1 tablespoon canola oil, plus more for pan, plus 1/2 cup canola oil
2/3 cup chopped onion
1 tablespoon minced garlic
3 1/2 cups gluten
1 cup garbanzo flour
2/3 cup nutritional yeast
1 1/2 teaspoons sea salt
1 3/4 cups freshly cooked cannellini beans, see Cook's note*
1/3 cup tamari
3 cups water
*Cook's Note: If your blender isn't large enough to hold all of the water called for in this recipe, add just enough of it to create a smooth and creamy bean puree, then stir the remaining water into the puree in a large bowl. You can substitute canned organic white beans for the freshly cooked cannellini beans
, if desired. After draining, a 15-ounce can will yield 1 3/4 cups of beans.
Preheat the oven to 350 degrees F.
Line an 8-inch square baking pan with 2-inch-high sides with parchment paper. Lightly oil the parchment paper. Heat 1 tablespoon oil in a heavy skillet over medium heat. Add the onion and garlic and saute for 5 minutes, or until tender. Set aside to cool.
Stir the gluten flour, garbanzo flour, nutritional yeast
, and salt in a large bowl to blend. Puree the beans, 1/2 cup canola oil, tamari, and sauteed onion
mixture in a blender
until smooth, adding some of the water to create a smooth and creamy consistency. Whisk
the bean puree and the remaining water in another large bowl to blend. Quickly stir the bean mixture into the flour mixture until a very wet dough forms. Transfer the dough to the prepared baking pan and smooth the top. Cover with aluminum foil.
Place the pan of Seitan Dough in a larger roasting pan. Add enough water to come halfway up the sides of the pan of seitan. Bake for 2 hours, adding more water to the roasting pan if necessary, or until the seitan
is firm on top. Cool the seitan to room temperature. Quarter the seitan into 4 equal (1-pound each) squares.
The seitan will keep for 2 days, covered and refrigerated. Wrap the seitan squares separately in plastic wrap, then enclose them in a resealable plastic bag and freeze them up to 1 week, if desired.
Yield: 4 1/2 pounds