Preheat your oven to 350°F / 175°C.
Place the seitan loaf (or loaves) on a roasting rack set inside a baking pan. This allows air to circulate for maximum crispiness.
Brush the seitan all over with 2 tablespoons (30 ml / 1 fl oz) of oil.
Roast for 30 minutes, or until the top begins to turn a lovely golden brown.
Carefully use tongs to turn the seitan over.
Brush with a little more oil if it looks dry.
Continue roasting for another 15 to 20 minutes, until the entire loaf is deeply colored and crisp on the outside.
Let the seitan cool for a few minutes on the rack before slicing. This helps it retain its juices.
Taste and season with salt and pepper if desired before serving.
Pat the seitan completely dry with a paper towel before adding oil. A dry surface is essential for achieving that perfectly crisp, non-soggy crust.
Don't skip the roasting rack! Elevating the seitan allows hot air to circulate underneath, ensuring it gets crispy on all sides, not just the top.
Let it rest before slicing. Allowing the seitan to cool for at least 5-10 minutes helps the interior firm up slightly and makes for cleaner, easier slicing.
