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Preheat the oven to 350 °F. Prepare two large pieces of tinfoil.
Mix the dry ingredients together in a large bowl.
Mix the wet ingredients together in a bowl. They won’t mix together completely (will be flecks of tahini and oil; that’s perfectly ok).
Stir the wet ingredient mix into the dry ingredient mix until a ball of dough starts to form. Then use your hands to knead the seitan dough for about a minute.
Place the seitan dough onto one sheet of tin foil (shiny side up) and form into a rectangle that is about 1-1 ½ inches (about 2-3 cm) thick.
Tightly wrap the seitan dough in tin foil. Place the open edge down onto the second sheet of tin foil and wrap tightly again.
Place the wrapped seitan onto a baking tray and bake for 1 hour 10 minutes. Remove from oven. Allow the seitan to rest and cool for about 10 minutes then transfer onto a cooling rack and place into the fridge so it can set.
If possible, allow the seitan to rest in the fridge for 1 hour or overnight (it can be sliced after 10 minutes of resting but is easier/ firmer when completely cooled). Slice thinly and serve in a pita bread with vegan tzatziki sauce, tomatoes, red onion, cucumber and lettuce.