Ready to take your taste buds on a trip to Ethiopia? This Baked Berbere Seitan is a flavor-packed, spiced masterpiece that will make you forget everything you thought you knew about vegan meat substitutes. Forget bland and boring; this is savory, spicy, and perfectly paired with a hearty side of lentils and rice. It's so good, you might just start serving it at your dinner parties.
Baked Berbere Seitan
Ready to take your taste buds on a trip to Ethiopia? This Baked Berbere Seitan is a flavor-packed, spiced masterpiece that will make you forget everything you thought you knew about vegan meat substitutes. Forget bland and boring; this is savory, spicy, and perfectly paired with a hearty side of lentils and rice. It’s so good, you might just start serving it at your dinner parties.
Equipment
- aluminum foil
- Mixing bowl
- oven
- Knife
- Cutting boar
Ingredients
- 1 recipe Berbere Spice Blend
- 2 cups 288 g vital wheat gluten flour
- 1 cup 120 g chickpea flour
- 1 cup 235 ml water
- ½ cup 120 ml extra-virgin olive oil
- 2 tbsp. 30 ml tomato paste
- 2 tbsp. 30 ml steak sauce
Instructions
- In a mixing bowl, combine the berbere spice blend, wheat gluten, and chickpea flour.
- In a separate bowl, mix the water, olive oil, tomato paste, and steak sauce.
- Add the wet ingredients to the dry ingredients and knead for 5 minutes until well incorporated.
- Let the dough rest for 20 minutes.
- Preheat the oven to 180°C (350°F).
- Divide the dough into two equal parts.
- Shape each into a log about 6 inches long and 3 inches in diameter.
- Place each log in the center of a sheet of aluminum foil and roll the foil tightly around it, twisting the ends.
- Bake seam side down for 1 hour.
- Allow to cool before unwrapping.
- Store in an airtight container in the refrigerator for up to a week, or freeze indefinitely.
Notes & Wine Advice
Serving Tip:
This seitan is incredibly versatile. It’s a fantastic main component for a hearty Ethiopian Wat or simply sliced and pan-fried to serve with a side of lentils and rice for a quick, wholesome meal.
Wine Advice:
With the bold, spicy flavors of the berbere spice blend, you need a wine that can handle the heat and richness of the dish. A dry white wine, like a crisp Sauvignon Blanc, is a perfect choice. Its bright acidity and citrus notes will cut through the savory spices, creating a beautifully balanced pairing. It’s a combination that makes every bite feel like a celebration, even if you’re just having a simple weeknight dinner.
Nutrition values
Calories: 220 kcal | Carbohydrates: 18 g | Protein: 12 g | Fat: 12 g | Sugar: 1 g