Step 2: Prep Wet Ingredients
Add a full can of baked beans, along with all its liquid, to a food processor.
Add onion to the food processor as well. I like to pre-dice the onion to ensure there are no large pieces in the final mixture.
Pulse the beans and onion a few times.
Then, mix a bouillon cube with ⅓ C hot water. Mash the cube to dissolve, then add this mixture to your food processor.
Add olive oil, soy sauce and apple cider vinegar to the food processor then pulse a few times, until everything is well combined.
Blend this mixture until completely smooth or leave some texture (but it should be almost completely smooth).
Step 3: Form Seitan
Add your blended liquid ingredients to the dry ingredients in the large mixing bowl. Stir together until a ball of dough forms and you can no longer stir.
At this point, switch to using your hands and knead the dough together until there’s no dry flour remaining. Knead for about another minute.
Cut the dough in half.
Prepare 4 pieces of tin foil, each about a foot long.
Place one half of the seitan dough onto a piece of tin foil and shape into a log. Wrap the seitan log tightly in tin foil.
Place the open edge of your first tin foil sheet down onto a second sheet and wrap the log tightly again. Place this open edge of tin foil down onto the baking tray.
Repeat the shaping and wrapping process for the other half of the seitan dough.
Step 4: Bake, Cool and Serve
Bake the seitan in an oven preheated to 350 °F for 1 hour and 20 minutes. If possible, flip the seitan logs halfway through cooking.
Once out of your oven, let the seitan cool until you can unwrap it without burning yourself on the tin foil.
Cool on a cutting board or wire cooling rack.
Serve the seitan hot from your oven (softer texture) or let the seitan cool for at least an hour (firmer texture). The seitan will be most firm and chewy if you can chill it in a fridge overnight.
Slicing with a serrated knife is very helpful, especially if you want thin slices.
*If you don’t have Herbamare seasoning, leave it out or replace 1 tsp of Herbamare with ½ tsp salt and ½ tsp herb blend of your choice.Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.