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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. Jeremy

    Jeremy Guest

    Very cool, did not know that :)
     
  2. KLS52

    KLS52 Only Kindness Matters

    I book marked it!
     
  3. Jeremy

    Jeremy Guest

    I took a simple stir fry (teriyaki and a little sriracha) made with the spicy beet seitan to Easter dinner to share with family. It was a big hit with the omni's :)
     
    • Like Like x 3
  4. shyvas

    shyvas Deity Forum Moderator

    Seitan may 16.jpg

    A batch of freshly made seitan.
     
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  5. shyvas

    shyvas Deity Forum Moderator

    I have a batch of seitan gently simmering away. It really is a great source of protein and you can use it in so many recipes.

    I think that I will make a salad with peaches and seitan for dinner.
     
    • Like Like x 1
  6. shyvas

    shyvas Deity Forum Moderator

    IMG_6808.jpg

    I have made a huge batch of Lincolnshire style seitan sausages. I have frozen half of them and the other half are in the fridge.

    I may make some Boston style barlotti beans in the slow cooker with a couple of bangers.
     
    Last edited: Oct 23, 2016
    • Like Like x 2
  7. PTree15

    PTree15 Beach bum

    Location:
    Connecticut
    @shyvas When you make the sausage-style seitan, do you wrap it in anything? Also, do you bake it or steam it? I am curious as I've never made sausage-style seitan, but I would like to. :)
     
  8. shyvas

    shyvas Deity Forum Moderator

    I just poach them. I make a large batch and have never thought of wrapping them. The seasoning was just right and I sautéed one for lunch and the texture was just right.
     
    • Like Like x 2
  9. PTree15

    PTree15 Beach bum

    Location:
    Connecticut
    Great, thank you. :)
     
    • Appreciation Appreciation x 1
  10. silva

    silva Addicted Poster

    Location:
    Ohio, U.S.A
    I've done sausage in foil wraps and simmered, but I really like seitan better just simmered. I like to really load up the seasonings IN the seitan, and then lightly flouring them and sauteeing.
    Now I want that- it's been a while
     
    • Like Like x 1
  11. silva

    silva Addicted Poster

    Location:
    Ohio, U.S.A
    Anyone ever use vegan mayo in seitan? I did, to use up a jar, and it made a texture a lot like bologna or hot dog
     
    • Like Like x 2
  12. PTree15

    PTree15 Beach bum

    Location:
    Connecticut
    image.jpeg My first seitan sausages. I used the Post Punk Kitchen recipe for simple Italian-style sausages. I wrapped them in foil and steamed them. They are delicious. I cannot believe how tasty they are. The recipe called for white beans, but I didn't have any so I used black beans. I think even omnis would enjoy these. I decided to have one in a roll with mustard and chopped onions. So dang awesome.
     
    Last edited: Oct 25, 2016
    • Winner Winner x 2
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  13. Mel

    Mel Coffee, black!

    Location:
    NB, Canada
    Mmmm, looks good!
     
  14. PTree15

    PTree15 Beach bum

    Location:
    Connecticut
    Thank you, Mel. I'm so excited that they came out so well. Even the texture is great. They are so nice and spicy, too. I absolutely love them. I think they will be great sliced up and added to spaghetti with sauce, or maybe crumbled up and added to a tofu scramble. I could have them with baked beans...the possibilities are many.
     
    • Like Like x 1
  15. shyvas

    shyvas Deity Forum Moderator

    They look fabulous and you managed to create the precise sausage like shape. What kind of spices did you use ?

    Perhaps you could start your own vegan sausage company ?:p
     
    • Like Like x 2
  16. PTree15

    PTree15 Beach bum

    Location:
    Connecticut
    Thank you, shyvas! I think wrapping them in foil was key to the shape. I used fresh garlic, fennel seeds, oregano, thyme, paprika, red pepper flakes and ground pepper. I can't wait to have another one tomorrow for lunch. They remind me of the sausage we used to get at the ball games back in the day.
     
    • Like Like x 3
  17. shyvas

    shyvas Deity Forum Moderator

    I made a batch of sausages using the foil method and found that the sausages were lacking in moisture. However, they do come out looking exactly like a sausage compared to the other method were they are simmered.
     
    • Like Like x 1
  18. silva

    silva Addicted Poster

    Location:
    Ohio, U.S.A
    Once I made sausages with chopped apple. I used foil because they certainly didn't want to stick to the pieces, so it held them together. They were really good, the bits gave them that kind of bite like you'd get with fat (kinda), you know, like moist parts instead of pops of fat? I don't know why I've never done it again, I guess because they're are so many different ways to try.
    I've meant to try dried apple bits and lots sage and garlic pieces

    I think the biggest thing seitan sausage often lacks is the different textures and the casing.
     
    • Like Like x 2
  19. silva

    silva Addicted Poster

    Location:
    Ohio, U.S.A
    I made a seitan with a whole jar of spaghetti sauce from

    It came out tasting just like I remembered the stuffing my grandmother used in her stuffed cabbage. I want to make this with cooked cabbage, rice, carrots, onions and peppers for unstuffed cabbage casserole
    Very different, I cooked it in the oven with the rinsed out water from the sauce jar, and covered the pan. I would divide the mix in serving size shapes to cook quicker
     
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  20. PTree15

    PTree15 Beach bum

    Location:
    Connecticut
    Hmm, there is a fair amount of liquid in the recipe I use. A cup of veggie broth, I believe, plus some soy sauce, for four links. I think that helps, though they aren't super moist, but I actually like the texture and whatnot. I thought they might be rubbery, but they aren't.
     
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