Seitan Loaf

Preheat your oven to 325°F (160°C). In one bowl combine 2 cups of wheat gluten, 1 cup of nutritional yeast, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of paprika, 1 teaspoon of ground cumin, one teaspoon of sage, ½ a teaspoon of oregano, ½ teaspoon of salt, and ¼ teaspoon of black pepper. In another bowl combine 1.5 cups of vegetable broth, ¼ cup of salsa, 2 tablespoons of soy sauce, 1 tablespoon of tomato paste, and ½ teaspoon of chili garlic paste. Pour the bowl of wet ingredients into the bowl of dry ingredients and mix well. Dump onto a work surface and knead gently for a couple minutes. Let the dough rest for 5 minutes. Line a loaf pan with aluminium foil, then parchment paper. Place the seitan in the loaf pan and wrap the parchment paper, then the aluminium foil over top to seal it completely. Bake in the oven for 80 minutes. Remove the top piece of foil and parchment to expose the top of the loaf and bake for another 10 minutes.