Seitan "steaks" from the oven

Ingredients for 4 servings:

• 180 g gluten (seitan fix)
• 60 g flour (chickpea flour)
• 30 g yeast flakes
• 3 cloves garlic
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 250 ml vegetable stock
• 2 tsp salt
• Spice(s) of your choice (e.g. paprika, turmeric)
• 600 ml vegetable stock
• 1 tbsp soy sauce
• some parsley, dried or fresh
• 1 tbsp olive oil
• 1 onion(s)
• some garlic, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

First, mix the dry ingredients (gluten, nutritional yeast, chickpea flour) in a bowl, then in a separate bowl, combine the liquid ingredients and seasonings (ground garlic, olive oil, soy sauce, 250 ml vegetable broth, salt). You can add any spices you like to the seitan at this point. For example, I always add 2 teaspoons of paprika and a little roast chicken seasoning. You can also mix in chopped onions, mushrooms, or something similar. All of this needs to be added to the mixture now, as it’s difficult to get any flavor into the dough. Now, mix the dry and liquid ingredients into a tough dough. The dough should be smooth and slightly moist. If it’s too floury, slowly add a little water (just a little at a time!) and continue kneading. Let the dough rest in the bowl for a while. Now, prepare the broth in a bowl. To do this, mix 600 ml of vegetable stock with soy sauce and olive oil and add the parsley. Then roughly chop an onion and some garlic and set aside. Form the dough into about 4 “steaks.” Two rolls also work if you want to chop the seitan later. The “steaks” are then placed in a baking dish, covered with the garlic and onion pieces, and then poured over with the stock. They should be about a thumb’s width thick. Place the dish in the oven at 200°C for about 1 hour. After an hour, turn the “steaks” over and then return to the oven for another 1 hour and 15 minutes. At the end, the liquid should be almost completely evaporated. If this isn’t the case, turn the “steaks” again and let the liquid boil away. The “steaks” are fully seasoned at the end, but taste best when seared again. The spices are, of course, variable, as is the shape. For example, you can season gyros with gyro spice and form two sausages, or you can use the mixture to make a (possibly stuffed) “roast.”