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What are your fool proof seitan recipes?

Discussion in 'Food & Drink' started by Mel, Nov 4, 2015.

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  1. Mel

    Mel Coffee, black!

    Location:
    NB, Canada
    I used to make seitan, but seeing Gardein and other tasty alternatives in stores made me stop making it altogether. I have a full bag of vital wheat gluten, and since I am still looking for a job, I would like to save money by starting to make my own again.

    So, like the title says, what are your foolproof recipes? :)
     
  2. Blobbenstein

    Blobbenstein .......

    Location:
    UK.
    I haven't made it for a few years, I don't think.....best I did was boil the dough in little dumpling things,and then slice it and fry it in oil and Marmite......that was pretty good.....adding flavourings at the making dough stage just weakened the dough, so it was soft and not like meat, not that I've eaten real beef.
     
  3. Mel

    Mel Coffee, black!

    Location:
    NB, Canada
  4. Mel

    Mel Coffee, black!

    Location:
    NB, Canada
    [​IMG]
     
  5. Mel

    Mel Coffee, black!

    Location:
    NB, Canada
    [​IMG]

    Not the best photo, but they turned out ok. Good texture and nice flavour. A bit salty but not too much if you like that. Broth could be omitted in favour of water.
     
    • Like Like x 2
  6. PTree15

    PTree15 Beach bum

    Location:
    Connecticut
    I am at work right now, but when I get home, I will post the one I always make. It's got poultry-type seasoning in it. I really like the flavor, and it's great in stir-fries and for buffalo nuggets.
     
    • Like Like x 1
  7. KLS52

    KLS52 Only Kindness Matters

    • Like Like x 1
  8. Mel

    Mel Coffee, black!

    Location:
    NB, Canada
    Looks like a good one.

    I didn't knead the one I made tonight a whole lot. After a minute, the shape doesn't change much anymore anyway.
     
    • Like Like x 1
  9. shyvas

    shyvas Deity Forum Moderator

    I also only knead it for about a minute as I don't like seitan to be too chewy. Perhaps you can find a few tips in the following thread:

    Can Anyone Help?
     
    Last edited: Nov 5, 2015
  10. KLS52

    KLS52 Only Kindness Matters

  11. PTree15

    PTree15 Beach bum

    Location:
    Connecticut
    Here is the recipe I use. A couple of notes: The time spent kneading depends on how chewy I want the seitan. I like the wingz to be chewy, so I knead it for three or four minutes. Also, this is simmered rather than baked.

    Chik'n stock

    2 cups water
    ¼ cup nutritional yeast
    2 tablespoons tamari (if I don't have tamari, I use Bragg's liquid aminos)
    1 teaspoon onion powder
    1 teaspoon dried sage
    ½ teaspoon dried thyme
    ½ teaspoon salt
    ¼ teaspoon celery seed

    Combine all of the ingredients in a large saucepan and set aside while you make the seitan.

    Basic seitan

    1 cup instant vital wheat gluten flour
    1 cup water

    In a medium bowl, stir together wheat gluten and water until completely combined. Knead for about 3 minutes (or less if you want it less chewy). Shape the seitan into a short baguette (about 5 inches long). Cut in half lengthwise and then in half again crosswise. Cut or pull each quarter into 3 roughly equal pieces.

    Bring stock to a boil. Stretch each "wing" a little before placing carefully into stock. Reduce heat to a very slow simmer and cover pot with lid. Let simmer for 50-60 minutes, stirring every 10 minutes (or whenever you think of it), until broth has almost completely reduced. If it doesn't, no worries. (Pieces will expand, but shrink back down.) Use immediately or store in the refrigerator (for up to 6 days) or the freezer (for up to 6 months). .
     
    • Like Like x 1
  12. AeryFairy

    AeryFairy Anachronism

    Location:
    Manchester, UK
    I use the one from vegan with a vengeance. It's the only one I've ever used, so I can't say how it stacks up against other recipes, but I love the finished product.
     
    • Like Like x 1
  13. Calliegirl

    Calliegirl Deity

    I made this recipe for my first try at making seitan. It was mushier than I expected, I guess you have to fry it after? Anyway, I fried it in some soy sauce and ginger and it was pretty good. :)
     
    • Like Like x 1
  14. Jeremy

    Jeremy Guest

  15. PTree15

    PTree15 Beach bum

    Location:
    Connecticut
    Yes, it can be mushy at times, though I prefer it to some of the more rubbery-textured recipes I've tried. I think it depends on how long you knead it as well. I do fry it up often in various sauces. It's especially great in hot sandwiches if you cut it up into small pieces or really thin pieces and top it with caramelized onions and buffalo sauce and vegan cheese. :p
     
  16. Calliegirl

    Calliegirl Deity

    I had a few pieces left and didn't want to just fry them up like I did with the rest. Looking around I found a huge bottle of barbeque sauce, I think one of my roommates friends brought it over and they never used it, so I dabbed some of that on, microwaved it, and it was delicious.
     
    • Like Like x 1
  17. shyvas

    shyvas Deity Forum Moderator

    Today's Seitan.jpg

    I've just my weekly batch of seitan.
     
    • Like Like x 2
  18. shyvas

    shyvas Deity Forum Moderator

    A slice of seitan.jpg

    A slice of seitan.
     
    • Like Like x 1
  19. KLS52

    KLS52 Only Kindness Matters

    Looks like you've perfected that. :)
     
  20. shyvas

    shyvas Deity Forum Moderator

    Thanks. The seitan comes out quite tasty and has a nice texture.;)
     
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