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what should be the very first seitan recipe I try?

post #1 of 14
7/13/09 at 3:30am
Thread Starter 
Yay! I just received my flourbin order and for the first time ever I am in posession of vital wheat gluten. I was wondering if anyone had any suggestions of what should be the very first seitan recipe I try to follow?

I'm reasonably competent at cooking (some of the time). I have a good-ish selection of herbs and spices and etc, but I would rather have a recipe without more difficult-to-find ingredients (especially nutritional yeast). Also, I can buy chunks of seitan ('mock duck') cheaply near me so I would rather make something a bit different than just chunks-to-add-to-sauce or whatever. Any ideas?
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post #2 of 14
7/13/09 at 4:28am
You could try the chickpea cutlets (Veganomicon) or you can make some kind of Wiener Schnitzel.
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post #3 of 14
7/13/09 at 5:00am
I recommend baked or steamed seitan. There are a few recipes around, you can always change/adjust seasonings, and just follow the basic recipe.



Here's a few of the ones I've tried:



Seitan O' Greatness



Veggeroni



Italian Sausages
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post #4 of 14
7/13/09 at 5:13am
Thread Starter 
thanks guys. Mazikeen, the first link you posted seems pretty easy for a first try, I think I'll go for that thanks
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post #5 of 14
7/13/09 at 5:27am

I was doing my own thing quietly and YOU are the one who created this post trying to make a big deal out of it. Keep flaming the fire. That must be what you want.


Edited by sleepydvdr - 6/26/12 at 11:03am
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post #6 of 14
7/13/09 at 5:45am
Thread Starter 
Quote:
Originally Posted by sleepydvdr View Post

Isowish: use very heavy tin foil and a lot of it. Baking seitan as in the first recipe ends up being under great pressure. I had one explode and blowing open the oven door because I didn't wrap it with heavy duty aluminum. If you don't cook it under heavy pressure, it can become fluffy (like bread) and not very good.



This was how I learned how to make seitan:



http://megatarian.blogspot.com/2008/...an-how-to.html



well, it's already in the oven now, so like ... can I just wrap more tin foil round it and hope for the best?
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post #7 of 14
7/13/09 at 5:50am
Thread Starter 
ooh, if I had cheesecloth in my house, the cheesecloth method looks AMAZING. I should have known to go to Megan's blog right off the bat She is a seitan genius. Hopefully for a seitan adventure yet to come
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post #8 of 14
7/13/09 at 9:04am
Quote:
Originally Posted by isowish View Post

ooh, if I had cheesecloth in my house, the cheesecloth method looks AMAZING. I should have known to go to Megan's blog right off the bat She is a seitan genius. Hopefully for a seitan adventure yet to come



Aw shucks



Seitan O' Greatness is a good cooking method, though I don't like it spiced according to the recipe.
http://megatarian.blogspot.com
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http://megatarian.blogspot.com
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post #9 of 14
7/13/09 at 9:49am
My first attempt at seitan was the boiling method. Was not happy with the spongy texture. I will try the baked method next. I have eaten it several times in New York and loved it. Hopefully I will find a good solution.
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post #10 of 14
7/13/09 at 11:12am
Quote:
Originally Posted by sweetiebugsmom View Post

My first attempt at seitan was the boiling method. Was not happy with the spongy texture. I will try the baked method next. I have eaten it several times in New York and loved it. Hopefully I will find a good solution.



Try cooking it in a crockpot. I tried to simmer seitan over the stove before and it never came out right. Now I just dump my "steaks" in the crockpot for 3-4 hours on high and the texture is always perfect.
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post #11 of 14
7/13/09 at 11:34am

I was doing my own thing quietly and YOU are the one who created this post trying to make a big deal out of it. Keep flaming the fire. That must be what you want.


Edited by sleepydvdr - 6/26/12 at 11:05am
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post #12 of 14
7/13/09 at 9:30pm
Quote:
Originally Posted by Malcontent View Post

Try cooking it in a crockpot. I tried to simmer seitan over the stove before and it never came out right. Now I just dump my "steaks" in the crockpot for 3-4 hours on high and the texture is always perfect.



I LOVE my "crock-pot seitan"!! That's my favorite way! (I admit I'm not a HUGE fan of the "foil-wrapped" method. I will make it that way sometimes, but usually I like mine a little less firm.)
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post #13 of 14
7/16/09 at 3:23pm
So, what happened? How did it turn out?!? Inquiring minds want to know...
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post #14 of 14
7/16/09 at 3:30pm
Thread Starter 
well I screwed up the seasoning a little bit I think, but overall the texture was alright, nothing exploded, and I'm fairly happy for a first go Gonna try the crockpot method next I think
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