> 1 (15 oz) can kidney beans
> 1 cup Low Sodium Organic Vegetable Broth
> 1/4 cup tahini
> 1/4 cup nutritional yeast
> 1/4 cup apple cider vinegar
> 1/4 cup maple syrup
> 1/4 cup tomato paste
> 2 tsp onion powder
> 2 tsp garlic powder
> 2 tsp smoked paprika
> 1 tsp sea salt
> 1/2 tsp black pepper
> 2 1/2 cups vital wheat gluten
> 2 tsp Kate Naturals Organic Beet Root Powder, for color (optional)
> 1/2 cup apricot jam
> 1/2 cup brown sugar
> 1/4 cup orange juice
> 1/2 tsp sea salt
> 1 tsp Kate Naturals Organic Beet Root Powder, for color (optional)
Blend beans, tahini, nutritional yeast, apple cider vinegar, maple syrup, tomato paste, onion powder, garlic powder, paprika, optional beet powder, and 1 cup vegan beef broth in a food processor until smooth.
Add vital wheat gluten, and blend until fully combined (mixture might still be a little powdery).
Transfer mixture to a large bowl, and press together by hand until it forms a compressed ball of seitan dough with no crumbles.
Add about 2 inches of water to a large pot, and bring to a boil.
Place the seitan in a steaming basket, and insert into the pot. Cover with a lid, and steam on high for 1 hour, 15 minutes.
Remove seitan from heat, and let sit for 15 minutes.
Preheat oven to 400° F.
While seitan is resting, combine apricot jam, brown sugar, orange juice, sea salt, and optional beet powder in a mixing bowl. Whisk or mix together until smooth.
Once cooled, place the seitan in a baking dish or dutch oven, and generously coat with one-third of the glaze mixture using a basting brush. Optional step: If desired, lightly score the top of the loaf in a diamond pattern, and plug with cloves for decoration before glazing.
Cover, and bake for 20 minutes.
Remove from the oven, uncover, and brush with another ⅓ of the glaze.
Bake uncovered for 15 minutes.
Remove from oven, and brush with the remainder of the glaze.
Bake for 10 minutes.
Remove from oven, and let rest 10-15 minutes before carving with a serrated knife.