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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. shyvas

    shyvas Deity Forum Moderator

    I think that it is the method which makes them drier. I just made a another batch using the simmering method and the sausages are really much moister. I will certainly try the foil method once again.
     
  2. PTree15

    PTree15 Beach bum

    Location:
    Connecticut
    Ah, OK. I guess it depends on the level of moisture desired. I could try your method to see how they come out. :) They are very squishy and loose when I shape them, so I am wondering how they would hold up shape-wise using the simmer method.
     
  3. silva

    silva Addicted Poster

    Location:
    Ohio, U.S.A
    I also wrap sausages in foil and either bake over a broil rack with water on the bottom, or on a rack in a steamer. I don't think they're dry that way. The dough itself is a bit wetter than what I make if simmering though.
    Lately I've been putting seitan in small loaves in a casserole, covered in broth, and covered with foil, and baked.
     
  4. silva

    silva Addicted Poster

    Location:
    Ohio, U.S.A
    @shyvas- how do you do your Lincolnshire sausages?
     
  5. shyvas

    shyvas Deity Forum Moderator

    I use wheat gluten, Lupino flour (or soya ) yeast flakes, ground sage, ground onion, ground coriander, ground mace, smoked paprika, ground thyme, black pepper, Lo Salt, olive oil and water.

    The actual flavour and texture is delicious. However, I find that the simmering method makes the sausages much moister.
     
    • Informative Informative x 1
  6. silva

    silva Addicted Poster

    Location:
    Ohio, U.S.A
    I made sausages the other day. I wanted to use up some of the pintos I'd cooked. I had the gluten, all the spices, the broth made--then I went for the beans-gone! Luckily I had a pack of silken tofu so I mashed that up really well. I think I do like tofu in sausage more than beans!
    I wrapped in foil and used my Instant Pot on steam for 40 minutes- regular time because they're wrapped.
    That Pot is amazing! :)
     
  7. PTree15

    PTree15 Beach bum

    Location:
    Connecticut
    @silva How much tofu did you use for the recipe?
     
  8. silva

    silva Addicted Poster

    Location:
    Ohio, U.S.A
    I followed Isa's Italian sausage recipe which calls for 1/2 mashed beans, so I used 1/2 cup silken tofu. I've used tofu before, but not since my immersion blender died. I mashed it and added the broth and oil together
     
    • Informative Informative x 1
  9. PTree15

    PTree15 Beach bum

    Location:
    Connecticut
    Thank you! I think that's the recipe I use as well.
     
  10. silva

    silva Addicted Poster

    Location:
    Ohio, U.S.A
    It is! :) I'd done it before, but I looked up yours because they looked so good!
     
    • Like Like x 1
  11. shyvas

    shyvas Deity Forum Moderator

    I've just made a batch of steamed white seitan. I stocked up with various seasonings that I bought in the US.

    They certainly make a difference to the end result when making seitan. Morover, they are quite inexpensive over there.

    I'm planning to freeze half of the batch so that I can make chili and cottage pie next week.
     
    • Like Like x 2
  12. silva

    silva Addicted Poster

    Location:
    Ohio, U.S.A
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